Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
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allium_schoenoprasum_l [2014/07/25 12:52] andreas |
allium_schoenoprasum_l [2016/11/01 00:07] andreas |
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- | Amaryllidaceae - chives, **Schnittlauch** | + | Allium schoenoprasum L. - Amaryllidaceae - chives, **Schnittlauch** |
Herbaceous perennial plant, 10-50cm tall, native to Europe, Asia and North America. | Herbaceous perennial plant, 10-50cm tall, native to Europe, Asia and North America. | ||
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"In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes." | "In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes." | ||
- | "Two kinds of disulfide has been isolated from Allium schoenoprasum and their structures established as methyl pentyl disulfide and pentyl hydrodisulfide by spectroscopic and synthetic methods. These compounds, which smell like sweet onions, are important aroma constituents." | + | "Two kinds of disulfide has been isolated from Allium schoenoprasum and their structures established as methyl pentyl disulfide and pentyl hydrodisulfide by spectroscopic and synthetic methods. These compounds, which smell like sweet onions, are important aroma constituents." |
+ | [Two sulfur constituents from //Allium schoenoprasum// | ||
- | {{https://upload.wikimedia.org/ | + | {{:pentyldisulfide.jpg}} methyl pentyl disulfide (R=CH3), pentyl hydrodisulfide (R=H) |
+ | |||
+ | "Using well-established techniques, | ||
+ | [Volatile flavor components of chive (Allium schoenoprasum L.)., Hashimoto Seiji, Mitsuo Miyzawa, and Hirumo Kameoka. Journal of Food Science, Vol.48 (6), 1983, 1858-1859] | ||
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+ | {{allium_schoenoprasum.jpg?500}} \\ | ||
+ | Allium schoenoprasum L.; Lindman, C.A.M., Bilder ur Nordens Flora, vol.2 t.386 (1922-1926) \\ | ||
+ | [[http:// |