Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- beta_vulgaris_subsp._vulgaris_conditiva_group [2019/03/01 18:31] – 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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 [Richardson, Bethany. "Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products." (2013)]
-{{:rotebeete.jpg?700}} \\
+"...hedonic selection and rapid sensory evaluation showed that cultivars with a wide range of geosmin concentration could be accepted by consumers and, indeed, that geosmin concentration is neither the trait around which hedonic liking of beet is organized nor an indicator of perceived earthy flavor." \\
+[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]
+{{: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]]