Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Zuletzt angesehen:
allium_ampeloprasum_l

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen Revision Vorhergehende Überarbeitung
Nächste Überarbeitung 		Vorhergehende Überarbeitung
allium_ampeloprasum_l [2015/06/13 11:36]
127.0.0.1 Externe Bearbeitung 		allium_ampeloprasum_l [2015/09/20 17:14]
andreas
Zeile 1: Zeile 1:
-Allium ampeloprasum L. - Liliaceae - (wild) leek, **(Sommer-) Lauch**, Ackerknoblauch+Allium ampeloprasum L. - Liliaceae - (wild) leek, **(Sommer-) Lauch**, Porree, Ackerknoblauch
  
 Allium ampeloprasum var.porrum (L.) J.Gay = Allium porrum L. \\ Allium ampeloprasum var.porrum (L.) J.Gay = Allium porrum L. \\
 "Leek cultivars may be treated as a single cultivar group, e.g. as Allium ampeloprasum 'Leek Group'... Leeks have a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves." \\ "Leek cultivars may be treated as a single cultivar group, e.g. as Allium ampeloprasum 'Leek Group'... Leeks have a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves." \\
 [[https://en.wikipedia.org/wiki/Leek]]  [[https://en.wikipedia.org/wiki/Leek]] 
 +
 +"... methyl propyl disulfide and dipropyl trisulfide are very characteristic aroma compounds in leeks... the balance between leek-flavour and off-flavour is worsened during long time of storage of unblanched leek, while blanched leek is more stable, but with less intense flavour." \\
 +[Influence of blanching on aroma compounds in leeks during frozen storage., Petersen, M.A., Poll, L., Lewis, M., Holm, K., Flavour Science: Recent Developments, 197, 1996, 245-249]
  
 "The odor active compounds in freshly cut leek slices and in blanched and unblanched leek slices stored for 12 months were investigated by a detection frequency method. Fifteen judges were evaluating the three samples randomized. The most important aroma compounds in the freshly cut leek slices were dipropyl disulfide, methyl propenyl disulfide, pentanal, decanal, and propyl propenyl disulfide in order of priority. When stored frozen and unblanched for 12 months, the aroma composition changed and the most important compounds became pentanal, decanal, 2,5-dimethyl furan, unknown compound I, and dipropyl disulfide. Blanching before freezing prevented to some degree these changes but also reduced the perceived intensity of the aroma compounds. The most important aroma compounds in the blanched sample were dipropyl disulfide, unknown compound I, pentanal, 2,5-dimethyl furan, and propyl propenyl disulfide. " \\ "The odor active compounds in freshly cut leek slices and in blanched and unblanched leek slices stored for 12 months were investigated by a detection frequency method. Fifteen judges were evaluating the three samples randomized. The most important aroma compounds in the freshly cut leek slices were dipropyl disulfide, methyl propenyl disulfide, pentanal, decanal, and propyl propenyl disulfide in order of priority. When stored frozen and unblanched for 12 months, the aroma composition changed and the most important compounds became pentanal, decanal, 2,5-dimethyl furan, unknown compound I, and dipropyl disulfide. Blanching before freezing prevented to some degree these changes but also reduced the perceived intensity of the aroma compounds. The most important aroma compounds in the blanched sample were dipropyl disulfide, unknown compound I, pentanal, 2,5-dimethyl furan, and propyl propenyl disulfide. " \\
allium_ampeloprasum_l.txt · Zuletzt geändert: 2015/09/20 17:14 von andreas

Seiten-Werkzeuge

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki