Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- zingiber_officinale_rosc [2021/10/25 12:53] – andreas
+++ zingiber_officinale_rosc [2023/08/05 20:25] (aktuell) – andreas
@@ Zeile 32: / Zeile 32: @@
 Aroma extract dilution analysis (AEDA) showed geranial, eucalyptol, β-linalool, and bornyl acetate as the most potent odorants of ginger, exhibiting the highest flavor dilution factor (FD factor) of 2187. Static headspace dilution analysis (SHDA) indicated that the predominant headspace odorants were α-pinene and eucalyptol. \\
 [Pang, Xueli, et al. "Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry." Journal of Agricultural and Food Chemistry 65.20 (2017): 4140-4145]
+"Twenty key odorants recently identified in raw and roasted ginger were quantitated by means of stable isotope dilution assays, of which six assays were newly developed. Odor activity values (OAV; ratio of concentration to odor threshold) revealed 1,8-cineol (eucalyptus-like) with by far the highest value of 65 000 followed by myrcene (geranium-like), for which an OAV of 19 000 was calculated. In addition, (R)-citronellal, geranial, (R)-linalool, (E)-isoeugenol, and (E)-2-octenal contributed with high OAVs to the overall aroma profile of the fresh, raw ginger. An aroma recombinate prepared with 20 reference compounds in the same concentrations as determined in the ginger sample successfully matched the overall aroma profile." \\
+[Schaller, Tanja, and Peter Schieberle. "Quantitation of key aroma compounds in fresh, raw ginger (Zingiber officinale Roscoe) from China and roasted ginger by stable isotope dilution assays and aroma profiling by recombination experiments." Journal of Agricultural and Food Chemistry 68.51 (2020): 15284-15291]
 "In raw ginger, the highest FD factors were found for (E)-isoeugenol, 1,8-cineol, vanillin, geranial, and linalool. After roasting, in particular, the FD factors of 3-(methylthio)propanal (cooked potato-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (seasoning-like), and geraniol were substantially increased. The application of static headspace/olfactometry (SHO) on ground raw ginger revealed a high FD factor for highly volatile acetaldehyde which clearly decreased after roasting. By contrast, the SHO application revealed high FD factors for malty smelling methylpropanal and 3-methylbutanal, which both were exclusively detected in roasted ginger. Thirteen odorants, namely, decanoic acid, (Z)-2-decenal, (Z)-4-decenal, (E)-4,5-epoxy-(E)-2-decenal, (E)-4,5-epoxy-(E)-2-undecenal, fenchol, (Z)-3-hexenal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-methyl-2-buten-1-thiol, 2-methylpropanal, (E)-2-nonenal, and 1-nonen-3-one, were identified in ginger for the first time." \\