Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- citrus_latifolia_tanaka [2017/12/02 14:25] – andreas
+++ citrus_latifolia_tanaka [2024/08/08 08:07] (aktuell) – andreas
@@ Zeile 19: / Zeile 19: @@
 [Extraction of Essential Oils from Lime (Citrus latifolia Tanaka) by Hydrodistillation and Supercritical Carbon Dioxide. Ana Cristina Atti-Santos, Marcelo Rossato, Luciana Atti Serafini, Eduardo Cassel, Patrick Moyna, Brazilian Archives of Biology and Technology, Vol.48 (1), 2005, 155-160] [[http://www.scielo.br/pdf/babt/v48n1/a20v48n1.pdf]]
-{{:dsc01294k.jpg|}}
+"Particularly peel oils of Citrus latifolia exhibit a pleasant coumarinic, sweet, and balsamic aroma in comparison to its close relative, the Citrus aurantifolia... A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2-chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4-methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes." \\
+[Schulze, Lara Joanna, et al. "Sensory Impact of Novel Dihydrocoumarins in Native Lime Oils." J. Agric. Food Chem. 2024, 72, 17, 10014-10022]
+"Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like." \\
+[Schulze, Lara Joanna, et al. "Molecular-Sensory Decoding of the Citrus latifolia Aroma." J. Agric. Food Chem. 2024, 72, 26, 14874-14886]
+{{:dsc01294k.jpg|}} \\
+lime fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska