| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| eriobotrya_japonica_thunb._lindl [2019/03/22 18:54] – andreas | eriobotrya_japonica_thunb._lindl [2025/07/16 08:18] (aktuell) – andreas |
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| [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200010834]] | [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200010834]] |
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| "Loquats are unusual among fruit trees in that the flowers appear in the autumn or early winter, and the fruits are ripe at any time from early spring to early summer. The flowers are 2 cm (1 in) in diameter, white, with five petals, and produced in stiff panicles of three to ten flowers. The flowers have a sweet, heady aroma that can be smelled from a distance... The fruits [3-5cm long] are the sweetest when soft and orange. The flavour is a mixture of peach, citrus and mild mango." \\ | "Loquats are unusual among fruit trees in that the flowers appear in the autumn or early winter, and the fruits are ripe at any time from early spring to early summer. The flowers are 2 cm (1 in) in diameter, white, with five petals, and produced in stiff panicles of three to ten flowers. The flowers have a sweet, heady aroma that can be smelled from a distance... The loquat is easy to grow in subtropical to mild temperate climates, where it is often primarily grown as an ornamental plant, especially for its sweet-scented flowers, and secondarily for its delicious fruit... The fruits [3-5cm long] are the sweetest when soft and orange. The flavour is a mixture of peach, citrus and mild mango." \\ |
| [[https://en.wikipedia.org/wiki/Loquat]] | [[https://en.wikipedia.org/wiki/Loquat]] |
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| "Concentrates of fresh, ripe Spanish loquat fruit were analyzed by HRGC, HRGC‐MS and HRGC‐FTIR. In total, 80 aroma substances were identified, of which 72 are reported for the first time as loquat fruit constituents. The major part of volatiles comprised alcohols and carbonyls. Quantitative HRGC revealed hexanal (2.4 mg/kg fruit pulp), (E)‐2‐hexenal (1.8 mg/kg) and benzaldehyde (0.7 mg/kg) as major aroma compounds." \\ | "Concentrates of fresh, ripe Spanish loquat fruit were analyzed by HRGC, HRGC‐MS and HRGC‐FTIR. In total, 80 aroma substances were identified, of which 72 are reported for the first time as loquat fruit constituents. The major part of volatiles comprised alcohols and carbonyls. Quantitative HRGC revealed hexanal (2.4 mg/kg fruit pulp), (E)‐2‐hexenal (1.8 mg/kg) and benzaldehyde (0.7 mg/kg) as major aroma compounds." \\ |
| [Fröhlich, O., and P. Schreier. "Volatile constituents of loquat (Eriobotrya japonica Lindl.) fruit." Journal of food science 55.1 (1990): 176-180] | [Fröhlich, O., and P. Schreier. "Volatile constituents of loquat (Eriobotrya japonica Lindl.) fruit." Journal of food science 55.1 (1990): 176-180] |
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| | (Z)-3-hexenol and hexanol are responsible for the green aromas of loquats, whereas ethyl and methyl 2-methylbutanoates as well as β-ionone contribute to the fresh, fruity aroma of Japanese loquats. \\ |
| | [Hideki, N., et al. "Flavor components of Japanese loquat (Eriobotrya japonica Lindl.)." Koryo, Terupen oyobi Seiyu Kagaku ni kansuru Toronkai Koen Yoshishu 42 (1998): 12-14] |
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| "The most potent aroma compound in fresh loquat was phenylacetaldehyde (FD factor=256). Other aroma compounds having FD factor=64 included hexanal, (E)-2-hexenal, hexanoic acid and β-ionone, which may play important roles in fresh loquat aroma. The most potent aroma compound in the canned product was β-ionone (FD factor=256). After 3 months storage at room temperature, furfural (FD factor=4) and 5-methyl-2-furfural (FD factor=1) were perceived by GC-O. When stored at 37°C for 3 months, the FD factor of furfural increased to 64. " \\ | "The most potent aroma compound in fresh loquat was phenylacetaldehyde (FD factor=256). Other aroma compounds having FD factor=64 included hexanal, (E)-2-hexenal, hexanoic acid and β-ionone, which may play important roles in fresh loquat aroma. The most potent aroma compound in the canned product was β-ionone (FD factor=256). After 3 months storage at room temperature, furfural (FD factor=4) and 5-methyl-2-furfural (FD factor=1) were perceived by GC-O. When stored at 37°C for 3 months, the FD factor of furfural increased to 64. " \\ |
| [Takahashi, H., et al. "Potent aroma volatiles in fresh loquat and its canned product." Nippon Shokuhin Kagaku Kogaku Kaishi= Journal of the Japanese Society for Food Science and Technology 47.4 (2000): 302-310] | [Takahashi, H., et al. "Potent aroma volatiles in fresh loquat and its canned product." Nippon Shokuhin Kagaku Kogaku Kaishi= Journal of the Japanese Society for Food Science and Technology 47.4 (2000): 302-310] |
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| | Limonene (7-56%), hexanal, (E)-2-hexenal, octanal and nonanal were the most abundant volatile compounds of fresh loquat. On comparison with red-fleshed loquats, white-fleshed loquats were characterized by high aldehydes content, β-cyclocitral and β-ionone were only detected in red-fleshed varieties. \\ |
| | [Sun, Haiyan, et al. "Characterization of volatiles in red-and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry." Food Science and Technology 40.Suppl. 1 (2020): 21-32] |
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| {{:eriobotrya_japonica_siebold.jpg?600}} \\ | {{:eriobotrya_japonica_siebold.jpg?600}} \\ |
