Unterschiede

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--- actinidia_chinensis_planch [2019/02/04 16:23] – andreas
+++ actinidia_chinensis_planch [2026/02/24 09:51] (aktuell) – andreas
@@ Zeile 4: / Zeile 4: @@
 [Volatile aroma constituents of kiwifruit., Young, H., Paterson, V. J., Burns, D. J., Journal of the Science of Food and Agriculture, Vol.34(1), 1983, 81-85]
-Essential components of the fresh kiwi flavor are butyric acid esters, as well as unsaturated C-6-aldehydes and alcohols, especially 2-hexenal, 2-hexenol, hexanol and hexanal. The unsaturated compounds develop rapidly on maceration of the fruit but reduce in short-term storage of the mash, in deep-freezing or storing the fruit for a short time at temperatures just above the freezing point. In frozen kiwi puree, as well as in whole fruits stored for too long, terpenyl esters, especially linalyl acetate, isobornyl acetate and terpinyl acetate, but also linalool, are found. On the other hand, the content of C-6 aldehydes, C-6 alcohols and butyric acid methyl ester decreases.\\
+Essential components of the fresh kiwi flavor are butyric acid esters, as well as unsaturated C-6-aldehydes and alcohols, especially 2-hexenal, 2-hexenol, hexanol and hexanal. The unsaturated compounds develop rapidly on maceration of the fruit but reduce in short-term storage of the mash, in deep-freezing or storing the fruit for a short time at temperatures just above the freezing point. In frozen kiwi puree, as well as in whole fruits stored for too long, terpenyl esters, especially linalyl acetate, isobornyl acetate and terpinyl acetate, but also linalool, are found. On the other hand, the content of C-6 aldehydes, C-6 alcohols and butyric acid methyl ester decreases. \\
 [Pfannhauser, Werner. "Sensorische und instrumentelle analytische Untersuchungen des Kiwi-Aromas." Zeitschrift für Lebensmittel-Untersuchung und Forschung 187.3 (1988): 224-228]
@@ Zeile 11: / Zeile 11: @@
 {{:actinidia_chinensis.jpg?600}} \\
-Actinidia chinensis, Curtis’s Botanical Magazine, t.8532-8591, vol.140 [ser.4, vol 10] t.8538 (1914) [M.Smith] \\
+Actinidia chinensis, Curtis’s Botanical Magazine, t.8532-8591, \\
-[[http://plantgenera.org/species.php?id_species=18341]]
+vol.140 [ser.4, vol 10] t.8538 (1914) [M.Smith] [[http://plantgenera.org/species.php?id_species=18341|plantgenera.org]]
 {{:actinidia_chinensis_d.jpg}} \\
-flowers, author: Wouterhagens [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]
+Actinidia chinensis © Wouterhagens [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]
-[[https://commons.wikimedia.org/wiki/File:Actinidia_chinensis_D.jpg|Wikimedia Commons]]
+[[https://commons.wikimedia.org/wiki/File:Actinidia_chinensis_D.jpg|wikimedia]]
 {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_80/P1160838.JPG}} \\
-Actinidia chinensis fruits\\ © Rolf Marschner (2016),
+Actinidia chinensis © Rolf Marschner (2016) [[http://www.botanische-spaziergaenge.at/viewtopic.php?f=572&t=4542|botanische-spaziergaenge.at]]
-[[http://www.botanische-spaziergaenge.at/viewtopic.php?f=572&t=4542| www.botanische-spaziergaenge.at]]