Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
zingiber_mioga_thunb._roscoe [2025/07/23 10:04] – andreas | zingiber_mioga_thunb._roscoe [2025/07/23 10:06] (aktuell) – andreas |
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The major volatile hydrocarbon compounds from myoga were β-phellandrene, β-elemene and β-pinene, while the major volatile oxygenated compounds were (Z)-3-hexenol, linalool, pinocarveol, pentadecanal and indole. By GC-sniffing, 2-isopropyl-3-methoxypyrazine, 2-sec-butyl-3-methoxypyrazine and 2-isobutyl-3-methoxypyrazine were identified and "...are considered to contribute to the green earthy part of the characteristic aroma properties of myoga, because they had low odor threshold values of 0.002 ppb, 0.001 ppb and 0.002 ppb, respectively, and to play an important role in myoga aroma, because they do not occur in other Zingiber species." \\ | The major volatile hydrocarbon compounds from myoga were β-phellandrene, β-elemene and β-pinene, while the major volatile oxygenated compounds were (Z)-3-hexenol, linalool, pinocarveol, pentadecanal and indole. By GC-sniffing, 2-isopropyl-3-methoxypyrazine, 2-sec-butyl-3-methoxypyrazine and 2-isobutyl-3-methoxypyrazine were identified and "...are considered to contribute to the green earthy part of the characteristic aroma properties of myoga, because they had low odor threshold values of 0.002 ppb, 0.001 ppb and 0.002 ppb, respectively, and to play an important role in myoga aroma, because they do not occur in other Zingiber species." \\ |
[Kurobayashi, Yoshiko, et al. "Volatile Flavor Compounds of Myoga (Zingiber Mioga)." Agricultural and biological chemistry 55.6 (1991): 1655-1657] | [[https://www.jstage.jst.go.jp/article/bbb1961/55/6/55_6_1655/_pdf|Kurobayashi, Yoshiko, et al. "Volatile Flavor Compounds of Myoga (Zingiber Mioga)." Agricultural and biological chemistry 55.6 (1991): 1655-1657]] |
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Main volatile flavor compounds of Yangha extracted by steam distillation and extraction method were β-pinene (16.5%), β-terpinene (14.9%), β-phellandrene (11.6%), sabinene (7.1%), α-pinene (6.8%), 1,4-terpineol (4.5%), and cryptone (4.0%). \\ | Main volatile flavor compounds of Yangha extracted by steam distillation and extraction method were β-pinene (16.5%), β-terpinene (14.9%), β-phellandrene (11.6%), sabinene (7.1%), α-pinene (6.8%), 1,4-terpineol (4.5%), and cryptone (4.0%). \\ |