Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
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| allium_monanthum_maxim [2026/02/18 21:19] – angelegt andreas | allium_monanthum_maxim [2026/02/19 11:06] (aktuell) – andreas |
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| "Korean wild chives are used in Korean herbal cooking alongside other san-namul (mountain vegetables) such as deodeok, angelica-tree, gondre and Siberian onion. Having a similar flavor profile to Tree onion, Korean wild chives can be eaten raw or blanched as a namul (seasoned herbal vegetable dish), pickled as a jangajji, or pan-fried to make buchimgae (pancake)." [[https://en.wikipedia.org/wiki/Allium_monanthum|wikipedia(EN)]] | "Korean wild chives are used in Korean herbal cooking alongside other san-namul (mountain vegetables) such as deodeok, angelica-tree, gondre and Siberian onion. Having a similar flavor profile to Tree onion, Korean wild chives can be eaten raw or blanched as a namul (seasoned herbal vegetable dish), pickled as a jangajji, or pan-fried to make buchimgae (pancake)." [[https://en.wikipedia.org/wiki/Allium_monanthum|wikipedia(EN)]] |
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| | |{{:pyrazine_2meo3isopropyl.png|2-isopropyl-3-methoxypyrazine}} \\ 2-isopropyl-3-methoxypyrazine \\ //(green pea earthy) // |{{:dipropyldisulfide.png|dipropyl disulfide}} \\ dipropyl disulfide \\ //(green onion garlic)// | |
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| "Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log2 flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine (“earthy”), 2-sec-butyl-3-methoxypyrazine (“earthy”, “musty”), and dipropyl disulfide (“sulfurous”) were the most predominant aroma-active compounds with log2FD of 9-10; this was followed by dimethyl trisulfide (“onion-like”) and (E)-1-propenyl propyl disulfide (“fresh onion-like”). The “sulfurous”, “earthy”, “pungent”, and “cabbage-like” aroma notes were strong in Korean wild chive. More intense “pungent” odors were detected in Korean wild chive cultivated in an | "Aroma-active compounds were evaluated using aroma extract dilution analysis (AEDA). Twenty-two aroma-active compounds with log2 flavor dilutions (FD) of 1-10 were detected in Korean wild chive, which was cultivated in an open-field or a greenhouse. 2-Isopropyl-3-methoxypyrazine (“earthy”), 2-sec-butyl-3-methoxypyrazine (“earthy”, “musty”), and dipropyl disulfide (“sulfurous”) were the most predominant aroma-active compounds with log2FD of 9-10; this was followed by dimethyl trisulfide (“onion-like”) and (E)-1-propenyl propyl disulfide (“fresh onion-like”). The “sulfurous”, “earthy”, “pungent”, and “cabbage-like” aroma notes were strong in Korean wild chive. More intense “pungent” odors were detected in Korean wild chive cultivated in an |
