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--- daucus_carota_subsp._sativus [2017/07/04 13:14] – andreas
+++ daucus_carota_subsp._sativus [2020/04/08 15:59] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
 Daucus carota L. subsp.sativus - Apiaceae - carrot , **Möhre**, Karotte, Mohrrübe
-Erect biennial herb 30–100cm high, domesticated form of the wild carrot, [[daucus_carota_subsp._carota|Daucus carota L. subsp.carota]]]], native to Europe and southwestern Asia. [[http://en.wikipedia.org/wiki/Carrot]]
+Erect biennial herb, 30-100cm high, cultivated, taproot used as vegetable. [[http://en.wikipedia.org/wiki/Carrot]]
-"Major volatile compounds identified in raw carrots were α-pinene, sabinene, myrcene, limonene, γ-terpinene, terpinolene, β-caryophyllene and γ-bisabolene. Mono-and sesquiterpenes accounted for about 97% of the total volatiles identified. Sizeable varietal differences (p<0.01) were observed. Carrot volatiles did not change appreciably during the 28 day storage period at 5, 25 and 35°C, except propanol that showed exponential increases at higher temperatures. No propanol was detected in fresh raw carrots. Cooking resulted in 88.6, 93.0 and 95.5% loss in total volatiles after cooking times of 10, 20 and 30 min, respectively." \\
+The woody taproot of the Central European wild carrot, [[daucus_carota_subsp._carota|Daucus carota L. subsp.carota]], is white and carotin-free. Today's root vegetable, Daucus carota subsp. sativus is probably result of crossing with the Southern European ssp. maximus and the oriental ssp. afghanicus, and cultivar selection. \\
+[[http://www.biozac.de/biozac/capvil/Cvdaucus.htm]]
+GC-trapping experiments with the aroma oil obtained by solvent extraction-steam distillation of carrots showed 2-sec-butyl-3-methoxypyrazine to be present above its detection threshold. "It exerts its effect in carrot by imparting the slightly sharp, raw, earthy, rooty character to the aroma, which complements the sweeter, oily, perfumyey contributions of the major terpenoid constituents." \\
+[Cronin, Denis A., and Philip Stanton. "2‐Methoxy‐3‐sec‐butylpyrazine - an important contributor to carrot aroma." Journal of the Science of Food and Agriculture 27.2 (1976): 145-151]
+By headspace examination of the salt-saturated juice from raw vegetable tissues, [[http://www.thegoodscentscompany.com/data/rw1008681.html|2-sec-butyl-3-methoxypyrazine]] has been found an important olfactory (green earthy vegetable-like) volatile component of carrot root and many other fresh vegetables like beans, beetroot, chard, lettuce, nasturtium, parsnip, pea shells, bell peppers and chili. \\
+[Murray, Keith E., and Frank B. Whitfield. "The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables." Journal of the Science of Food and Agriculture 26.7 (1975): 973-986]
+Main volatile components of //fresh carrot leaves essential oil// (hydrodistilled, 0.07% yield) were sabinene (10.9%), linalool (14.9%), linalyl acetate (8.3%), carvone (8.7%) and carotol (9.8%). \\
+[Khanna, R. K., O. S. Sharma, and Singh Akhileshwar. "The essential oil from the leaves of Daucus carota Linn. var. sativa." Proceedings of the 11th international congress of essential oils, fragrances and flavours. New Delhi, India, 12-16 November, 1989 Vol. 4 Chemistry-analysis and structure.. Aspect Publishing, 1990]
+"Major volatile compounds identified in //raw carrots// were α-pinene, sabinene, myrcene, limonene, γ-terpinene, terpinolene, β-caryophyllene and γ-bisabolene. Mono-and sesquiterpenes accounted for about 97% of the total volatiles identified. Sizeable varietal differences (p<0.01) were observed. Carrot volatiles did not change appreciably during the 28 day storage period at 5, 25 and 35°C, except propanol that showed exponential increases at higher temperatures. No propanol was detected in fresh raw carrots. Cooking resulted in 88.6, 93.0 and 95.5% loss in total volatiles after cooking times of 10, 20 and 30 min, respectively." \\
 [Method for the static headspace analysis of carrot volatiles. C. Alasalvar, J.M. Grigor, P.C. Quantick, Food Chemistry, Volume 65, Issue 3, May 1999, Pages 391–397]
@@ Zeile 16: / Zeile 28: @@
 [Antifungal activity of the carrot seed oil and its major sesquiterpene compounds., Jasicka-Misiak, I., Lipok, J., Nowakowska, E.M., Wieczorek, P.P., Młynarz, P., Kafarski, P., Zeitschrift für Naturforschung C, 59(11-12), 2004, 791-796] [[http://www.znaturforsch.com/ac/v59c/s59c0791.pdf]]
-| {{:carotol.jpg| (+)-carotol }} \\ (+)-cis-dauc-8-en-5β-ol \\ = (+)-carotol | {{:lindenether.jpg|linden ether}} \\ linden ether | {{:ionone_beta.jpg|β-ionone}} \\ β-ionone |
+|{{:alpha_pinene.jpg| α-pinene }} \\ α-pinene |{{:beta_pinene.jpg| β-pinene }} \\ β-pinene |{{:ionone_beta.jpg|β-ionone}} \\ β-ionone |{{:carotol.jpg| (+)-carotol }} \\ (+)-cis-dauc-8-en-5β-ol \\ = (+)-carotol |{{:lindenether.jpg|linden ether}} \\ linden ether |
 "Evaluation of the GC effluent from //cooked carrot volatiles// using aroma extract dilution analysis (AEDA) found [[http://www.thegoodscentscompany.com/data/rw1374431.html|linden ether]] with the highest flavor dilution (FD) factor. Others with 10-fold lower FD factors were β-ionone, eugenol, the previously unidentified β-damascenone, (E)-2-nonenal, octanal (+ myrcene), and heptanal. All other previously identified volatiles showed lower FD factors. Odor thresholds, concentrations, and odor activity values of previously identified compounds are reviewed. This indicated that at least 20 compounds occur in cooked carrots above their odor thresholds (in water). Compounds showing the highest odor activity values included β-damascenone, (E)-2-nonenal, (E,E)-2,4-decadienal, β-ionone, octanal, (E)-2-decenal, eugenol, and p-vinylguaiacol." \\
@@ Zeile 24: / Zeile 36: @@
 aroma volatile content. Neither β-ionone nor α-ionone and β-cyclocitral have been found in the cultivars 'Yellowstone' (yellow) and 'Creme de Lite' (white). Orange cultivars like 'Nairobi', 'Rothild', and the purple-orange 'Purple haze' contained (μg/g f.w.) β-ionone (0.12-0.21), α-ionone (0.08-0.12), and β-cyclocitral (0.01-0.03). [[http://www.thegoodscentscompany.com/data/rw1036181.html|Farnesylacetone]] as a norisoprene derived from the colorless carotenoid biosynthetic intermediates phytoene or phytofluene was identified primarily in Nairobi, Rothild, and Purple Haze cultivars (2.1-2.5 μg/g f.w.). \\
 [Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene., Yahyaa, M., Bar, E., Dubey, N. K., Meir, A., Davidovich-Rikanati, R., Hirschberg, J., Lewinsohn, E., Journal of agricultural and food chemistry, 61(50), 2013, 12244-12252] [[http://naldc.nal.usda.gov/download/58545/PDF]]
+The main constituents of an essential oil (0.78-0.93%) hydrodistilled from carrote seed waste treated with an enzyme preparation (derived from the nonpathogenic filamentous fungus Mucor circinelloides) were: Carotol (34.6%), sabinene (8.0%), alpha‐pinene (6.4%) and daucol (4.3%). \\
+[Śmigielski, Krzysztof B., et al. "The Effect of Enzyme‐Assisted Maceration on Bioactivity, Quality and Yield of Essential Oil from Waste Carrot (Daucus carota) Seeds." Journal of food quality 37.4 (2014): 219-228] [[https://onlinelibrary.wiley.com/doi/full/10.1111/jfq.12092]]
 Main mono- and sesquiterpene volatile compounds found (raw material headspace-SPME-GC-MS) in different carrot varieties (Yellowstone, Creme de Lite, Nairobi, Rothild, Purple haze) were (μg/g f.w.) β-caryophyllene (0.62-1.04), terpinolene (0.08-0.74), β-myrcene (0.16-0.68), sabinene (0.03-0.60), γ-terpinene (0.16-0.49), p-cymene (0.08-0.19), α-pinene (0.08-0.22), β-pinene (0.06-0.18), and α-humulene (0.06-0.12). \\
 [Identification and characterization of terpene synthases potentially involved in the formation of volatile terpenes in carrot (Daucus carota L.) roots., Yahyaa, M., Tholl, D., Cormier, G., Jensen, R., Simon, P.W., Ibdah, M., Journal of agricultural and food chemistry, 63(19), 2015, 4870-4878] [[http://www.faculty.biol.vt.edu/tholl/publications/Yahyaa_etal_2015.pdf]]
-{{:daucus_carota_sat.jpg?500}} \\
+{{:daucus_carota_sat.jpg?600}} \\
 Lindman,C.A.M., Bilder ur Nordens Flora, vol.2 t.254 (1922-1926) \\
 [[http://plantgenera.org/species.php?id_species=322161]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Konica_2/PICT1377.JPG}} \\
+Daucus carota ssp. sativus \\ © Rolf Marschner (2005),
+[[http://www.botanische-spaziergaenge.at/viewtopic.php?f=120&t=2268| www.botanische-spaziergaenge.at]]