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--- anethum_graveolens_l [2016/04/22 16:05]
andreas
+++ anethum_graveolens_l [2017/10/18 12:50] (aktuell)
andreas
@@ Zeile 18: / Zeile 18: @@
 [Composition and content of aroma compounds in dill, Anethum graveolens L., at three different growth stages., Huopalahti, R., Linko, R.R., Journal of Agricultural and Food Chemistry, Vol.31(2), 1983, 331-333]
-|{{:phellandrene_S_alpha.jpg|(S)-α-phellandrene}} \\ [[http://www.leffingwell.com/chirality/alpha-phellandrene.htm|(S)-α-phellandrene]] | {{:dillether.jpg|dill ether}} \\  [[http://www.leffingwell.com/chirality/dillether.htm|dill ether]] |
+Main aroma compounds of fresh dill were α-phellandrene (1980mg/kg), dill ether (398mg/kg), β-phellandrene (275mg/kg), and limonene (100mg/kg). Air-drying and freeze-drying led to severe losses of all aroma compounds, especially of α-phellandrene and dill ether. Aroma content of freeze-dried dill was lower than 10% than of fresh herb, but about four-fold  that of dried dill. \\
+"So freeze-drying is superior to air-drying in dill processing." \\
+[Huopalahti, R., & Kesälahti, E. (1985). Effect of Drying and Freeze-Drying on the Aroma of Dill - Anethum Graveolens CV Mammut. In Essential Oils and Aromatic Plants (pp. 179-184). Springer Netherlands.]
+| {{:dillether.jpg|dill ether}} \\ (3R,4S,8S)-3,9-epoxy-1-p-menthene \\ [[http://www.leffingwell.com/chirality/dillether.htm|dill ether]] |{{:phellandrene_S_alpha.jpg|(S)-α-phellandrene}} \\ [[http://www.leffingwell.com/chirality/alpha-phellandrene.htm|(S)-α-phellandrene]] | {{:myrapi.jpg|}} \\ myristicin (R=H) |
+"(3R,4S,8S)-3,9-Epoxy-1-p-menthene, methyl 2-methylbutanoate, (+)-(4S)-α-phellandrene and myristicin were the most important odorants of dill herb." \\
+[Evaluation of potent odorants in dill seed and dill herb (Anethum graveolens L.) by aroma extract dilution analysis., Blank, I., Grosch, W., Journal of food science, 56(1), 1991, 63-67]
 "The dependence of the characteristic odour note of dill herb on the concentration levels of five compounds, having the highest odour units in an extract obtained from the fresh material, was studied. (S)-α-Phellandrene was evaluated as the character-impact compound of the dill flavour which was rounded off by an additive effect of (3R,4S,8S)-3,9-epoxy-1-menthene (dill ether). The contributions of myristicin, methyl 2-methylbutanoate and (R)-limonene to the dill flavour appeared less significant." \\
-[Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.). Imre Blank, Alina Sen, Werner Grosch, Food Chemistry, Volume 43, Issue 5, 1992, Pages 337–343] [[http://www.imreblank.ch/FC_1992_43_337.pdf]]
+[Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.). Imre Blank, Alina Sen, Werner Grosch, Food Chemistry, Volume 43, Issue 5, 1992, Pages 337-343] [[http://www.imreblank.ch/FC_1992_43_337.pdf]]
 "While α-phellandrene, β-phellandrene, dill ether and carvone occur enantiomerically pure in all investigated plant parts and during all stages of maturity, both enantiomers of limonene are detected." \\
@@ Zeile 51: / Zeile 58: @@
 [Singh, G., Maurya, S., de Lampasona, M.P. and Catalan, C. (2005), Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52. Journal of Food Science, 70: M208–M215. ]
-{{:anethum_graveolens.jpg?500}} \\
+{{:anethum_graveolens.jpg?600}} \\
 Thomé,O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.378 (1885) \\
 [[http://plantgenera.org/species.php?id_species=63277]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Lumix_5/P1340685.JPG}} \\
+Anethum graveolens \\ © Rolf Marschner (2010),
+[[http://botanische-spaziergaenge.at/viewtopic.php?f=120&t=2326| www.botanische-spaziergaenge.at]]

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