prunus_persica_l._batsch
Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |||
| prunus_persica_l._batsch [2022/05/29 12:18] – andreas | prunus_persica_l._batsch [2022/05/29 12:21] (aktuell) – andreas | ||
|---|---|---|---|
| Zeile 10: | Zeile 10: | ||
| - | 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 methyl octanoate (7.1%), ethyl octanoate (11.0%), δ-decalactone (10.6%), and γ-decalactone (39.2%). \\ | + | 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 |
| [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] | [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] | ||
prunus_persica_l._batsch.1653826687.txt.gz · Zuletzt geändert: 2022/05/29 12:18 von andreas