Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- lepidium_sativum_l [2016/05/22 09:40] – andreas
+++ lepidium_sativum_l [2016/05/22 10:17] (aktuell) – andreas
@@ Zeile 9: / Zeile 9: @@
 "Garden cress is added to soups, sandwiches and salads for its tangy flavor. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon). In England, cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt." [[https://en.wikipedia.org/wiki/Garden_cress]]
-Volatile flavour components of garden cress found with GC-MS after simultaneous distillation and solvent extraction (SDE, 2-methylbutane) were benzyl cyanide (51.3%), 4-pentenenitrile (7.2%), 5-hexenenitrile (10.1%), 3-butenyl isothiocyanate (4.9%), 4-pentenyl isothiocyanate (8.0%), benzyl isothiocyanate (4.8%), 3-phenylpropionitrile (6.1%) and 2-phenethyl isothiocyanate (3.0%). "The most significant aspect of the list of identified aroma components of Lepidium is that all are glucosinolate degradation products and furthermore only four individual precursors are involved." \\
+Volatile flavour components of garden cress found with GC-MS after simultaneous distillation and solvent extraction (SDE, 2-methylbutane) were benzyl cyanide (51.3%), 4-pentenenitrile (7.2%), 5-hexenenitrile (10.1%), 3-butenyl isothiocyanate (4.9%), 4-pentenyl isothiocyanate (8.0%), benzyl isothiocyanate (4.8%), 3-phenylpropionitrile (6.1%) and 2-phenethyl isothiocyanate (3.0%). "The most significant aspect of the list of identified aroma components of Lepidium is that all are glucosinolate degradation products and furthermore only four individual precursors are involved... The flavour of fresh garden cress is thus basically due simply to the blend of these isothiocyanates since the nitriles, although present in greater relative proportions, in comparison would not contribute greatly to the overall flavour. It is the isothiocyanates which provide the characterisic “bite” to the flavour." \\
 [Volatile flavour components of garden cress., Macleod, A.J., Islam, R., Journal of the Science of Food and Agriculture, 27(10), 1976, 909-912.]