| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| citrus_paradisi [2022/04/08 13:11] – andreas | citrus_paradisi [2025/12/25 18:54] (aktuell) – andreas |
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| Maybe created by spontaneous crossing of pamplemousse and orange in Barbados in the mid-18th century. \\ | Maybe created by spontaneous crossing of pamplemousse and orange in Barbados in the mid-18th century. \\ |
| [Friedrich Zeller: Herkunft, Diversität und Züchtung der Banane und kultivierter Zitrusarten, Januar 2005.] [[http://www.uni-kassel.de/upress/online/frei/978-3-89958-116-4.volltext.frei.pdf]] | [Friedrich Zeller: Herkunft, Diversität und Züchtung der Banane und kultivierter Zitrusarten, Januar 2005.] [[http://www.uni-kassel.de/upress/online/frei/978-3-89958-116-4.volltext.frei.pdf|PDF]] |
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| Naringin is the major flavonoid in grapefruit and gives the grapefruit juice its bitter taste. It is metabolized to the cytochrome P450 inhibiting flavanone naringenin in the human body. [[https://en.wikipedia.org/wiki/Naringin]] | Naringin is the major flavonoid in grapefruit and gives the grapefruit juice its bitter taste. It is metabolized to the cytochrome P450 inhibiting flavanone naringenin in the human body. [[https://en.wikipedia.org/wiki/Naringin|wikipedia]] |
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| "By application of the aroma extract dilution analysis on an extract prepared from fresh grapefruit juice, 37 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-256 and subsequently identified. Among them the highest odor activities (FD factors) were determined for ethyl butanoate, [[https://en.wikipedia.org/wiki/Grapefruit_mercaptan|1-p-menthene-8-thiol]], (Z)-3-hexenal, 4,5-epoxy-(E)-2-decenal, 4-mercapto-4-methylpentane-2-one, 1-heptene-3-one, and wine lactone. Besides the 5 last mentioned compounds, a total of 13 further odorants were identified for the first time as flavor constituents of grapefruit. The data confirmed results of the literature on the significant contribution of 1-p-menthene-8-thiol in grapefruit aroma but clearly showed that a certain number of further odorants are necessary to elicit the typical grapefruit flavor." \\ [Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden), Andrea Buettner and Peter Schieberle, J. Agric. Food Chem., 47 (12), 1999, 5189-5193] | "By application of the aroma extract dilution analysis on an extract prepared from fresh grapefruit juice, 37 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-256 and subsequently identified. Among them the highest odor activities (FD factors) were determined for ethyl butanoate, [[https://en.wikipedia.org/wiki/Grapefruit_mercaptan|1-p-menthene-8-thiol]], (Z)-3-hexenal, 4,5-epoxy-(E)-2-decenal, 4-mercapto-4-methylpentane-2-one, 1-heptene-3-one, and wine lactone. Besides the 5 last mentioned compounds, a total of 13 further odorants were identified for the first time as flavor constituents of grapefruit. The data confirmed results of the literature on the significant contribution of 1-p-menthene-8-thiol in grapefruit aroma but clearly showed that a certain number of further odorants are necessary to elicit the typical grapefruit flavor." \\ [Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden), Andrea Buettner and Peter Schieberle, J. Agric. Food Chem., 47 (12), 1999, 5189-5193] |
| [Nakanishi, Akira, et al. "Quantitation of rotundone in grapefruit (Citrus paradisi) peel and juice by stable isotope dilution assay." Journal of agricultural and food chemistry 65.24 (2017): 5026-5033] | [Nakanishi, Akira, et al. "Quantitation of rotundone in grapefruit (Citrus paradisi) peel and juice by stable isotope dilution assay." Journal of agricultural and food chemistry 65.24 (2017): 5026-5033] |
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| | {{:citrus_paradisi.jpg}} \\ |
| {{:citrus_paradisi.jpg?800}} \\ | Irrigated grapefruit orchard, Arizona, USA (2011) © Jeff Vanuga, USDA Natural Resources Conservation Service [[https://creativecommons.org/publicdomain/zero/1.0/deed.de|CC0]] [[https://commons.wikimedia.org/wiki/File:NRCSAZ02039_-_Arizona_(361)(NRCS_Photo_Gallery).tif|wikimedia]] |
| Citrus paradisi photo by Jeff Vanuga, USDA Natural Resources Conservation Service, PD ([[https://creativecommons.org/publicdomain/zero/1.0/deed.de|CC0]]) \\ | |
| [[https://commons.wikimedia.org/wiki/File:NRCSAZ02039_-_Arizona_(361)(NRCS_Photo_Gallery).tif]] | |
