Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| punica_granatum_l [2022/07/27 07:06] – andreas | punica_granatum_l [2023/11/05 10:00] (aktuell) – andreas |
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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] | [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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