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actinidia_chinensis_planch
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Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | Nächste Überarbeitung Beide Seiten der Revision | ||
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actinidia_chinensis_planch [2019/01/31 18:18] andreas |
actinidia_chinensis_planch [2019/01/31 18:19] andreas |
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| [Volatile aroma constituents of kiwifruit., Young, H., Paterson, V. J., Burns, D. J., Journal of the Science of Food and Agriculture, | [Volatile aroma constituents of kiwifruit., Young, H., Paterson, V. J., Burns, D. J., Journal of the Science of Food and Agriculture, | ||
| - | Essential components of the fresh kiwi flavor are butyric acid esters, as well as unsaturated C-6-aldehydes and alcohols, especially 2-hexenal, 2-hexenol, hexanol and hexanal. The unsaturated compounds develop rapidly on maceration of the fruit but reduce in short-term storage of the mash, in deep-freezing or storing the fruit for a short time at temperatures just above the freezing point. In frozen kiwi puree, as well as in whole fruits stored for too long, terpenyl esters, especially linalyl acetate, isobornyl acetate and terpinyl acetate, but also linalool, are found. On the other hand, the content of C-6 aldehydes, C-6 alcohols and butyric acid methyl ester decreases\\ | + | Essential components of the fresh kiwi flavor are butyric acid esters, as well as unsaturated C-6-aldehydes and alcohols, especially 2-hexenal, 2-hexenol, hexanol and hexanal. The unsaturated compounds develop rapidly on maceration of the fruit but reduce in short-term storage of the mash, in deep-freezing or storing the fruit for a short time at temperatures just above the freezing point. In frozen kiwi puree, as well as in whole fruits stored for too long, terpenyl esters, especially linalyl acetate, isobornyl acetate and terpinyl acetate, but also linalool, are found. On the other hand, the content of C-6 aldehydes, C-6 alcohols and butyric acid methyl ester decreases.\\ |
| [Pfannhauser, | [Pfannhauser, | ||
actinidia_chinensis_planch.txt · Zuletzt geändert: 2019/02/04 17:23 von andreas
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