Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- persea_americana_mill [2025/10/27 11:36] – andreas
+++ persea_americana_mill [2025/10/27 11:38] (aktuell) – andreas
@@ Zeile 13: / Zeile 13: @@
 "Generally, avocado is served raw, though some cultivars, including the common 'Hass', can be cooked for a short time without becoming bitter. Caution should be used when cooking with untested cultivars; the flesh of some avocados may be rendered inedible by heat." [[https://en.wikipedia.org/wiki/Avocado|wikipedia]]
-Heating of avocado pulp induced a bitter off-flavor via synthesis of 1,2,4-trihydroxy-n-heptadeca-16-ene and 1-acetoxy-2,4-dihydroxy-n-heptadeca-16-ene. \\
+Heating of avocado pulp induced a bitter off-flavor via synthesis of 1,2,4-trihydroxy-n-heptadeca-16-ene and its acetylated product 1-acetoxy-2,4-dihydroxy-n-heptadeca-16-ene. \\
 [Compounds contributing to heat-induced bitter off-flavor in avocado., Ben‐Et, G., Dolev, A., Tatarsky, D., Journal of Food Science, 38(3), 1973, 546-547]
@@ Zeile 26: / Zeile 26: @@
 {{:persea_americana.jpg?600}} \\
-Curtis’s Botanical Magazine, vol.77 [ser.3, vol.7] t.4580 (1851) [W.H.Fitch] \\
+Curtis’s Botanical Magazine, vol.77 [ser.3, vol.7] t.4580 (1851) [W.H.Fitch] [[http://plantgenera.org/species.php?id_species=770243|plantgenera.org]]
-[[http://plantgenera.org/species.php?id_species=770243]]
 {{:dsc03647k.jpg}} \\
 Avocado tree, Madeira © Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]