Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Nächste Überarbeitung | Vorhergehende Überarbeitung |
| macadamia_tetraphylla_l.a.s.johnson [2014/09/24 12:24] – angelegt andreas | macadamia_tetraphylla_l.a.s.johnson [2020/07/20 13:35] (aktuell) – gelöscht andreas |
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| Macadamia tetraphylla L.A.S.Johnson - Proteaceae - macadamia nut, Queensland nut, **Macadamia** | |
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| Evergreen tree, native to Australia, cultivated elsewhere (Africa, Hawaii, Mexico). | |
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| "The volatile constituents macadamia nuts play an important role in the flavour quality characteristics of this nut... In this study, simultaneous steam distillation-solvent extraction (SDE, water; ether/pentane) was compared to high-vacuum distillation for extracting the volatile compounds present in raw/wet, raw/dry and roasted kernels of Macadamia integrifolia var 344. SDE was found to be more effective in extracting the volatile compounds. The concentrated ether/pentane extracts were analysed using gas chromatography (GC) and gas chromatographymass spectrometry (GC-MS) to identify and quantify the individual volatile compounds. Several compounds were identified including several benzene derivatives, aliphatic compounds, pyrazines, pyridines, furans and sulphur compounds. There were a significant number of volatile compounds produced during the drying and roasting processes that may contribute to the unique flavour of this nut. The main volatile compounds identified in raw/wet, raw/dry and roasted macadamia kernels were dihydro-2-methyl-3(2H)-furanone-, furfural , phenol, benzeneacetaldehyde, 5-methyl-2- furancarboxaldehyde, benzyl methyl ketone, nonanal, and benzenepropanal. However, in raw/dry and roasted macadamia kernels, other volatiles were identified including sulphur compounds and pyrazines, which may also contribute to the characteristic macadamia flavour. " \\ | |
| [Netiwaranon, S., Mason, R., & D'Arcy, B. R. (2000). Volatile constituents in macadamia nuts. In 33rd Annual Convention of Australian Institute of Food Science & Technology (pp. 26-26). Australian Institute of Food Science & Technology] | |
