Unterschiede

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--- petroselinum_crispum_mill._fuss [2020/08/14 21:41] – andreas
+++ petroselinum_crispum_mill._fuss [2025/10/26 15:57] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Petroselinum crispum (Mill.) Fuss - syn.Petroselinum sativum Hoffm.; Apium petroselinum L.; Apium vulgare Lam.; Apium hortense E.H.L.Krause - Apiaceae\\
+Petroselinum crispum (Mill.) Fuss - syn.Petroselinum sativum Hoffm.; Apium petroselinum L.; Apium vulgare Lam.; Apium hortense E.H.L.Krause - Apiaceae - (garden) parsley, **Petersilie**
-(garden) parsley, **Petersilie**
 Annual or biennial herb, up to 70cm tall, native to the Mediterranean region, naturalized in Europe, widely cultivated;
-"In cultivation, parsley is subdivided into several cultivar groups, depending on the form of the plant, which is related to its end use. Often these are treated as botanical varieties, but they are cultivated selections, not of natural botanical origin." [[http://en.wikipedia.org/wiki/Parsley]]
+"In cultivation, parsley is subdivided into several cultivar groups, depending on the form of the plant, which is related to its end use. Often these are treated as botanical varieties, but they are cultivated selections, not of natural botanical origin." [[http://en.wikipedia.org/wiki/Parsley|wikipedia]]
 Petroselinum crispum var. neapolitanum - Italian parsley, flat leaf parsley, Neapolitanische Petersilie, Glatte Petersilie \\
@@ Zeile 19: / Zeile 18: @@
 [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." \\
@@ Zeile 39: / Zeile 38: @@
 Masclef,A., Atlas des plantes de France, vol.2, t.137 (1890) \\
 [[http://plantgenera.org/species.php?id_species=772457]]
+{{:petroselinum_cris.jpg?600|}}\\
+Petroselinum crispum, Kursk, Russia (2025) © mikami-kun [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=78465|inaturalist.org]]