Unterschiede

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--- sesamum_indicum_l [2016/04/14 21:48] – andreas
+++ sesamum_indicum_l [2023/06/12 10:53] (aktuell) – andreas
@@ Zeile 14: / Zeile 14: @@
 "Volatile compounds in the headspace gas of light and deep roasted sesame seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry. The present method resulted in good reproducibility (<6.6% as a relative standard deviation) in the determination of individual volatile components. About 64 compounds, including 30 heterocyclic compounds, 7 aliphatic aldehydes, 11 ketones, and 16 miscellaneous compounds, were identified. Peak area percentages of 2-methylpropanal, 2-butenal, 2- and 3-methylbutanal, 2-propanone, 2-butanone, 3-methyl-2-butanone, 2,3-butanedione, 2- and 3-methylfuran, and 2,5-dimethylfuran, all of which could not be detected by steam distillation and column adsorptive concentration (previous method), increased in deep roasted oil. Hexanal decreased from 6.13% to 2.55% in deep roasted oil. Compared with the previous method, pyridine, thiophenes, and sulfides could be detected only by the present method, but unsaturated aliphatic aldehydes could not." \\
 [Headspace Gas Analysis of Volatile Compounds of Light and Deep Roasted Sesame Seed Oil., Shimoda, M., et al.. Food Science and Technology International, Tokyo 4.1, 1998, 14-17]
+Volatiles of sesame oil (cold-pressed from roasted seeds) are characterized by high amounts of 2-methylbutanal (cocoa-like, 9.7-13.5%), 3-methylbutanal (fruity rancid, 7.2-8.7%), acetic acid (9.0-21.1%), hexanal (8.3-13.3%), and various pyrazine derivatives like dimethylpyrazines (7.3-10.1%), 2-methylpyrazine (3.2-10.3%), 2-ethyl 6-methylpyrazine (0.8-0.9%), and 2-ethyl-3,(5 or 6)-dimethylpyrazine (0.4-1.7%). \\
+[Bail, Stefanie, et al. "Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS." European journal of lipid science and technology 111.2 (2009): 170-182]
+-Methoxy-4-vinylphenol (smoked, OAV 385), 2-methoxyphenol (smoked, OAV 114) and pyrazines (roasted and nutty, OAV 1-67) were the most important aroma-active compounds in roasted sesame oil, whereas hexanal (green and fruity, OAV 42), (E,E)-2,4-decadienal (earthy, OAV 31), dimethyl sulfone (sulphur-like, OAV 20) and octanal (green and fruity, OAV 16) were the most important aroma-active compounds in cold-pressed sesame oil. \\
+[Yin, Wen-ting, et al. "Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils." Food Research International 150 (2021): 110794]
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@@ Zeile 26: / Zeile 32: @@
 [A population-based study on peanut, tree nut, fish, shellfish, and sesame allergy prevalence in Canada., Ben-Shoshan, M., Harrington, D. W., Soller, L., Fragapane, J., Joseph, L., St Pierre, Y., Clarke, A. E., Journal of Allergy and Clinical Immunology, Vol.125(6), 2010, 1327-1335] [[http://www.sciencedirect.com/science/article/pii/S0091674910005373]]
-{{:sesamum_indicum.jpg?500}} \\
+{{:sesamum_indicum.jpg?600}} \\
 Köhler,F.E., Medizinal Pflanzen, vol.3 t.58 (1890) \\
 [[http://plantgenera.org/species.php?id_species=941669]]
+{{sesamum_ganguly.jpg}} \\
+Sesamum indicum cultivation [[https://tropical.theferns.info/viewtropical.php?id=Sesamum+indicum|Useful Tropical Plants]] Author: Biswarup Ganguly
+[[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]