Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Zuletzt angesehen:
actinidia_chinensis_planch

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen Revision Vorhergehende Überarbeitung
Nächste Überarbeitung 		Vorhergehende Überarbeitung
actinidia_chinensis_planch [2019/01/31 18:19]
andreas 		actinidia_chinensis_planch [2019/02/04 17:23]
andreas
Zeile 5: Zeile 5:
  
 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, Werner. "Sensorische und instrumentelle analytische Untersuchungen des Kiwi-AromasSensorial and instrumental analytical investigations of Kiwi flavour." Zeitschrift für Lebensmittel-Untersuchung und Forschung 187.3 (1988): 224-228] +[Pfannhauser, Werner. "Sensorische und instrumentelle analytische Untersuchungen des Kiwi-Aromas." Zeitschrift für Lebensmittel-Untersuchung und Forschung 187.3 (1988): 224-228]
- +
-"...major compounds found in fresh kiwi fruit puree were 3-methyl-2-butanone, 3-hydroxy-2-butanone, (E)-2-hexenal, ethyl 3-hydroxybutyrate, phenylethyl alcohol, α-terpineol, and geraniol... \\ +
-The olfactometric analysis of the fresh kiwi puree yielded a total of 35 aroma active components. Among them, 3-penten-2-ol, ethyl butanoate, (E)-2-hexenal, 6-methyl-5-hepten-2-one, 1-octen-3-ol, methyl benzoate, and hexyl hexanoate appear to be  the  major  contributors  to  the  aroma...  (E)-2-Pentenal,  hexanal, (E)-2-hexenol, methyl (2-methylthio)acetate, (E,E)-2,6-nonadienal, α-terpineol, and two not  positively identified components also have an important contribution to the desirable aroma of this fruit, although they were not perceived in all of the replications." \\ +
-[Jordan, Maria J., et al. "Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O." Journal of Agricultural and Food Chemistry 50.19 (2002): 5386-5390] +
  
 "Comparisons were made between the aroma volatiles of the yellow-fleshed kiwifruit, “Hort16A”, at two different stages of eating ripeness: firm and soft... A GC-sniffing study showed that many of the most intense compounds, acetaldehyde, hexanal, ethyl butanoate, and (E)-2-hexenal but not ethanol, showed odor activity in macerated fruit. In addition, dimethyl sulfide (DMS), a volatile present at very low levels in the fruit, also appeared to be an important contributor to the odor. In vivo analyses also showed much higher levels of aroma compounds in the soft fruit compared to the firm fruit, with evidence of persistence of some compounds, including DMS." \\ "Comparisons were made between the aroma volatiles of the yellow-fleshed kiwifruit, “Hort16A”, at two different stages of eating ripeness: firm and soft... A GC-sniffing study showed that many of the most intense compounds, acetaldehyde, hexanal, ethyl butanoate, and (E)-2-hexenal but not ethanol, showed odor activity in macerated fruit. In addition, dimethyl sulfide (DMS), a volatile present at very low levels in the fruit, also appeared to be an important contributor to the odor. In vivo analyses also showed much higher levels of aroma compounds in the soft fruit compared to the firm fruit, with evidence of persistence of some compounds, including DMS." \\
actinidia_chinensis_planch.txt · Zuletzt geändert: 2019/02/04 17:23 von andreas

Seiten-Werkzeuge

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki