| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| malus_domestica_borkh [2025/09/05 12:33] – andreas | malus_domestica_borkh [2026/10/06 08:57] (aktuell) – andreas |
|---|
| Malus domestica Borkhausen - syn.Pyrus malus L.; Malus pumila Mill. - Rosaceae - apple, orchard apple, **Apfel**, Kulturapfel | Malus domestica Borkhausen - syn.Pyrus malus L.; Malus pumila Mill. - Rosaceae - apple, orchard apple, **Apfel**, Kulturapfel |
| |
| Deciduous tree, up to 4m (cultivars) or 12m (wild) tall. "The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists... There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics." [[http://en.wikipedia.org/wiki/Apple]] | Deciduous tree, up to 4m (cultivars) or 12m (wild) tall. "The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists... There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics." [[http://en.wikipedia.org/wiki/Apple|wikipedia]] |
| | |
| | //flower// |
| |
| "The extract of ‘Redgold’ flowers, which is one of apple cultivars, was fractionated by column chromatography and analysed with GC and GC-MS. Seventy-seven compounds were identified and cis-hex-3-en-1-ol, benzyl alcohol, 2-phenylethyl alcohol, cinnamyl alcohol, nonanal, octanol and indole were found to make a major contribution to the odour of apple flowers." \\ | "The extract of ‘Redgold’ flowers, which is one of apple cultivars, was fractionated by column chromatography and analysed with GC and GC-MS. Seventy-seven compounds were identified and cis-hex-3-en-1-ol, benzyl alcohol, 2-phenylethyl alcohol, cinnamyl alcohol, nonanal, octanol and indole were found to make a major contribution to the odour of apple flowers." \\ |
| ---- | ---- |
| |
| "By crushing and chewing in the mouth, very rapid enzymatic conversion of fatty acids lead to the formation of aldehydes like hexanal and 2-hexenal, which are described as green notes (taste of green apples such as [[https://en.wikipedia.org/wiki/Granny_Smith|Granny Smith]])." [[http://de.wikipedia.org/wiki/Kulturapfel]] | //fruit// |
| | |
| | "By crushing and chewing in the mouth, very rapid enzymatic conversion of fatty acids lead to the formation of aldehydes like hexanal and 2-hexenal, which are described as green notes (taste of green apples such as [[https://en.wikipedia.org/wiki/Granny_Smith|Granny Smith]])." [[http://de.wikipedia.org/wiki/Kulturapfel|wikipedia]] |
| |
| [[http://www.thegoodscentscompany.com/data/rw1044061.html|α-Farnesene]] is mainly responsible for the characteristic 'green apple' fruit peel odour like 'Granny Smith'. \\ | [[http://www.thegoodscentscompany.com/data/rw1044061.html|α-Farnesene]] is mainly responsible for the characteristic 'green apple' fruit peel odour like 'Granny Smith'. \\ |
| |
| "In ripe apples, alcohols constitute 6 to 16 % of the total volatiles, whereas esters represent, depending on the apple variety, from 80 % in Golden Delicious and Golden Reinders to 98 % in Starking Delicious... Butyl acetate, hexyl acetate, 2-methylbutyl acetate and ethyl 2-methyl-butanoate are the most important esters due to their high content and impact on apple aroma of several varieties." \\ | "In ripe apples, alcohols constitute 6 to 16 % of the total volatiles, whereas esters represent, depending on the apple variety, from 80 % in Golden Delicious and Golden Reinders to 98 % in Starking Delicious... Butyl acetate, hexyl acetate, 2-methylbutyl acetate and ethyl 2-methyl-butanoate are the most important esters due to their high content and impact on apple aroma of several varieties." \\ |
| [Espino-Díaz, Miguel, et al. "Biochemistry of apple aroma: A review." Food technology and biotechnology 54.4 (2016): 375-394] [[https://hrcak.srce.hr/169971]] | [Espino-Díaz, Miguel, et al. "Biochemistry of apple aroma: A review." Food technology and biotechnology 54.4 (2016): 375-394] [[https://hrcak.srce.hr/file/250746|PDF]] |
| |
| "Aroma extract dilution and gas chromatography–olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in [[https://de.wikipedia.org/wiki/Honeycrisp|‘Honeycrisp’apple]]. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcohols, aldehydes, and α-farnesene are essential for its background aroma notes." \\ | "Aroma extract dilution and gas chromatography–olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in [[https://de.wikipedia.org/wiki/Honeycrisp|‘Honeycrisp’apple]]. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcohols, aldehydes, and α-farnesene are essential for its background aroma notes." \\ |
| |
| "...apple industrial aroma, obtained under the concentration step of juice and recovered by evaporation/distillation, can be stored in closed containers at room temperature without noticeable loss of volatile compounds, and not requiring refrigeration. 1-Butanol, trans-2-hexenal, hexanal, ethyl 2-methylbutanoate, and ethyl acetate are key compounds that can be diagnostic of product quality due to their stability, maintaining the Aroma Index under the industrial process and during storage at room temperature. Four independent industrial productions from two distinct harvesting seasons showed similar Aroma Index among the key compounds, with the compound ethyl 2-methylbutanoate the highest contributor to apple scent with an Aroma Index 100,000-fold higher than its odor threshold." \\ | "...apple industrial aroma, obtained under the concentration step of juice and recovered by evaporation/distillation, can be stored in closed containers at room temperature without noticeable loss of volatile compounds, and not requiring refrigeration. 1-Butanol, trans-2-hexenal, hexanal, ethyl 2-methylbutanoate, and ethyl acetate are key compounds that can be diagnostic of product quality due to their stability, maintaining the Aroma Index under the industrial process and during storage at room temperature. Four independent industrial productions from two distinct harvesting seasons showed similar Aroma Index among the key compounds, with the compound ethyl 2-methylbutanoate the highest contributor to apple scent with an Aroma Index 100,000-fold higher than its odor threshold." \\ |
| [Coelho, Elisabete, et al. "Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients." Applied Sciences 11.5 (2021): 2443.] | [Coelho, Elisabete, et al. "Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients." Applied Sciences 11.5 (2021): 2443] |
| |
| {{:malus_domestica_ill.jpg?600}} \\ | {{:malus_domestica_ill.jpg?700}} \\ |
| Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.421 (1885) \\ | Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.421 (1885) |
| [[http://plantgenera.org/species.php?id_species=637498]] \\ | [[http://plantgenera.org/species.php?id_species=637498|plantgenera.org]] \\ |
| |
| {{:20140425_1552.jpg}} \\ | {{:20140425_1552.jpg|Malus domestica flowers}} \\ |
| Malus domestica flowers, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | Malus domestica flowers (c) Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] |
