allium_tuberosum_rottler_ex_spreng
Unterschiede
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| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung | ||
| allium_tuberosum_rottler_ex_spreng [2026/02/19 08:54] – andreas | allium_tuberosum_rottler_ex_spreng [2026/02/19 11:03] (aktuell) – andreas | ||
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| - | Allium tuberosum Rottler ex Sprengel - Amaryllidaceae - garlic chives, Chinese chives, | + | Allium tuberosum Rottler ex Sprengel - Amaryllidaceae - 韭 jiu (chin.), |
| Widely cultivated as a vegetable, it is native in Shanxi Province, China, at altitudes 1000-1100 meters. \\ | Widely cultivated as a vegetable, it is native in Shanxi Province, China, at altitudes 1000-1100 meters. \\ | ||
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| "The flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass-spectrometry. Twenty-nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide." | "The flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass-spectrometry. Twenty-nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide." | ||
| [Volatile flavor components of nira (Allium tuberosum Rottl.), Iida, Hiroshi, et al. Journal of Food Science Vol.48 (2), 1983, 660-661] | [Volatile flavor components of nira (Allium tuberosum Rottl.), Iida, Hiroshi, et al. Journal of Food Science Vol.48 (2), 1983, 660-661] | ||
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| In the headspace of A. tuberosum, diallyl disulphide was detected as the main component (58%). \\ | In the headspace of A. tuberosum, diallyl disulphide was detected as the main component (58%). \\ | ||
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| The volatiles spectrum of Chinese chive was basically consistent with the volatiles surface enhanced Raman scattering spectrum of the mixture of liquid allyl methyl sulfide and diallyl disulfide. \\ | The volatiles spectrum of Chinese chive was basically consistent with the volatiles surface enhanced Raman scattering spectrum of the mixture of liquid allyl methyl sulfide and diallyl disulfide. \\ | ||
| [Zhang, Chuan-yun, et al. " | [Zhang, Chuan-yun, et al. " | ||
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| Mean concentrations of individual thiosulphinates found in different A.tuberosum cultivars were (dry weight basis): allicin 183-330 ppm, allyl methyl thiosulphinate 2190-3550 ppm, and allyl trans-1-propenyl thiosulphinate 30-75ppm. \\ | Mean concentrations of individual thiosulphinates found in different A.tuberosum cultivars were (dry weight basis): allicin 183-330 ppm, allyl methyl thiosulphinate 2190-3550 ppm, and allyl trans-1-propenyl thiosulphinate 30-75ppm. \\ | ||
allium_tuberosum_rottler_ex_spreng.1771491264.txt.gz · Zuletzt geändert: 2026/02/19 08:54 von andreas