| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| punica_granatum_l [2021/09/14 14:07] – andreas | punica_granatum_l [2023/11/05 10:00] (aktuell) – andreas |
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| "A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans-2-hexenal, 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg−1. Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α-pinene, β-pinene, β-myrcene, limonene and γ-terpinene. The presence of aldehydes such as hexanol, hexanal and cis-3-hexenol was correlated with poor overall consumer liking." \\ | "A total of 18 compounds were found in pomegranate aroma profiles, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons. The most abundant compound were trans-2-hexenal, 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 1.7 to 10.9 g kg−1. Overall consumer liking of pomegranate juices was associated with the presence of monoterpenes such as α-pinene, β-pinene, β-myrcene, limonene and γ-terpinene. The presence of aldehydes such as hexanol, hexanal and cis-3-hexenol was correlated with poor overall consumer liking." \\ |
| [Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)., Calín‐Sánchez, Á., Martínez, J.J., Vázquez‐Araújo, L., Burló, F., Melgarejo, P., Carbonell‐Barrachina, Á.A., Journal of the Science of Food and Agriculture, Vol.91(3), 2011, 586-592] | [Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)., Calín‐Sánchez, Á., Martínez, J.J., Vázquez‐Araújo, L., Burló, F., Melgarejo, P., Carbonell‐Barrachina, Á.A., Journal of the Science of Food and Agriculture, Vol.91(3), 2011, 586-592] |
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| | In HS-SPME and SAFE aroma extracts, 12 volatiles were found to possess aroma activity: Ethyl-2-methyl-butanoate (fruity, apple), hexanal (pine, herbal), myrcene (woody, musty), cis-3-hexenal |
| | (green), β-pinene (green), limonene (fruity, musty), cis-2-heptenal (soapy, mushroom), cis-3-hexenol (earthy, grassy), 2-ethylhexanol (floral), β-caryophyllene (fruity, musty), 2(5H)-furanone (sweet, fruity) and β-sesquiphellandrene (terpene, almond). \\ |
| | [Mayuoni-kirshinbaum, Lina, et al. "Identification of aroma-active compounds in ‘wonderful’pomegranate fruit using solvent-assisted flavour evaporation and headspace solid-phase micro-extraction methods." European Food Research and Technology 235.2 (2012): 277-283] |
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| "Gas chromatography–mass spectroscopy (GC-MS) analysis revealed the presence of 3-octen-1-yl acetate, trans-3-hexen-1-ol, hexanol and 2-methyl pentanol only in the high vacuum distillate. Ether extract was dominated by 2-heptanol, 2-nonanol and 3-methyl-2-butanol. Based on olfactometric analysis of the HVD isolate, 3-octen-1-yl acetate was identified as the key odorant of pomegranate. Chemical synthesis of this compound, further confirmed its structure. Among the bound aroma compounds, 2-phenylethanol (40%), alpha-terpineol (4.53%) and 2-heptanol (6.35%) were identified as the major compounds existing as glycoconjugates." \\ | "Gas chromatography–mass spectroscopy (GC-MS) analysis revealed the presence of 3-octen-1-yl acetate, trans-3-hexen-1-ol, hexanol and 2-methyl pentanol only in the high vacuum distillate. Ether extract was dominated by 2-heptanol, 2-nonanol and 3-methyl-2-butanol. Based on olfactometric analysis of the HVD isolate, 3-octen-1-yl acetate was identified as the key odorant of pomegranate. Chemical synthesis of this compound, further confirmed its structure. Among the bound aroma compounds, 2-phenylethanol (40%), alpha-terpineol (4.53%) and 2-heptanol (6.35%) were identified as the major compounds existing as glycoconjugates." \\ |
| [Tripathi, Jyoti, et al. "Analysis of free and bound aroma compounds of pomegranate (Punica granatum L.)." LWT-Food Science and Technology 59.1 (2014): 461-466] | [Tripathi, Jyoti, et al. "Analysis of free and bound aroma compounds of pomegranate (Punica granatum L.)." LWT-Food Science and Technology 59.1 (2014): 461-466] |
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| | The GC-O-identified eleven aroma-active compounds which could characterize the overall aroma profiles of Dahongtian pomegranate juice were β-pinene, myrcene, limonene, hexanol, cis-3-hexenol, 1-octen-3-ol, heptanol, linalool, hexanal, nonanal, and naphthalene. "In particular, the models, lacking all terpenes, β-myrcene, all alcohols, (Z)-3-hexen-1-ol, linalool, and 1-hexanol, showed noticeable difference (P < 0.001 or P < 0.01). These findings suggest that these compounds are of great importance for the overall aroma..." \\ |
| | [Lu, Cong, et al. "Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests." Food Science and Human Wellness 12.1 (2023): 151-160] |
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