Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Zuletzt angesehen:
castanea_sativa_mill

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen RevisionVorhergehende Überarbeitung
Nächste Überarbeitung		Vorhergehende Überarbeitung
castanea_sativa_mill [2016/01/12 13:06] – andreascastanea_sativa_mill [2024/07/18 12:12] (aktuell) – andreas
Zeile 12: Zeile 12:
 "The volatile flavor compounds of roasted Italian chestnuts, which have not been studied prior to this report, were determined by capillary gas-chromatography with a mass selective detector. Samples were obtained by SPME directly from the headspace of freshly roasted and ground chestnuts as well as by previous extraction with dichloromethane. Monoterpenes and derivatives of butane, pentane, hexane, and heptane were identified as important aroma impact compounds. γ-Butyrolactone (12.8%), γ-terpinene (9.2%), furfural (6.3%), benzaldehyde (7.2%) and 4-methyl-2-pentanone (5.3%) were found in concentrations higher than 5.0% (calculated as % peak area of GC-MS analysis using a nonpolar column)." \\ "The volatile flavor compounds of roasted Italian chestnuts, which have not been studied prior to this report, were determined by capillary gas-chromatography with a mass selective detector. Samples were obtained by SPME directly from the headspace of freshly roasted and ground chestnuts as well as by previous extraction with dichloromethane. Monoterpenes and derivatives of butane, pentane, hexane, and heptane were identified as important aroma impact compounds. γ-Butyrolactone (12.8%), γ-terpinene (9.2%), furfural (6.3%), benzaldehyde (7.2%) and 4-methyl-2-pentanone (5.3%) were found in concentrations higher than 5.0% (calculated as % peak area of GC-MS analysis using a nonpolar column)." \\
 [Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS., Krist, S., Unterweger, H., Bandion, F., Buchbauer, G., European Food Research and Technology, Vol.219(5), 2004, 470-473] [Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS., Krist, S., Unterweger, H., Bandion, F., Buchbauer, G., European Food Research and Technology, Vol.219(5), 2004, 470-473]
 +
 +----
  
 "Gluten-free breads formulated with different chestnut/rice flour ratio with/without gum blend and emulsifier DATEM were evaluated using rheological, baking and sensory measurements... According to baking tests, the breads containing chestnut/rice ratio at 30/70 with addition of the blends of xanthan-guar and emulsifier had the best quality parameters." \\ "Gluten-free breads formulated with different chestnut/rice flour ratio with/without gum blend and emulsifier DATEM were evaluated using rheological, baking and sensory measurements... According to baking tests, the breads containing chestnut/rice ratio at 30/70 with addition of the blends of xanthan-guar and emulsifier had the best quality parameters." \\
 [Utilization of chestnut flour in gluten-free bread formulations., Demirkesen, I., Mert, B., Sumnu, G., Sahin, S., Journal of Food Engineering, 101(3), 2010, 329-336] [Utilization of chestnut flour in gluten-free bread formulations., Demirkesen, I., Mert, B., Sumnu, G., Sahin, S., Journal of Food Engineering, 101(3), 2010, 329-336]
 +
 +|{{:phenylethanol.jpg| 2-phenylethanol}} \\ 2-phenylethanol |{{2aminoacetophenone.png| 2-aminoacetophenone}} \\ 2-aminoacetophenone |
 +
 +"1-Phenylethanol and 2′-aminoacetophenone are the most powerful botanical markers of chestnut honey. Additionally, cis-cinnamyl alcohol, and p-hydroxyacetophenone were found exclusively in chestnut honey. Organic extractives from whole chestnut flowers were predominated by 1-phenylethanol, nonanal, benzyl alcohol, and nonanoic acid. Of the 16 compounds found in the flower extract, 13 were present in honey as well. Some of them are transferred directly to honey, while in other cases modification reactions take place." \\
 +[Alissandrakis, Eleftherios, et al. "Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds." LWT-Food Science and Technology 44.4 (2011): 1042-1051]
 +
 +"The main compounds of the chestnut catkins were acetophenone (21.5%), methyl salicylate (13.4%), nonanal (10.9%), and linalool (7.5%), whereas the major constituents of the honeys were 2-aminoacetophenone (11.4%), benzaldehyde (10.8%), acetophenone (7.0%), nonanoic acid (5.9%), octanoic acid (5.0%), and 3-furaldehyde (4.9%)." \\
 +[Yang, Yin, et al. "Melissopalynological origin determination and volatile composition analysis of Corsican “chestnut grove” honeys." Food Chemistry 132.4 (2012): 2144-2154]
  
 {{castanea.jpg?700}} \\ {{castanea.jpg?700}} \\
 Baillon, H.E., Histoire des plantes, vol.6 p.231, fig.189,190,196-198 (1875-1877) [A. Faguet, as Castanea vulgaris Lam.] Baillon, H.E., Histoire des plantes, vol.6 p.231, fig.189,190,196-198 (1875-1877) [A. Faguet, as Castanea vulgaris Lam.]
 +
 +
 +{{http://www.botanische-spaziergaenge.at/Bilder/Lumix_3/P1180068.JPG}} Castanea sativa © Rolf Marschner (2009),  
 +[[http://botanische-spaziergaenge.at/viewtopic.php?f=404&t=1103| www.botanische-spaziergaenge.at]]
castanea_sativa_mill.1452603998.txt.gz · Zuletzt geändert: 2016/01/12 13:06 von andreas
Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki