Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- punica_granatum_l [2022/07/27 07:05] – andreas
+++ punica_granatum_l [2023/11/05 10:00] (aktuell) – andreas
@@ Zeile 21: / Zeile 21: @@
 [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]
-In HS-SPME and SAFE aroma extracts, 12 volatiles were found to possess aroma activity: Ethyl-2-methyl-butanoate (fruity, apple), hexanal (pine, herbal), β-myrecene (woody, musty), cis-3-hexenal
+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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 [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]
+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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