| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| prunus_persica_l._batsch [2017/08/09 20:21] – andreas | prunus_persica_l._batsch [2022/05/29 12:21] (aktuell) – andreas |
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| Prunus persica (L.) Batsch forma compressa (syn.Prunus persica var. platycarpa) = flat peach, **Plattpfirsich** \\ | Prunus persica (L.) Batsch forma compressa (syn.Prunus persica var. platycarpa) = flat peach, **Plattpfirsich** \\ |
| Prunus persica (L.) Batsch var. nucipersica (syn. Prunus persica var. nectarina) = nectarine, **Nektarine** | Prunus persica (L.) Batsch var. nucipersica (syn. Prunus persica var. nectarina) = nectarine, **Nektarine** |
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| | Main components of the headspace of living peach were lower boiling esters like methyl octanoate (34.2%), Z-3-hexenyl acetate (9.7%), ethyl octanoate (7.4%), and ethyl acetate (6.2%); minor components were γ-decalactone (2.5%) and dimethyl disulfide (0.6%). Picked peaches showed the main components methyl octanoate (7.1%), ethyl octanoate (11.0%), δ-decalactone (10.6%), and γ-decalactone (39.2%). \\ |
| | [Mookherjee BD et al., „Fruits and Flowers: Live vs Dead - Which do we want?“, in: Nishimura, O. „Flavors and Fragrances, a world perspective.“ Proceedings of the 10th international congress of essential oils, fragrances and flavors, Washington, DC. Vol. 375. 1986, 415-424] |
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| "Peaches (Prunus persica L., Batsch; cv. Glohaven) and nectarines (P. persica L., Batsch, var. nucipersica; cv. Maria Laura) were picked weekly from 57 days after full bloom (DAFB) to complete ripening on the tree in order to study the changes in volatile composition during fruit growth and ripening. Volatile substances were sampled from sliced pulp by dynamic headspace and analyzed by capillary Gas Chromatography (cGC) and gas chromatography/mass spectrometry. Volatile composition varied greatly, both quantitatively and qualitatively over time and between cultivars. Aldehydes, alcohols and esters showed a decreasing trend during fruit growth, with the exception of acetoin and (Z)-3-hexenol which reached the highest amounts in mature fruits. Glohaven peaches produced great amounts of lactones, mainly γ- and δ-decalactone, and γ- and δ-dodecalactone. Maria Laura nectarines produced less volatiles but more of esters and terpenoids (linalool and terpinolene) than peaches. As a consequence, nectarine aroma was more floral and fruity." \\ | "Peaches (Prunus persica L., Batsch; cv. Glohaven) and nectarines (P. persica L., Batsch, var. nucipersica; cv. Maria Laura) were picked weekly from 57 days after full bloom (DAFB) to complete ripening on the tree in order to study the changes in volatile composition during fruit growth and ripening. Volatile substances were sampled from sliced pulp by dynamic headspace and analyzed by capillary Gas Chromatography (cGC) and gas chromatography/mass spectrometry. Volatile composition varied greatly, both quantitatively and qualitatively over time and between cultivars. Aldehydes, alcohols and esters showed a decreasing trend during fruit growth, with the exception of acetoin and (Z)-3-hexenol which reached the highest amounts in mature fruits. Glohaven peaches produced great amounts of lactones, mainly γ- and δ-decalactone, and γ- and δ-dodecalactone. Maria Laura nectarines produced less volatiles but more of esters and terpenoids (linalool and terpinolene) than peaches. As a consequence, nectarine aroma was more floral and fruity." \\ |
| [Volatile compound production during growth and ripening of peaches and nectarines., Visai, C., Vanoli, M., Scientia Horticulturae, Vol.70(1), 1997, 15-24] | [Volatile compound production during growth and ripening of peaches and nectarines., Visai, C., Vanoli, M., Scientia Horticulturae, Vol.70(1), 1997, 15-24] |
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| {{:gamma_decalactone.jpg| γ-decalactone}} γ-decalactone | | {{:damascenone.jpg|}} \\ (E)-β-damascenone | {{:gamma_decalactone.jpg| γ-decalactone}} \\ γ-decalactone | |
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| "Application of aroma extract dilution analysis (AEDA) on a flavor extract isolated from a freshly prepared, enzyme-inactivated peach juice using solvent extraction and high-vacuum distillation (extract I) revealed 24 odor-active regions in the gas chromatogram. Flavor dilution (FD) factors ranged from 4 to 512. The highest FD factors were determined for β-damascenone (cooked-apple-like) and γ-decalactone (peach-like). Cooking of peaches for 2 h in an apparatus equipped for simultaneous steam distillation/extraction (extract II) yielded an overall more intense aroma extract (extract II). By AEDA, 30 odorants were detected in the FD-factor region of 4−16384 and were subsequently identified. The results revealed that in extract II, besides the two above-mentioned aroma compounds, both had FD factors of 16 384; δ-decalactone, γ-dodecalactone additionally, and 6-dodeceno-γ-lactone contributed with very high FD factors (FD 8192) to the overall aroma. In general, the thermal treatment led to the formation of 15 new odorants which were not detected in I. Furthermore, the lactones and β-damascenone were significantly increased in II, thereby indicating their generation from precursors in the fresh juice." \\ | "Application of aroma extract dilution analysis (AEDA) on a flavor extract isolated from a freshly prepared, enzyme-inactivated peach juice using solvent extraction and high-vacuum distillation (extract I) revealed 24 odor-active regions in the gas chromatogram. Flavor dilution (FD) factors ranged from 4 to 512. The highest FD factors were determined for β-damascenone (cooked-apple-like) and γ-decalactone (peach-like). Cooking of peaches for 2 h in an apparatus equipped for simultaneous steam distillation/extraction (extract II) yielded an overall more intense aroma extract (extract II). By AEDA, 30 odorants were detected in the FD-factor region of 4−16384 and were subsequently identified. The results revealed that in extract II, besides the two above-mentioned aroma compounds, both had FD factors of 16 384; δ-decalactone, γ-dodecalactone additionally, and 6-dodeceno-γ-lactone contributed with very high FD factors (FD 8192) to the overall aroma. In general, the thermal treatment led to the formation of 15 new odorants which were not detected in I. Furthermore, the lactones and β-damascenone were significantly increased in II, thereby indicating their generation from precursors in the fresh juice." \\ |
| [“Flavor Intensity” Evaluation of Two Peach Fruit Accessions and Their Four Offspring at Unripe and Ripe Stages by HS-SPME-GC/MS., Bononi, M., Bassi, D., Tateo, F., Food and Public Health, 2(6), 2012, 301-308] [[http://article.sapub.org/10.5923.j.fph.20120206.16.html]] | [“Flavor Intensity” Evaluation of Two Peach Fruit Accessions and Their Four Offspring at Unripe and Ripe Stages by HS-SPME-GC/MS., Bononi, M., Bassi, D., Tateo, F., Food and Public Health, 2(6), 2012, 301-308] [[http://article.sapub.org/10.5923.j.fph.20120206.16.html]] |
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| | "Benzaldehyde is one of the most important molecules in the flavor industry. Presently, most of its industrial requirement is met through synthetic route. In this research, //leaf essential oil of Prunus persica (L.) Batsch.// extracted in different seasons was analyzed using GC-FID, GC-MS, and NMR (1H & 13C) techniques. The oil was characterised by higher amounts of benzaldehyde (63.1-98.3%). The yield of benzaldehyde was higher during rainy (0.45 g/100 g fresh leaves) and autumn (0.44 g/100 g fresh leaves) seasons. In conclusion, leaves of P. persica can be used as a natural source of benzaldehyde for flavor industry." \\ |
| | [Verma, Ram S., et al. "Natural Benzaldehyde from Prunus persica (L.) Batsch." International Journal of Food Properties just-accepted (2017)] |
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| {{:pfirsich.jpg}} \\ | {{:pfirsich.jpg}} \\ |
| [[http://plantgenera.org/species.php?id_species=1266152]] | [[http://plantgenera.org/species.php?id_species=1266152]] |
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| {{:prunus_persica_madeira.jpg?800}} \\ | {{:prunus_persica_madeira.jpg}} \\ |
| Peach tree, Madeira [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | Peach tree, Madeira [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
