| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| rubus_idaeus_l [2016/08/04 21:55] – andreas | rubus_idaeus_l [2017/11/11 12:25] (aktuell) – andreas |
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| "Volatile components of fresh wild raspberries were studied by combined gas chromatographymass spectrometry. A total of 75 components were identified, corresponding to about 64 ppm of raspberry oil in the press juice. More than 40 compounds not reported previously as raspberry volatiles were detected. These included 5-methyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-methoxy-3(2H)furanone, and 11 terpenes. Two of the identified esters, ethyl 5-hydroxyoctanoate and ethyl 5-hydroxydecanoate, have not previously been identified in natural products. These esters are very unstable, forming the corresponding δ-lactones during processing of the berries." \\ | "Volatile components of fresh wild raspberries were studied by combined gas chromatographymass spectrometry. A total of 75 components were identified, corresponding to about 64 ppm of raspberry oil in the press juice. More than 40 compounds not reported previously as raspberry volatiles were detected. These included 5-methyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-methoxy-3(2H)furanone, and 11 terpenes. Two of the identified esters, ethyl 5-hydroxyoctanoate and ethyl 5-hydroxydecanoate, have not previously been identified in natural products. These esters are very unstable, forming the corresponding δ-lactones during processing of the berries." \\ |
| [The aroma of finnish wild raspberries, //Rubus idaeus//, L., Honkanen, E., Pyysalo, T., Hirvi, T., Zeitschrift für Lebensmittel-Untersuchung und Forschung, 171(3), 1980, 180-182] | [The aroma of finnish wild raspberries, //Rubus idaeus//, L., Honkanen, E., Pyysalo, T., Hirvi, T., Zeitschrift für Lebensmittel-Untersuchung und Forschung, 171(3), 1980, 180-182] |
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| | Concentrations of the most important aroma compounds (highest OAV) found in raspberries were (mg/kg): Raspberry ketone (1.09-4.20), α-ionone (0.72-1.81), β-ionone (0.55-2.32), geraniol (0.30-1.93), and linalool (0.01-0.92). \\ |
| | [Larsen, Mette, and Leif Poll. "Odour thresholds of some important aroma compounds in raspberries." Zeitschrift für Lebensmitteluntersuchung und-Forschung A 191.2 (1990): 129-131] |
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| "The content of aroma compounds in 10 different raspberry varieties was examined and compared with sensory evaluation of jam made of these varieties. [[http://en.wikipedia.org/wiki/Raspberry_ketone|Raspberry ketone]] (4-(4-hydroxyphenyl)-butane-2-one) and α- and β-ionone were found to be the most important aroma compounds for all the varieties while linalool and geraniol were found in considerable levels in some varieties. The pure raspberry aroma was found to depend on a relatively high content of the raspberry ketone. If other compounds were present in relatively high amounts the sensory impression was flowery or like synthetic raspberry flavour. In some varieties the level of oxidation products as acetoin and hexanoic acid was high. These compounds have very high odour threshold values but at the sensory evaluation it was shown that they may suppress the raspberry flavour." \\ | "The content of aroma compounds in 10 different raspberry varieties was examined and compared with sensory evaluation of jam made of these varieties. [[http://en.wikipedia.org/wiki/Raspberry_ketone|Raspberry ketone]] (4-(4-hydroxyphenyl)-butane-2-one) and α- and β-ionone were found to be the most important aroma compounds for all the varieties while linalool and geraniol were found in considerable levels in some varieties. The pure raspberry aroma was found to depend on a relatively high content of the raspberry ketone. If other compounds were present in relatively high amounts the sensory impression was flowery or like synthetic raspberry flavour. In some varieties the level of oxidation products as acetoin and hexanoic acid was high. These compounds have very high odour threshold values but at the sensory evaluation it was shown that they may suppress the raspberry flavour." \\ |
| [Volatile composition in raspberry cultivars grown in the Pacific Northwest determined by stir bar sorptive extraction-gas chromatography-mass spectrometry., Malowicki, S.M., Martin, R., Qian, M.C., Journal of agricultural and food chemistry, 56(11), 2008, 4128-4133] | [Volatile composition in raspberry cultivars grown in the Pacific Northwest determined by stir bar sorptive extraction-gas chromatography-mass spectrometry., Malowicki, S.M., Martin, R., Qian, M.C., Journal of agricultural and food chemistry, 56(11), 2008, 4128-4133] |
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| "α-Ionone, β-ionone, geraniol, linalool, (Z)-3-hexenol, and the raspberry ketone are considered to be particularly important in differentiating red raspberries... good correlation coefficients were obtained with most aroma-active compounds in raspberry, with quantification limits of 1μg/kg. However, poor recoveries were observed for raspberry ketone and zingerone [the PDMS phase has very low recoveries for these two compounds, thus the quantification by the PDMS-SB-SE technique was not reliable]. Quantitative data showed that volatile concentrations varied for different cultivars. Large variations for α-ionone, β-ionone, geraniol, linalool, and (Z)-3-hexenol were observed in different raspberry cultivars. In addition, the volatile compositions in ‘Meeker’ raspberry grown at different locations also varied. The chiral isomeric ratios of raspberry ketone, α-ionone, β-pinene, linalool, terpinen-4-ol, δ-octalactone, δ-decalactone, and 6-methyl-5-hepten-2-ol were studied..." | Some analysed commercial raspberry products (jams, confitures and preserves) were of natural origin, since they |
| | contained 100% (R)-(+)-(E)-α-ionone, but most of commercial products showed almost racemic mixtures of (E)-α-ionone, indicating the absence of the original natural compound. \\ |
| | [Ravid, Uzi, et al. „Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto‐HS-SPME stereoselective GC-MS.“ Flavour and fragrance journal 25.1 (2010): 20-27] |
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| "Of the 230 volatiles characterised in raspberry, only 12 have been identified as of character impact (Jiang 1991; Larsen et al. 1991): α- and β-ionone, α-ionol, β-damascenone, linalool, geraniol, (Z)-3-hexenol, benzyl alcohol, acetoin, raspberry ketone, acetic and hexanoic acids... As in grape (Camara et al. 2004), α-, β-ionones, α-ionol and β-damascenone (C13 norisoprenoid volatiles) are important for flavour. These | "Of the 230 volatiles characterised in raspberry, only 12 have been identified as of character impact (Jiang 1991; Larsen et al. 1991): α- and β-ionone, α-ionol, β-damascenone, linalool, geraniol, (Z)-3-hexenol, benzyl alcohol, acetoin, raspberry ketone, acetic and hexanoic acids... As in grape (Camara et al. 2004), α-, β-ionones, α-ionol and β-damascenone (C13 norisoprenoid volatiles) are important for flavour. These |
| [Environmental and seasonal influences on red raspberry flavour volatiles and identification of quantitative trait loci (QTL) and candidate genes. Paterson, Alistair, et al., Theoretical and Applied Genetics 126.1 (2013), 33-48] | [Environmental and seasonal influences on red raspberry flavour volatiles and identification of quantitative trait loci (QTL) and candidate genes. Paterson, Alistair, et al., Theoretical and Applied Genetics 126.1 (2013), 33-48] |
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| {{:rubus_idaeus.jpg?500}} \\ | {{:rubus_idaeus.jpg?600}} \\ |
| Thomé,O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3 t.397 (1885) | Thomé,O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3 t.397 (1885) |
| [[http://plantgenera.org/species.php?id_species=890475]] | [[http://plantgenera.org/species.php?id_species=890475]] |
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| {{:dsc02398k.jpg?600}} | {{:dsc02398k.jpg}} \\ |
| | Rubus idaeaus fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
