| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| malus_domestica_borkh [2021/10/20 12:29] – andreas | malus_domestica_borkh [2025/09/05 12:33] (aktuell) – andreas |
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| 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]] |
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| | "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." \\ |
| | [Omata, Akihiko, et al. "Volatile components of apple flowers." Flavour and fragrance journal 5.1 (1990): 19-22] |
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| Main compound in the headspace of apple flowers was benzaldehyde (13%), followed by geranial (7%) and neral (7%), limonene (5%), 3-carene, α-pinene, terpinolene, benzylalcohol, geraniol, cinnamaldehyde (4% resp.), and α-humulene, 2-phenylethylalcohol, benzyl acetate, and 2-phenylethyl acetate (3% resp.). Minor but olfactory important components were eugenol (1.1%), hexanol, 3-hexenol, linalool, menthol, thymol, vanillin (trace), decanal, β-ionone, bornyl acetate, geranyl acetate, hexyl acetate and 3-hexenyl acetate. \\ [Buchbauer, Gerhard, et al. "Headspace and essential oil analysis of apple flowers." Journal of Agricultural and Food Chemistry 41.1 (1993): 116-118] | Main compound in the headspace of apple flowers was benzaldehyde (13%), followed by geranial (7%) and neral (7%), limonene (5%), 3-carene, α-pinene, terpinolene, benzylalcohol, geraniol, cinnamaldehyde (4% resp.), and α-humulene, 2-phenylethylalcohol, benzyl acetate, and 2-phenylethyl acetate (3% resp.). Minor but olfactory important components were eugenol (1.1%), hexanol, 3-hexenol, linalool, menthol, thymol, vanillin (trace), decanal, β-ionone, bornyl acetate, geranyl acetate, hexyl acetate and 3-hexenyl acetate. \\ [Buchbauer, Gerhard, et al. "Headspace and essential oil analysis of apple flowers." Journal of Agricultural and Food Chemistry 41.1 (1993): 116-118] |
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| | "Headspace solid-phase microextraction (HS-SPME) combined with gas chromatographymass spectrometry (GC-MS) was applied to measure and analyze the volatile components of live flowers after anther dehiscence during apple blossom... Benzyl alcohol, cis-3-hexenol, linalool, and neryl nitrile were the main volatile components in Fuji apple flowers." \\ |
| | [Ma, W. H., et al. "Flowers of Fuji apple: Volatile components analysis." Chin. Agric. Sci. Bulletin 34(15), 60-65 (2018)] |
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| [Aaby, K., K. Haffner, and G. Skrede. "Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage." LWT-Food Science and Technology 35.3 (2002): 254-259] | [Aaby, K., K. Haffner, and G. Skrede. "Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage." LWT-Food Science and Technology 35.3 (2002): 254-259] |
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| Elstar and Cox-Orange apple extracts were screened for potent odorants by aroma extract dilution analysis (AEDA). \\ | [[https://nl.wikipedia.org/wiki/Elstar_(appel)|Elstar]] and [[https://en.wikipedia.org/wiki/Cox%27s_Orange_Pippin|Cox-Orange]] apple extracts were screened for potent odorants by aroma extract dilution analysis (AEDA). \\ |
| (E)-β-Damascenone, (E)-β-damascone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate, were identified in [[https://en.wikipedia.org/wiki/Elstar|Elstar]]. \\ | (E)-β-Damascenone, (E)-β-damascone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate, were identified in //Elstar//. \\ |
| (E)-β-Damascenone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, ethyl butanoate, ethyl 2-methylbutanoate, 1-octen-3-one, (E)-2-octenal, methional, (E)-2-nonenal, eugenol, and wine lactone in [[https://en.wikipedia.org/wiki/Cox%27s_Orange_Pippin|Cox Orange]]. \\ | (E)-β-Damascenone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, ethyl butanoate, ethyl 2-methylbutanoate, 1-octen-3-one, (E)-2-octenal, methional, (E)-2-nonenal, eugenol, and wine lactone in //Cox Orange//. \\ |
