Unterschiede

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--- punica_granatum_l [2025/10/22 08:44] – andreas
+++ punica_granatum_l [2025/10/23 09:19] (aktuell) – andreas
@@ Zeile 4: / Zeile 4: @@
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200014674]]
-"The entire seed is consumed raw, though the watery, tasty sarcotesta is the desired part. The taste differs depending on the variety or cultivar of pomegranate and its ripeness... Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the juice." [[http://en.wikipedia.org/wiki/Pomegranate|wikipedia]]
+"The entire seed is consumed raw, though the watery, tasty sarcotesta is the desired part. The taste differs depending on the variety or cultivar of pomegranate and its ripeness... Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the juice."
+[[http://en.wikipedia.org/wiki/Pomegranate|wikipedia]]
 "One of the most important quality characteristics of the pomegranate is the red pigmentation of its seeds and juice. This red color depends on anthocyanin concentration and on the chemical structure of the individual anthocyanin. Delphinidin derivatives are responsible for blue and violet hues, while pelargonidin is related to red–orange colors. Previous studies have shown that six anthocyanins are found in the juice of pomegranates, namely delphinidin 3-glucoside and 3,5-diglucoside, cyanidin 3-glucoside and 3,5-diglucoside, and pelargonidin 3-glucoside and 3,5-diglucoside. The peel contains only the pelargonidin and cyanidin derivatives, and no delphinidin is detected... The highest anthocyanin content was that observed for clone VA1, (close to 160 mg anthocyanin per liter of juice), followed by those of the two Mollar clones (MA2, ME16), which contained more than 100 mg/l." \\
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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." \\
 [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]
+| {{:et2mebutanoat.jpg|}} \\ ethyl 2-methylbutyrate | {{:beta_pinene.jpg| β-pinene }} \\ β-pinene | {{:z3hexenal.jpg|}} \\ (Z)-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). \\
+"According to our GC–O analysis, the most prominent aroma-active compounds in ‘Wonderful’ pomegranates,
+which were detected by at least five out of seven different panellists, were ethyl 2-methylbutanoate (fruity, apple), β-pinene (pine, herbal), cis-3-hexenal (green), cis-2-heptenal (soapy, mushroom) and β-caryophyllene (fruity, musty)." \\
 [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]