Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- beta_vulgaris_subsp._vulgaris_conditiva_group [2017/10/11 18:15] – andreas
+++ beta_vulgaris_subsp._vulgaris_conditiva_group [2019/03/01 18:31] (aktuell) – andreas
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 "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]]
+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]
 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). \\
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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]]
+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). \\
+Aroma-active compounds in headspace of canned beets were methanethiol (rotten vegetable-like, sulfur), dimethyl sulfide (canned corn-like), 3-methylbutanal (dark chocolate), 2-methylbutanal (dark chocolate), 2-acetyl-1-pyrroline (popcorn), dimethyl trisulfide (garlic salt, cabbage), 2-isopropyl-3-methoxypyrazine (earthy), methional (cooked potato), 2-sec-butyl-3-methoxypyrazine (earthy), 2-isobutyl-3-methoxypyrazine (bell pepper), and geosmin (earthy). \\
+[Richardson, Bethany. "Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products." (2013)]
 {{:rotebeete.jpg?700}} \\
 beetroot, Author: Garitzko  [[https://commons.wikimedia.org/wiki/Category:Beetroot?uselang=de#/media/File:Rote_Bete_eine_Haelfte.jpg|Wikimedia Commons]]