Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- passiflora_edulis [2021/03/07 09:42] – andreas
+++ passiflora_edulis [2021/03/11 09:36] (aktuell) – andreas
@@ Zeile 14: / Zeile 14: @@
 [Winter, Max, et al. "(Z)‐4,7‐Octadiensäure‐äthylester und (Z)‐Buttersäure‐3,5‐hexadienylester, zwei neue Aromastoffe der roten Passionsfrucht." Helvetica Chimica Acta 62.1 (1979): 135-139]
-The headspace of the juice from the hybrid passion fruit (purple skinned, smaller than the yellow one) showed by far a higher ester content then the yellow and the red one. Main components of the headspace were esters (more than 30 different found) like ethyl butanoate, hexyl butanoate, hexyl butanoate, and hexyl hexanoate. Minor components were e.g. hexanol, benzaldehyde, ethyl 4,7‐octadienoate, ocimene, edulan I, and β-ionone. \\
+The headspace of the juice from the hybrid passion fruit (purple skinned, smaller than the yellow one) showed by far higher ester content then the yellow and the red one. Main components of the headspace were esters (more than 30 different found) like ethyl butanoate, ethyl hexanoate, hexyl butanoate, and hexyl hexanoate. Minor components were e.g. hexanol, benzaldehyde, ethyl 4,7‐octadienoate, ocimene, edulan I, and β-ionone. \\
 [Chen, Chu Chin, et al. „Headspace components of passion fruit juice.“ Journal of Agricultural and Food Chemistry 30.6 (1982): 1211-1215]