Unterschiede

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--- citrus_japonica_thunb [2015/06/13 09:37] – Externe Bearbeitung 127.0.0.1
+++ citrus_japonica_thunb [2022/08/15 10:30] (aktuell) – andreas
@@ Zeile 5: / Zeile 5: @@
 "None of the cultivars, formerly recognized as species, has been found in truly "natural" habitats. They are cultivated on a large scale in S China and have sometimes become naturalized."
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=242313265]]
+Analysis of the flower scent with SPME/GC-MS showed β-ocimene (20.1%), 6-methyl-5-hepten-2-one (12.0%), 2-aminobenzaldehyde (10.7%), limonene (10.7%), methyl anthranilate (10.7%), ethyl acetate (5.3%), linalool (4.1%), nonanal (4.1%), decanal (4.1%), α-pinene (2.9%), acetophenone (1.2%), and indole (0.7%) as main components. \\
+[Ham, D. Y., & Seung-Ho, K. O. (2018). U.S. Patent Application No. 15/548,867]
+----
 "The fruit is eaten whole, skin and all. The inside is still quite sour, but the skin has the sweeter flavour, when eaten together it produces an unusual refreshing flavour... Kumquats are cultivated in China, Korea, Japan, Taiwan, Southeast Asia, Nepal, southern Pakistan, Iran, the Middle East, Europe... and the United States... They are much hardier than other citrus plants such as oranges... The fruit can be eaten cooked but is mainly used to make marmalades and jellies. It is grown as an ornamental plant and can be used in bonsai. The plant symbolizes good luck in China and other Asian countries, where it is kept as a houseplant and given as a gift during the Lunar New Year." \\
@@ Zeile 12: / Zeile 17: @@
 [Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil., Choi, H. S., Journal of agricultural and food chemistry, Vol.53(5), 2005, 1642-1647]
-The major compounds found in F.margarita fruit by HS-GC/MS was limonene (73.8%), followed by α-pinene (6.9%), β-myrcene (3.7%), γ-terpinene (2.0%), trans-carveol (1.6%), terpinolene (1.5%), and 4-Terpineol (0.9%). Also present was methylbutenol (1.1%). \\
+|{{:limonene.jpg|limonene}} \\ limonene |{{:myrcene.jpg|myrcene}} \\ myrcene |{{:alpha_pinene.jpg| α-pinene }} \\ α-pinene | {{:terpinen4ol.jpg|terpinen-4-ol }} \\ terpinen-4-ol |{{:citronellylacetate.jpg| citronellyl acetate }} \\ [[http://www.thegoodscentscompany.com/data/rw1012171.html|citronellyl acetate]] |
+The major volatile compounds of F.margarita fruits (analysed by HS-GC/MS) were limonene (73.8%), α-pinene (6.9%), β-myrcene (3.7%), γ-terpinene (2.0%), trans-carveol (1.6%), terpinolene (1.5%), and 4-terpineol (0.9%). Methylbutenol (1.1%) was also present. \\
 [Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques., Güney, M., Oz, A.T., Kafkas, E., Journal of the Science of Food and Agriculture, 2014]
-{{http://plantillustrations.org/ILLUSTRATIONS_HD/62857.jpg?500}} \\
+Using a thiol-selective isolation procedure and various GC methods, 1-p-menthene-9-thiol has been identified in kumquat (the first report in any food thus far). \\
-Siebold, P.F. von, Zuccarini, J.G., Flora Japonica, t.15 (1875) \\
+[Schoenauer, Sebastian, and Peter Schieberle. "Screening for novel mercaptans in 26 fruits and 20 wines using a thiol-selective isolation procedure in combination with three detection methods." Journal of agricultural and food chemistry 67.16 (2019): 4553-4559]
+{{citrus_japonicacbm.jpg?600}} \\
+Citrus japonica Thunb.; Curtis, W. Botanical Magazine (1800-1948) Bot. Mag. vol. 100 (1874) \\
 [[http://plantgenera.org/species.php?id_species=249889]]
-{{:fortunella_margarita.jpg?600}}
+{{:fortunella_margarita.jpg}} \\
+Citrus japonica fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska