Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Zuletzt angesehen:
asparagus_officinalis_l

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen RevisionVorhergehende Überarbeitung
Nächste Überarbeitung		Vorhergehende Überarbeitung
asparagus_officinalis_l [2015/06/01 15:20] – andreasasparagus_officinalis_l [2017/10/18 13:40] (aktuell) – andreas
Zeile 11: Zeile 11:
 In raw asparagus the occurrence of 3-alkyl-2-methoxy pyrazine was pointed out by Murray and Whitfield. Results of considerable studies dealing especially with sulfur compounds were published by Tressl et al.. Fifteen sulfur-containing carboxylic acids and esters were identified in extracts, in which methyl-1,2-dithiolane-4-carboxylate and 1,2-dithiolane-4-carboxylic acid ([[http://en.wikipedia.org/wiki/Asparagusic_acid|asparagusic acid]]) were the major components. Other compounds present in important concentrations were bis-(2-carboxypropyl) disulfide, 1,2,3-trithiane-5-carboxylic acid, and 3-mercapto-2-methylpropanoic acid. In cooked asparagus a total of 123 volatile compounds were identified in liquid-liquid extracts. Early studies by Ney and Freytag proposed dimethyl In raw asparagus the occurrence of 3-alkyl-2-methoxy pyrazine was pointed out by Murray and Whitfield. Results of considerable studies dealing especially with sulfur compounds were published by Tressl et al.. Fifteen sulfur-containing carboxylic acids and esters were identified in extracts, in which methyl-1,2-dithiolane-4-carboxylate and 1,2-dithiolane-4-carboxylic acid ([[http://en.wikipedia.org/wiki/Asparagusic_acid|asparagusic acid]]) were the major components. Other compounds present in important concentrations were bis-(2-carboxypropyl) disulfide, 1,2,3-trithiane-5-carboxylic acid, and 3-mercapto-2-methylpropanoic acid. In cooked asparagus a total of 123 volatile compounds were identified in liquid-liquid extracts. Early studies by Ney and Freytag proposed dimethyl
 sulfide as key odorant. Dimethyl sulfide arises from the thermally degradation of the amino acid S-methyl methionin, which was detected in asparagus in the early fifties...\\ sulfide as key odorant. Dimethyl sulfide arises from the thermally degradation of the amino acid S-methyl methionin, which was detected in asparagus in the early fifties...\\
-Beside the well-known key compound dimethyl sulfide an aroma contribution can be assumed especially for methyl thioacetate, pentanedione, hexanal, octanedione, 2,6-dimethyl pyrazine, 2-methoxy-3-isopropyl pyrazine, 3-ethyl-2,5-dimethyl pyrazine, and methional. Nevertheless a lot of weaker smell impressions were recognizable in the odor spectrum which are potentially able to contribute by interactions to the whole aroma impression. Asparagusic acid and asparagusic acid esters were found not to contribute to aroma impression but it can be assumed that these components are precursors of a number of odor active compounds."+Beside the well-known key compound dimethyl sulfide an aroma contribution can be assumed especially for methyl thioacetate, pentanedione, hexanal, octanedione, 2,6-dimethyl pyrazine, 2-methoxy-3-isopropyl pyrazine, 3-ethyl-2,5-dimethyl pyrazine, and methional. Nevertheless a lot of weaker smell impressions were recognizable in the odor spectrum which are potentially able to contribute by interactions to the whole aroma impression. Asparagusic acid and asparagusic acid esters were found not to contribute to aroma impression but it can be assumed that these components are precursors of a number of odor active compounds." \\
 [Contribution of volatile compounds to the flavor of cooked asparagus., Ulrich, D., Hoberg, E., Bittner, T., Engewald, W., Meilchen, K., European Food Research and Technology, Vol.213(3), 2001, 200-204] [Contribution of volatile compounds to the flavor of cooked asparagus., Ulrich, D., Hoberg, E., Bittner, T., Engewald, W., Meilchen, K., European Food Research and Technology, Vol.213(3), 2001, 200-204]
  
Zeile 20: Zeile 20:
 [The chemical nature of the urinary odour produced by man after asparagus ingestion., Waring, R. H., Mitchell, S.C., Fenwick, G.R., Xenobiotica, Vol.17(11), 1987, 1363-1371] [The chemical nature of the urinary odour produced by man after asparagus ingestion., Waring, R. H., Mitchell, S.C., Fenwick, G.R., Xenobiotica, Vol.17(11), 1987, 1363-1371]
  
-{{:asparagus_officinalis.jpg?500}} \\ +{{http://www.compoundchem.com/wp-content/uploads/2014/02/Food-Chemistry-The-Chemistry-of-Asparagus-1024x724.png?700}} \\ 
-Masclef,A., Atlas des plantes de France, Vol.3, t.325 \\+from Compound Interest: [[http://www.compoundchem.com/2014/02/10/why-does-asparagus-make-urine-smell-the-chemistry-of-asparagus/|Why Does Asparagus Make Urine Smell? - The Chemistry of Asparagus]]  \\ 
 +[[http://creativecommons.org/licenses/by-nc-nd/4.0/|{{http://i.creativecommons.org/l/by-nc-nd/4.0/88x31.png}}]] 
 + 
 +---- 
 + 
 +The dried rhizome, known as 'Asparagi radix', Asparagus root, "...has been used since ancient times as diuretic to increase urine flow and to treat urinary tract infections through irrigation therapy... The roots and rhizomes of asparagus  have a distinct diuretic effect that has been confirmed in animal experiments. Asparagine is thought to be at least partly responsible..." \\ 
 +[Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004, 60] 
 + 
 +{{:asparagus_officinalis.jpg?600}} \\ 
 +Masclef,A., Atlas des plantes de France, Vol.3, t.325 (1891) \\
 [[http://plantgenera.org/species.php?id_species=98146]] [[http://plantgenera.org/species.php?id_species=98146]]
 +
 +
 +{{http://www.botanische-spaziergaenge.at/Bilder/Konica_4/PICT2719.JPG}} \\
 +Asparagus officinalis \\ © Rolf Marschner (2007),  
 +[[http://botanische-spaziergaenge.at/viewtopic.php?f=524&t=3019| www.botanische-spaziergaenge.at]]
asparagus_officinalis_l.1433172001.txt.gz · Zuletzt geändert: 2015/06/01 15:20 von andreas
Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki