| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| prunus_persica_l._batsch [2017/08/29 10:52] – 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." \\ |
| [“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 |
