| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| rubus_idaeus_l [2017/06/07 13:27] – 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." \\ |
| [[http://plantgenera.org/species.php?id_species=890475]] | [[http://plantgenera.org/species.php?id_species=890475]] |
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| {{:dsc02398k.jpg?800}} \\ | {{:dsc02398k.jpg}} \\ |
| Rubus idaeaus fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | Rubus idaeaus fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
