Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- beta_vulgaris_subsp._vulgaris_conditiva_group [2025/08/27 08:14] – andreas
+++ beta_vulgaris_subsp._vulgaris_conditiva_group [2026/01/27 09:01] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Beta vulgaris L. subsp. vulgaris Conditiva Group - syn.Beta vulgaris subsp. rapacea var. conditiva; Beta vulgaris var. conditiva - Chenopodiaceae (also placed in Amaranthaceae) \\
+Beta vulgaris L. subsp. vulgaris Conditiva Group - syn.Beta vulgaris subsp. rapacea var. conditiva; Beta vulgaris var. conditiva - Chenopodiaceae (also placed in Amaranthaceae) - beet, beetroot, **Rote Beete**
-beet, beetroot, **Rote Beete**
-"Other than as a food, beets have use as a food coloring and as a medicinal plant... A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borsch, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish." [[https://en.wikipedia.org/wiki/Beetroot]]
+"Other than as a food, beets have use as a food coloring and as a medicinal plant... A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borsch, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish." [[https://en.wikipedia.org/wiki/Beetroot|wikipedia]]
 By headspace examination of the salt-saturated juice from raw vegetable tissue, mainly 2-sec-butyl-3-methoxypyrazine, but also some 2-isobutyl-3-methoxypyrazine and 2-isopropyl-3-methoxypyrazine have been found important olfactory (green earthy vegetable-like) volatile components of beetroot. \\
 [Murray, Keith E., and Frank B. Whitfield. „The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables.“ Journal of the Science of Food and Agriculture 26.7 (1975): 973-986]
+|{{:2-isobutyl-3-methoxypyrazine.jpg|}} \\ 2-isobutyl-3-methoxypyrazine \\ //(green bell pepper) //|{{:pyrazine_2meo3isopropyl.png|2-isopropyl-3-methoxypyrazine}} \\ 2-isopropyl-3-methoxypyrazine \\  //(green pea earthy) // |{{geosmin.jpg| geosmin}} \\ (-)-geosmin \\ //(earth-like)// |
 Beet extract prepared by steam distillation to evaluate the volatile components yielded a base fraction with potato-like odor and a neutral fraction with distinct earth-like odor, leading to a single compound, geosmin (known as product of soil-organisms of the order Actinomycetes). \\
 [Geosmin, the earthy component of table beet odor., Acree, T.E., Lee, C.Y., Butts, R.M., Barnard, J., Journal of Agricultural and Food Chemistry, 24(2), 1976, 430-431]
-{{geosmin.jpg| geosmin}} (-)-geosmin
 "A unique feature of this vegetable is the high concentration of 4-methylpyridine and pyridine, which constitute about 60% of the total volatiles. Other components present at greater than 1% level include dimethyl sulfide, isovaleraldehyde, ethanol, isopentanol and furfural. The occurrence of geosmin and 2-methoxy-3-secbutylpyrazine were confirmed; the low flavor thresholds of these compounds suggest they play a role in beet flavor." \\
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 Flavor compounds determined in beetroots include mainly 4-methylpyridine (54,4%), pyridine (5.6%), dimethyl sulfide (1.5%), geosmin (0.3%) and 3-sec-butyl-2-methoxypyrazine (0.16%). Geosmin is responsible for the characteristic "earthy" smell. Its concentration in three investigated juices were 6.78, 7.18 and 16.25 µg/l. \\
-[Sommer, B., Antioxidative Wirkung von Roter Beete (Doctoral dissertation, Uni Wien), 2008, p.8] [[http://othes.univie.ac.at/926/1/2008-08-21_0400984.pdf]]
+[Sommer, B., Antioxidative Wirkung von Roter Beete (Doctoral dissertation, Uni Wien), 2008, p.8] [[http://othes.univie.ac.at/926/1/2008-08-21_0400984.pdf|PDF]]
 The most potent aroma-active compounds (highest FD factors) of canned beets were 1-octen-3-one (mushroom), 2-acetyl-1-pyrroline (popcorn), 2-isopropyl-3-methoxypyrazine (earthy), methional (cooked potato), acetic acid (vinegar), 2-sec-butyl-3-methoxypyrazine (earthy), 2-isobutyl-3-methoxypyrazine (bell pepper), isovaleric acid (cheesy), unknown (rose floral), geosmin (earthy), 4,5-epoxy-(E)-2-decenal (metallic), furaneol (caramel), p-ethyl guaiacol (clove), eugenol (clove), p-vinylguaiacol (spice), phenylacetic acid (honey), and vanilline (vanilla). \\
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 [Hanson, Solveig J., Julie C. Dawson, and Irwin L. Goldman. "Participatory plant breeding reveals that geosmin concentration is not the central determinant of hedonic liking in table beet." Euphytica 218.2 (2022): 14]
-{{:rotebeete.jpg}} \\
+{{:beta_bet.jpg?800|Beetroot}} \\
+Beetroot, Brazil (2022) © Camila Luna [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations/130828446|inaturalist.org]]
+{{:rotebeete.jpg?800}} \\
 beetroot, Author: Garitzko  [[https://commons.wikimedia.org/wiki/Category:Beetroot?uselang=de#/media/File:Rote_Bete_eine_Haelfte.jpg|Wikimedia Commons]]