Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- solanum_tuberosum_l [2023/04/18 11:05] – andreas
+++ solanum_tuberosum_l [2023/04/18 11:15] (aktuell) – andreas
@@ Zeile 31: / Zeile 31: @@
 [Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.)., Morris, W.L., Ross, H.A., Ducreux, L.J., Bradshaw, J.E., Bryan, G.J., Taylor, M.A., Journal of agricultural and food chemistry, Vol.55(23), 2007, 9627-9633]
-Omission experiments showed that 2-methylbutyraldehyde, 2-ethyl-3,5-dimethyl-pyrazine, 3-(methylthio)-propanal, phenylacetaldehyde, (E,E)-2,4-decadienal, trans-4,5-epoxy-(E)-2-decenal, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, hexanal, octanal, nonanal (E)-2-heptenal, 2-ethyl-3-methyl-pyrazine, and 1-octanol have a significant effect on //french fries aroma//.  \\
+Omission experiments showed that 2-methylbutyraldehyde, 2-ethyl-3,5-dimethyl-pyrazine, methional, phenylacetaldehyde, (E,E)-2,4-decadienal, trans-4,5-epoxy-(E)-2-decenal, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, hexanal, octanal, nonanal, (E)-2-heptenal, 2-ethyl-3-methyl-pyrazine, and 1-octanol have a significant effect on //french fries aroma//.  \\
 [Xu, Lirong, et al. "Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage." Food Science and Human Wellness 12.1 (2023): 140-150] [[https://www.sciencedirect.com/science/article/pii/S2213453022001392]]