Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- petroselinum_crispum_mill._fuss [2019/10/08 19:01] – andreas
+++ petroselinum_crispum_mill._fuss [2020/08/16 11:08] (aktuell) – andreas
@@ Zeile 19: / Zeile 19: @@
 [Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp. crispum) by Odour–activity values., Masanetz, C., Grosch, W., Flavour and fragrance journal, 13(2), 1998, 115-124]
-|{{:p_mentha138trien.jpg|}} \\ p-mentha-1,3,8-triene | {{:myrapi.jpg|}} \\ apiole (R=OCH3) \\ myristicin (R=H) |
+|{{:p_mentha138trien.jpg|}} \\ p-mentha-1,3,8-triene | {{:myrapi.jpg|}} \\ apiole (R=OCH3) \\ myristicin (R=H) |{{:z3hexenal.jpg|}} \\ (Z)-3-hexenal |{{:z6decenal.jpg|}} \\ (Z)-6-decenal |
+-Methyl-2,4-nonanedione (which smells like straw) was mainly responsible for the hay-like off-flavour of parsley during drying and storage. "Two furanoid fatty acids, known to be precursors of 3-methyl-2,4-nonanedione, were detected in dry parsley. The decrease in the intensities of the parsley-like, metallic and green notes in the odour profile during storage of dry parsley was due to losses of p-mentha-1,3,8-triene, myrcene and (Z)-6-decenal. Sulphurous cabbage-like and malty notes were caused by dimethyl sulphide, methylpropanal as well as 2- and 3-methylbutanal." \\
+[Masanetz, C., and W. Grosch. "Hay-like off-flavour of dry parsley." Zeitschrift für Lebensmitteluntersuchung und-Forschung A 206.2 (1998): 114-120]
 "The major components of the essential oils of the leaves of the plain leaf type harvested at both growth