Unterschiede

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--- avena_sativa_l [2015/01/13 09:45] – andreas
+++ avena_sativa_l [2021/10/25 13:09] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Avena sativa L. - Poaceae - oat, **Hafer**, Saathafer
+Avena sativa L. - syn.Avena byzantina K. Koch; Avena orientalis Schreb. - Poaceae - oat, **Hafer**, Saathafer
 Annual grass, up to 180cm tall, native to the Middle East, cultivated worldwide without tropics.\\
@@ Zeile 12: / Zeile 12: @@
 [Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes., Schuh, C., Schieberle, P., Journal of agricultural and food chemistry, Vol.53(22), 2005, 8699-8705]
-Through application of AEDA the most important aroma active compounds of an extract from oat biscuits
+{{:nonatrienal_2e4e6z.jpg| (E,E,Z)-2,4,6-nonatrienal }} (E,E,Z)-2,4,6-nonatrienal
-were identified and their flavor-dilutive FD factors were determined. Most active compounds were 2-acetyl-1-pyrroline (pocorn-like), 4-hydroxy-3-methoxybenzaldehyde (vanillin), 2-acetyl-3,4,5,6-tetrahydropyridine (roasted) , methional (boiled potatoes), methanthiol (sulfur-cabbage-like), 2-propionyl-1-pyrroline (roasted), 1-octen-3-one (earthy-musty), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (cotton candy), (E,E)-2,4-decadienal (fatty), and (E,E,Z)-2,4,6-Nonatrienal (oat-like). \\
-[[http://www.hdbi.de/download/Daroma002.pdf|Charakterisierung der Schlüsselaromastoffe in einem Hafergebäck., Dach, A., Schieberle, P.]]
 "In order to assess the effect of heat treatment procedure on the flavor and volatile compounds of oats, raw oats, kiln and dried oats, dehulled oats and oat flakes were analysed. A sensory profile method was used to monitor changes in flavor. It changed from hay-like for raw oats into nutty, bread-like for oat flakes. Headspace solid phase microextraction (SPME) and solvent assisted flavor evaporation (SAFE) techniques were applied for isolation of aroma compounds. The most abundant compound in headspace was hexanal – its concentration varied from 176 to 1671 μg/kg depending on the processing stage. The key aroma compounds of oat flakes identified using gas chromatography – olfactometry and aroma extract dilution analysis (AEDA) were 2-methyl-3-furanthiol with roast/cooked oatmeal flavor together with methional, dimethyl trisulfide, 1-octen-3-ol, 2-methyl-3,5-diethylpyrazine." \\
 [Effect of heat treatment on the flavor of oat flakes., Klensporf, D., Jeleń, H.H., Journal of cereal science, Vol.48(3), 2008, 656-661]
-{{http://upload.wikimedia.org/wikipedia/commons/4/41/Illustration_Avena_sativa0.jpg?500}}
+Through application of AEDA the most important aroma active compounds of an extract from oat biscuits
+were identified and their flavor dilution (FD) factors and odour activity values (OAV) were determined. Most active compounds were 2-acetyl-1-pyrroline (popcorn-like, FD 4096, OAV 2400), 4-hydroxy-3-methoxybenzaldehyde (vanillin, FD 2048, OAV 1200), 2-acetyl-3,4,5,6-tetrahydropyridine (roasted, FD 1024, OAV 5700) , methional (boiled potatoes, FD 8192, OAV 370), methanthiol (sulfur-cabbage-like, OAV 290), 2-propionyl-1-pyrroline (roasted, FD 1024, OAV 190), 1-octen-3-one (earthy-musty, FD 1024, OAV 99), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (cotton candy, FD 1024, OAV 59), (E,E)-2,4-decadienal (fatty, OAV 56), and (E,E,Z)-2,4,6-nonatrienal (oat-like, FD 1024, OAV 34). \\
+[Charakterisierung der Schlüsselaromastoffe in einem Hafergebäck., Dach, A., Schieberle, P., Deutsche
+Forschungsanstalt für Lebensmittelchemie, Jahresbericht 2013, 40-43]
+"Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution analysis on a distillate obtained from oat pastry prepared under defined conditions led to the detection of 43 odor-active areas in the flavor dilution (FD) factor range of 2–8192. Among them, 3-(methylthio)propanal (cooked-potato-like), 2-acetyl-1-pyrroline (roasty, popcorn-like), vanillin (vanilla-like), 2-methoxy-4-vinylphenol (clove-like), 1-octen-3-one (mushroom-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), and (E,E,Z)-2,4,6-nonatrienal (oat-like) were identified with the highest FD factors. Nine aroma compounds were identified for the first time in oats or oat products, and (E,E,Z)-2,4,6-decatrienal, also showing an oat-like odor quality, is reported for the first time in foods. Quantitation of the 36 most important compounds by means of stable isotope dilution assays followed by a calculation of odor activity values on the basis of odor thresholds in corn starch revealed 2-acetyl-1-pyrroline, vanillin, the tautomers 2-acetyl-3,4,5,6-tetra-hydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, 3-(methylthio)propanal, 2-propionyl-1-pyrroline, and methanethiol as the key aroma-active compounds. An aroma recombinate prepared in odorless oat pastry material containing 30 odorants in the concentrations determined in the oat pastry was able to successfully mimic the overall aroma profile of the original oat pastry." \\
+[Dach, Anna, and Peter Schieberle. "Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach." Journal of Agricultural and Food Chemistry 69.5 (2021): 1578-1588]
+{{:avena_sativa.jpg?600}} \\
+Thomé,O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.1, t.66 (1885) \\
+[[http://plantgenera.org/species.php?id_species=120722]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Konica_2/PICT8376.JPG}} \\
+Avena sativa \\ © Rolf Marschner (2006),
+[[http://botanische-spaziergaenge.at/viewtopic.php?f=554&t=3270| www.botanische-spaziergaenge.at]]