Unterschiede

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--- zanthoxylum_piperitum_dc [2016/03/14 21:36] – andreas
+++ zanthoxylum_piperitum_dc [2024/02/19 10:28] (aktuell) – andreas
@@ Zeile 14: / Zeile 14: @@
 [Volatile aroma compounds in young leaves and green fruits of Japanese pepper [Zanthoxylum piperitum]. Wu, Y., M. Shimoda, and Y. Osajima. Journal of the Agricultural Chemical Society of Japan (Japan) (1996)]
-{{:zanthoxylum_piperitum.jpg?500}} \\
+"Amides bearing an alkyl- or alkoxy-substituted phenylethylamine residue displayed a clean umami taste as 20 ppm solutions in water. Ultraperformance liquid chromatography coupled with a high quadrupole-Orbitrap mass spectrometer (UPLC/MS) was subsequently used to show the natural occurrence of these amides. (E)-3-(3,4-Dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide was shown to occur in the roots and stems of Zanthoxylum piperitum, a plant of the family Rutaceae growing in Korea, Japan, and China." \\
+[Frerot, Eric, et al. "New Umami Amides: Structure-Taste Relationship Studies of Cinnamic Acid Derived Amides and the Natural Occurrence of an Intense Umami Amide in Zanthoxylum Piperitum." Journal of agricultural and food chemistry 63.32 (2015): 7161-7168]
+{{:zanthoxylum_piperitum.jpg?600}} \\
 Blanco, M., Flora de Filipinas, t.23 (1875) \\
 [[http://plantgenera.org/species.php?id_species=1081045]] \\
 [[https://commons.wikimedia.org/wiki/Zanthoxylum_piperitum]]