| Nächste Überarbeitung | Vorhergehende Überarbeitung |
| prunus_dulcis_mill._d._a._webb [2015/01/07 09:21] – angelegt andreas | prunus_dulcis_mill._d._a._webb [2023/10/12 08:06] (aktuell) – andreas |
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| [On the origin of almond., Ladizinsky, G., Genetic Resources and Crop Evolution, vol.46(2), 1999, 143-147] | [On the origin of almond., Ladizinsky, G., Genetic Resources and Crop Evolution, vol.46(2), 1999, 143-147] |
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| "Bitter flavour of the almond kernel is due to the cyanoglucoside amygdalin and has been the first characteristic considered in breeding programmes. In such programmes, the seedlings from sweet-kernelled parents were used to study the transmission of bitterness, which was shown to be a monogenic characteristic, the sweet flavour being dominant. The aim of this work was to investigate more deeply the inheritance of bitterness in almond, by studying for 2 consecutive years the bitter flavour in 169 seedlings of 9 families (obtained exclusively for this purpose), one or both parents being bitter-kernelled. With the exception of the presence of slightly bitter seedlings, the results support the hypothesis of monogenic inheritance of this trait, the bitter flavour being recessive, although other factors could have a slight influence on the expression of this characteristic. Heterozygous individuals showed sweet, slightly bitter or year-changeable (sweet-slightly bitter) phenotypes. Our results demonstrated the possibility of using as parents bitter-kernelled individuals with some outstanding characteristic desirable for transmission to the progeny, always in combination with a homozygous sweet progenitor." \\ | "Bitter flavour of the almond kernel is due to the cyanoglucoside [[http://en.wikipedia.org/wiki/Amygdalin|amygdalin]] and has been the first characteristic considered in breeding programmes. In such programmes, the seedlings from sweet-kernelled parents were used to study the transmission of bitterness, which was shown to be a monogenic characteristic, the sweet flavour being dominant. The aim of this work was to investigate more deeply the inheritance of bitterness in almond, by studying for 2 consecutive years the bitter flavour in 169 seedlings of 9 families (obtained exclusively for this purpose), one or both parents being bitter-kernelled. With the exception of the presence of slightly bitter seedlings, the results support the hypothesis of monogenic inheritance of this trait, the bitter flavour being recessive, although other factors could have a slight influence on the expression of this characteristic. Heterozygous individuals showed sweet, slightly bitter or year-changeable (sweet-slightly bitter) phenotypes. Our results demonstrated the possibility of using as parents bitter-kernelled individuals with some outstanding characteristic desirable for transmission to the progeny, always in combination with a homozygous sweet progenitor." \\ |
| [Use of recessive homozygous genotypes to assess genetic control of kernel bitterness in almond., Dicenta, F., Ortega, E., Martínez-Gómez, P., Euphytica, Vol.153(1-2), 2007, 221-225] | [Use of recessive homozygous genotypes to assess genetic control of kernel bitterness in almond., Dicenta, F., Ortega, E., Martínez-Gómez, P., Euphytica, Vol.153(1-2), 2007, 221-225] |
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| [A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels., Franks, T.K., Yadollahi, A., Wirthensohn, M.G., Guerin, J.R., Kaiser, B.N., Sedgley, M., Ford, C.M., Functional plant biology, Vol.35(3), 2008, 236-246] | [A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels., Franks, T.K., Yadollahi, A., Wirthensohn, M.G., Guerin, J.R., Kaiser, B.N., Sedgley, M., Ford, C.M., Functional plant biology, Vol.35(3), 2008, 236-246] |
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| {{http://upload.wikimedia.org/wikipedia/commons/8/89/Prunus_dulcis_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-250.jpg}} | ---- |
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| | The main volatile compound identified in oil extracts from simultaneous distillation solvent extraction of Almond oil was benzaldehyde, minor components were hexanal, nonanal, and (E,E)-2,4-decadienal. \\ |
| | [Caja, M. M., Del Castillo, M. R., Alvarez, R. M., Herraiz, M., & Blanch, G. P. (2000). Analysis of volatile compounds in edible oils using simultaneous distillation-solvent extraction and direct coupling of liquid chromatography with gas chromatography. European Food Research and Technology, 211(1), 45-51.] in Tree Nuts: Composition, Phytochemicals, and Health Effects, 111 |
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| | {{:benzaldehyde.jpg|benzaldehyde}} benzaldehyde |
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| | "A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting (p < 0.05). Benzaldehyde decreased from 2934.6 ± 272.5 ng/g (raw almonds) to 315.8 ± 70.0 ng/g (averaged across the roasting treatments evaluated i.e. 28, 33 and 38 min at 138 °C) after roasting. Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds. The concentration of most alcohols increased in the roasted samples with the exception of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethyl alcohol, which decreased 68%, 80%, and 86%, respectively." \\ |
| | [HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (//Prunus dulcis//)., Xiao, L., Lee, J., Zhang, G., Ebeler, S.E., Wickramasinghe, N., Seiber, J., Mitchell, A.E., Food chemistry, Vol.151, 2014, 31-39] |
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| | "Results of AEDA indicated that 1-octen-3-one and acetic acid were important aroma compounds in raw almonds. Those predominant in dry roasted almonds were methional, 2- and 3-methylbutanal, 2-acetyl-1-pyrroline and 2,3-pentanedione; whereas, in oil roasted almonds 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2,3-pentanedione, methional and 2-acetyl-1-pyrroline were the predominant aroma compounds. Overall, oil roasted almonds contained a greater number and higher abundance of aroma compounds than either raw or dry roasted almonds." \\ |
| | [Erten, Edibe S., and Keith R. Cadwallader. "Identification of predominant aroma components of raw, dry roasted and oil roasted almonds." Food chemistry 217 (2017): 244-253] |
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| | {{prunus_dulcis.jpg?600}} \\ |
| | Prunus dulcis as Prunus amygdalus \\ |
| | Kohl, F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.98 (1891-1895) \\ |
| | [[http://plantillustrations.org/species.php?id_species=1265448]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT3527.JPG}} \\ |
| | Prunus dulcis \\ © Rolf Marschner (2006), |
| | [[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1280| www.botanische-spaziergaenge.at]] |
