| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| prunus_armeniaca_l [2022/09/08 14:39] – andreas | prunus_armeniaca_l [2025/09/05 12:33] (aktuell) – andreas |
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| The lactones of apricot like γ-hexalactone (10-245 ppb), γ-decalactone (300-610 ppb), γ-dodecalactone (40-75 ppb), δ-decalactone (85-115 ppb), are preferentially (R)-configured (80-98% ee) with the exception of (Z)-7-decen-5-olide (jasminlactone; 50-160 ppb; S 94-95%ee). \\ | The lactones of apricot like γ-hexalactone (10-245 ppb), γ-decalactone (300-610 ppb), γ-dodecalactone (40-75 ppb), δ-decalactone (85-115 ppb), are preferentially (R)-configured (80-98% ee) with the exception of (Z)-7-decen-5-olide (jasminlactone; 50-160 ppb; S 94-95%ee). \\ |
| [Engel, K. H., W. Albrecht, and R. Tressl. „Chirality and aroma compounds: Bioformation and evaluation.“ Aroma perception formation evaluation. Proceedings of the 4th Wartburg Aroma Symposium. 1994, 230-246] | [Engel, K. H., W. Albrecht, and R. Tressl. „Chirality and aroma compounds: Bioformation and evaluation.“ Aroma perception formation evaluation. Proceedings of the 4th Wartburg Aroma Symposium. 1994, 230-246] |
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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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| "Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS-SPME-GC-O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties." \\ | "Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS-SPME-GC-O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties." \\ |
