carica_papaya_l
Unterschiede
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| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung | ||
| carica_papaya_l [2018/07/16 08:16] – andreas | carica_papaya_l [2023/12/15 11:11] (aktuell) – andreas | ||
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| There are male, female, and hermaphrodite papaya plants. These forms are expressed in the plant’s flower. \\ | There are male, female, and hermaphrodite papaya plants. These forms are expressed in the plant’s flower. \\ | ||
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| + | Linalool was found in all headspace samples of C.papaya fruits, but showed a pronounced increase in the transition from one-fourth ripe to fully ripe fruit. The trapped samples also contained aldehydes like hexanal, octanal, nonanal, decanal, and benzaldehyde; | ||
| + | [Flath, Robert A., et al. " | ||
| Esters were the most abundant compounds of the aroma volatiles from fresh papaya fruit, with methyl butanoate (48%) as major constituent. Products of benzyl glucosinolate degradation were identified, but no benzyl isothiocyanate was found.\\ | Esters were the most abundant compounds of the aroma volatiles from fresh papaya fruit, with methyl butanoate (48%) as major constituent. Products of benzyl glucosinolate degradation were identified, but no benzyl isothiocyanate was found.\\ | ||
| [Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products., MacLeod, A.J., Pieris, N.M., Journal of Agricultural and Food Chemistry, Vol.31(5), 1983, 1005-1008] | [Volatile components of papaya (Carica papaya L.) with particular reference to glucosinolate products., MacLeod, A.J., Pieris, N.M., Journal of Agricultural and Food Chemistry, Vol.31(5), 1983, 1005-1008] | ||
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| - | [Benzyl isothiocyanate is the chief or sole anthelmintic in papaya seed extracts., Kermanshai, R., McCarry, B.E., Rosenfeld, J., Summers, P.S., Weretilnyk, E.A., Sorger, G.J., Phytochemistry, | ||
| Methyl butanoate, ethyl butanoate, 3-methyl-1-butanol and 1-butanol were found to be the major volatile components of fresh papaya fruit. The esters of lower fatty acids were considered to contribute much to the typical papaya flavour. \\ | Methyl butanoate, ethyl butanoate, 3-methyl-1-butanol and 1-butanol were found to be the major volatile components of fresh papaya fruit. The esters of lower fatty acids were considered to contribute much to the typical papaya flavour. \\ | ||
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| Raw papain (Papainum crudum) is the dried and cleansed latex of C.papaya. The enzyme mixture produced from raw papain is also called papain and contains [[http:// | Raw papain (Papainum crudum) is the dried and cleansed latex of C.papaya. The enzyme mixture produced from raw papain is also called papain and contains [[http:// | ||
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| + | [Benzyl isothiocyanate is the chief or sole anthelmintic in papaya seed extracts., Kermanshai, R., McCarry, B.E., Rosenfeld, J., Summers, P.S., Weretilnyk, E.A., Sorger, G.J., Phytochemistry, | ||
| The mustard oil liberated enzymatically on maceration of the fruit seeds in water or an organic solvent, is benzyl isothiocyanate (0.2-0.5%). Benzyl thiourea was found only in traces (0.03%) or is formed from benzyl isothiocyanate when ammonia is present during extraction. \\ | The mustard oil liberated enzymatically on maceration of the fruit seeds in water or an organic solvent, is benzyl isothiocyanate (0.2-0.5%). Benzyl thiourea was found only in traces (0.03%) or is formed from benzyl isothiocyanate when ammonia is present during extraction. \\ | ||
carica_papaya_l.1531728981.txt.gz · Zuletzt geändert: 2018/07/16 08:16 von andreas