Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- pyrus_pyrifolia_burm._nak [2014/12/06 17:15] – andreas
+++ pyrus_pyrifolia_burm._nak [2025/10/22 08:00] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
 Pyrus pyrifolia (Burm.) Nak. - syn.Pyrus serotina Rehder - Rosaceae \\
-nashi, China pear, Asian pear, **Nashi-Bine**, China-Birne
+沙梨 sha li (chin.), ナシ (梨) nashi (jap.), nashi pear, China pear, Asian pear, **Nashi-Birne**, China-Birne
-"Along with cultivars of P. × bretschneideri and P. ussuriensis, the fruit is also called the nashi pear." \\
+Tree, up to 15m high, native to China, Laos and Vietnam, cultivated elsewhere; flowers white; fruit subglobose, brownish with pale dots, 3.5-5.5 cm in diam. [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011195]]
-[[http://en.wikipedia.org/wiki/Pyrus_pyrifolia]]
+"Along with cultivars of P. × bretschneideri and P. ussuriensis, the fruit is also called the nashi pear."
+[[http://en.wikipedia.org/wiki/Pyrus_pyrifolia|Wikipedia]]
+Dynamic headspace sampling of vacuum steam distillated extracts of intact and blended Asian pear fruits showed ethyl propanoate, ethyl butanoate, ethyl hexanoate, butyl acetate, ethyl 2-methylbutanoate, hexyl acetate, ethyl octanoate, ethyl (Z)-4-decenoate, and ethyl (E,Z)-2,4-decadienoate as the main components. Calculated OAV  indicated that most important contributors to Asian pear aroma are (OAV): ethyl 2-methylbutanoate (37000), ethyl hexanoate (9427), ethyl butanoate (4756), ethyl 2-methylpropanoate (760), hexyl acetate (492), ethyl heptanoate (39), hexanal (37), ethyl pentanoate (27), ethyl propanoate (26), 3-methylbutylacetate (13), butyl acetate (13), (E)-2-hexenal (7), ethyl octanoate (6), ethyl (E,Z)-2,4-decadienoate (6), and octyl acetate (3).
+| {{:et2mebutanoat.jpg|}} \\ ethyl 2-methylbutanoate \\ //(apple-peel like)// | {{:ethyl24decadienoateez.jpg|ethyl-(2E,4Z)-decadienoate}} \\ ethyl-(2E,4Z)-decadienoate \\ //(pear green)// |
+"Due to its particularly low odor threshold of 0.006 ppb, ethyl 2-methylbutanoate appears to be an important contributor to pear aroma... Analysis of fresh pear extract obtained by vacuum SDE revealed that ethyl 2-methyl-butanoate occurred in exclusively the S(+) configuration. Earlier studies had shown that this important ester is also present in exclusively the S(+) configuration in pineapple (Takeoka et al., 1990) and predominantly in the S(+) configuration in Granny Smith apples (Mosandl et al., 1991)." \\
+[Volatile constituents of Asian pear (Pyrus serotina)., Takeoka, G. R., Buttery, R. G., Flath, R. A., Journal of Agricultural and Food Chemistry, Vol.40(10), 1992, 1925-1929]
+"P.pyrifolia cultivars had the lowest number of volatile compounds, for example, ‘Hongxiangsu’ contained
+seven volatiles and ‘Zaobaimi’ contained eight." Volatile compounds and their concentrations (Zaobaimi; μg/kg) were hexanol (1.5), hexanal (35.8), (2E)-hexenal (2.3), nonanal (0.3), ethyl hexanoate (0.6), butyl acetate (0.3), acetic acid (2.0), and 2-octanone (0.3). \\
+[Li, Guopeng, et al. "Characterization of aromatic volatile constituents in 11 Asian pear cultivars belonging to different species." Afr. J. Agric. Res 7 (2012): 4761-4770]
+{{:pyrus_pyri.jpg}} \\
+Pyrus pyrifolia, Berlin, Germany (2025) © Christiane Lange [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=122783|inaturalist.org]]
-"The volatile constituents of Asian pear were isolated using vacuum steam distillation-extraction (vacuumSDE)
-and dynamic headspace sampling of intact and blended fruit. The samples were analyzed by high-resolution gas
-chromatographyand combined gas chromatography/mass spectrometry (GC/MS)... Odor unit values calculated from concentration and odor threshold data indicate that the following compounds are important contributors to pear aroma: ethyl 2-methylbutanoate, ethyl hexanoate, ethyl butanoate, ethyl 2-methylpropanoate, hexyl acetate, ethyl heptanoate, hexanal, ethyl pentanoate, and ethyl propanoate... \\
-Due to its particularly low odor threshold of 0.006 ppb, ethyl 2-methylbutanoate appears to be an important contributor to pear aroma... Analysis of fresh pear extract obtained by vacuum SDE revealed that ethyl 2-methyl-butanoate occurred in exclusively the S(+) configuration. Earlier studies had shown that this important ester is also present in exclusively the S(+) configuration in pineapple (Takeoka et al., 1990) and predominantly in the S(+) configuration in Granny Smith apples (Mosandl et al., 1991)." \\
-[ Volatile constituents of Asian pear (Pyrus serotina)., Takeoka, G. R., Buttery, R. G., Flath, R. A., Journal of Agricultural and Food Chemistry, Vol.40(10), 1992, 1925-1929]