| The release of odorants by the cultivars was analysed by gas chromatography-olfactometry of headspace samples. Ethyl butanoate, ethyl 2-methylbutanoate showed the highest odour activities in the air above Elstar apples and ethyl butanoate, acetaldehyde, 2-methylbutanol and ethyl methylpropanoate in that of Cox Orange. Preparation of a homogenate changed the headspace composition of potent odorants. Hexyl acetate became the key odorant of Elstar and aldehydes hexanal and (Z)-3-hexenal those of Cox Orange. Quantification and calculation of odour activity values indicated (E)-β-damascenone, (Z)-3-hexenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate as the character impact odorants of the fruit flesh of the two cultivars. Elstar contained more (E)-β-damascenone, (Z)-2-nonenal, butyl acetate and hexyl acetate and Cox Orange more (Z)-3-hexenal than the other cultivar. The concentrations of 2-methylbutyl acetate were similar. \\ | The release of odorants by the cultivars was analysed by gas chromatography-olfactometry of headspace samples. Ethyl butanoate, ethyl 2-methylbutanoate showed the highest odour activities in the air above Elstar apples and ethyl butanoate, acetaldehyde, 2-methylbutanol and ethyl methylpropanoate in that of Cox Orange. Preparation of a homogenate changed the headspace composition of potent odorants. Hexyl acetate became the key odorant of Elstar and aldehydes hexanal and (Z)-3-hexenal those of Cox Orange. Quantification and calculation of odour activity values indicated (E)-β-damascenone, (Z)-3-hexenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate as the character impact odorants of the fruit flesh of the two cultivars. Elstar contained more (E)-β-damascenone, (Z)-2-nonenal, butyl acetate and hexyl acetate and Cox Orange more (Z)-3-hexenal than the other cultivar. The concentrations of 2-methylbutyl acetate were similar. \\ |
| [Character impact odorants of the apple cultivars Elstar and Cox Orange., Fuhrmann, E., Grosch, W., Food/Nahrung, Vol.46(3), 2002, 187-193] | [Character impact odorants of the apple cultivars Elstar and Cox Orange., Fuhrmann, E., Grosch, W., Food/Nahrung, Vol.46(3), 2002, 187-193] |
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| | "The aroma volatiles of the apricot distillate were characterized by a high concentration of alcohols and by a specific terpene profile that included linalool, ocimenol, α-terpineol, nerol, geraniol, cis and trans linalol oxide. γ-Decalactone, γ-dodecalactone, and ethyl cinnamate were also characteristic of the apricot distillate. The apple distillate exhibited a high concentration of esters and was characterized by the presence of farnesol, cis and trans α-farnesene, ethyl hexanoate, ethyl 9-decenoate, ethyl 3-methylbutanoate, guaiacol and (Z) 3-hexen-1-ol. In the case of apricot distillate, olfactometric analysis showed that volatile compounds, such as β-damascenone, ethyl 2-methylbutanoate, linalool, methyl anthranilate, ethyl cinnamate, γ-decalactone and γ-dodecalactone, which probably resulted from the original fruit, had a significant odor activity, while 2-phenylethanol was the main odor impact compound. The aroma profile of the apple distillate was mainly characterized by 2-phenylethanol, β-damascenone and ethyl 3- and ethyl 2-methylbutanoate." \\ |
| | [Genovese, Alessandro, et al. "Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates." Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti 16.2 (2004)] |
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| "Potent apple juice odorants, including 1-butanol, β-damascenone, dimethyl sulfide, ethyl butanoate, ethyl 2-methylbutanoate, hexanal, 1-hexanol, (E)-2-hexenal and 1-octen-3-one were quantified using stable isotope dilution assays in juice and in the aroma fractions thereof obtained by an industrial juice concentration process. Results showed a distinct loss of the major juice aroma component β-damascenone during juice concentration. High losses were also found for dimethyl sulfide and 1-octen-3-one." \\ | "Potent apple juice odorants, including 1-butanol, β-damascenone, dimethyl sulfide, ethyl butanoate, ethyl 2-methylbutanoate, hexanal, 1-hexanol, (E)-2-hexenal and 1-octen-3-one were quantified using stable isotope dilution assays in juice and in the aroma fractions thereof obtained by an industrial juice concentration process. Results showed a distinct loss of the major juice aroma component β-damascenone during juice concentration. High losses were also found for dimethyl sulfide and 1-octen-3-one." \\ |
