| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| rubus_fruticosus_agg._l [2022/07/08 15:09] – andreas | rubus_fruticosus_agg._l [2022/07/08 18:11] (aktuell) – andreas |
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| [Klesk, Keith. "Aroma comparison of 'Marion'(Rubus sp. L.) and 'Thornless Evergreen'(R. laciniatus L.) blackberries." (2003)] \\ | [Klesk, Keith. "Aroma comparison of 'Marion'(Rubus sp. L.) and 'Thornless Evergreen'(R. laciniatus L.) blackberries." (2003)] \\ |
| [[https://ir.library.oregonstate.edu/downloads/w37639265]] | [[https://ir.library.oregonstate.edu/downloads/w37639265]] |
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| | "Cultivar Marion and Evergreen blackberry aromas were analyzed by aroma extract dilution analysis. Sixty-three aromas were identified (some tentatively) by mass spectrometry and gas chromatography−retention time; 48 were common to both cultivars, and 27 have not been previously reported in blackberry fruit. A comparison of cultivars shows that both have comparable compound types and numbers but with widely differing aroma impacts, as measured by flavor dilution (FD) factors. Ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, hexanal, furanones (2,5-dimethyl-4-hydroxy-3-(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3-(2H)-furanone, 4-hydroxy-5-methyl-3-(2H)-furanone, 4,5-dimethyl-3-hydroxy-2-(5H)-furanone, and 5-ethyl-3-hydroxy-4-methyl-2-(5H)-furanone), and sulfur compounds (thiophene, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 2-methylthiophene, and methional) were prominent in Evergreen (FD 512−2048). Except for ethyl 2-methylpropanoate, these same compounds were also prominent in Marion, but the FD factors varied significantly (FD 8−256) from Evergreen. The aroma profile of blackberry is complex, as no single volatile was unanimously described as characteristically blackberry." \\ |
| | [Klesk, Keith, and Michael Qian. "Aroma extract dilution analysis of cv. Marion (Rubus spp. hyb) and cv. Evergreen (R. laciniatus L.) blackberries." Journal of agricultural and food chemistry 51.11 (2003): 3436-3441] |
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| "The aroma constituents of thornless ‘Black Diamond’ blackberry were isolated by dichloromethane liquid-liquid extraction followed by solvent-assisted flavor evaporation. The results indicated the most potentially important odor-active compounds in ‘Black Diamond’ was ethyl butanoate, ethyl hexanoate, 1-octen-3-one, 2-heptanol, cis-3-hexenol, nonanal, trans-2-hexenol, methional, linalool, ethyl 3-hydroxyhexanoate, α-ionone, β-ionone, furaneol, and 5-isoprenyl-2-dimethyl-divinyltetrahydrofuran." \\ | "The aroma constituents of thornless ‘Black Diamond’ blackberry were isolated by dichloromethane liquid-liquid extraction followed by solvent-assisted flavor evaporation. The results indicated the most potentially important odor-active compounds in ‘Black Diamond’ was ethyl butanoate, ethyl hexanoate, 1-octen-3-one, 2-heptanol, cis-3-hexenol, nonanal, trans-2-hexenol, methional, linalool, ethyl 3-hydroxyhexanoate, α-ionone, β-ionone, furaneol, and 5-isoprenyl-2-dimethyl-divinyltetrahydrofuran." \\ |
