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--- prunus_spinosa_l [2016/04/04 15:28] – andreas
+++ prunus_spinosa_l [2024/03/22 10:40] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
 Prunus spinosa L. - Rosaceae - blackthorn, sloe, sloeberry, **Schlehe**, Schwarzdorn
-Deciduous shrub, up to 3m high, native to Europe, West Asia, North Africa; branches reddish brown, spiny; leaves 2-5cm long, ovate to oblong, crenate, abaxially yellowish green and pubescent, adaxially dark green and sparsely appressed pubescent; flowers white, solitary, appearing before the leaves, petals 6mm long; fruits globose, deep blue to nearly black, glaucous. \\
+Deciduous shrub, up to 3m high, native to Europe, West Asia, North Africa; branches reddish brown, spiny; leaves 2-5cm long, ovate to oblong, crenate, abaxially yellowish green and pubescent, adaxially dark green and sparsely appressed pubescent; flowers fragrant, white, solitary, appearing before the leaves, petals 6mm long; fruits globose, deep blue to nearly black, glaucous. \\
 "This species is cultivated for its edible fruit and as grafting stock for other species of Prunoideae." \\
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011162]]
+| {{:2-aminobenzaldehyde.jpg| 2-aminobenzaldehyde}} \\ 2-aminobenzaldehyde |{{2aminoacetophenone.png| 2-aminoacetophenone}} \\ 2-aminoacetophenone |
+"The combination of 2-aminobenzaldehyde and 2-aminoacetophenone, sometimes accompanied by methyl anthranilate, can be regarded as a scent concept important to nature and frequently found in nature, e.g. In Prunus species." The headspace of Prunus spinosa flower contained 2-aminobenzaldehyde (0.4%; orange-flower like) and 2-aminoacetophenone (0.1%; grape, sweet green; high impact - odor threshold in the picogram range). [R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 21, 34]
+----
 The ripe fruits are usually harvested after the first frost on the bush. By natural or artificial freezing, a big part of the astringent tannins of the fruit is enzymatically degraded. In this case, the tannin content of the juice decreases from about 1% to less than 0.5%. Complete degradation of tannins is not intended because of their significant contribute to flavor. \\
@@ Zeile 19: / Zeile 25: @@
 [[http://www.chiriotti.it/pdf/ijfs/IJFS213.pdf#page=86]]
-"P.spinosa fruits are sometimes eaten raw, and commonly prepared in jams or macerated with sugar, honey and brandy to obtain a digestive and laxative liqueur... P.spinosa fruits presented the highest concentration in phenolic acids (29.78 mg/100 g dw), being 3-O-caffeoylquinic acid the most abundant one, and flavone/ols (57.48 mg/100 g), among which quercetin-3-O-rutinoside (15.63 mg/100g) was the major compound." \\
+"P.spinosa fruits are... commonly prepared in jams or macerated with sugar, honey and brandy to obtain a digestive and laxative liqueur... P.spinosa fruits presented the highest concentration in phenolic acids (29.78 mg/100 g dw), being 3-O-caffeoylquinic acid the most abundant one, and flavone/ols (57.48 mg/100 g), among which quercetin-3-O-rutinoside (15.63 mg/100g) was the major compound." \\
 [Guimarães, R., Barros, L., Dueñas, M., Carvalho, A. M., Queiroz, M. J. R., Santos-Buelga, C., & Ferreira, I. C. (2013). Phenolic profile of Arbutus unedo L. and Prunus spinosa L. wild fruits.]
@@ Zeile 25: / Zeile 31: @@
 Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.394 (1885) \\
 [[http://plantgenera.org/species.php?id_species=1266519]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Konica_4/PICT3436.JPG}} \\
+Prunus spinosa © Rolf Marschner (2007) [[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1286| www.botanische-spaziergaenge.at]]