| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| prunus_persica_l._batsch [2021/11/29 16:50] – 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." \\ |
