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apium_graveolens_l [2016/04/15 09:33]
andreas
apium_graveolens_l [2016/04/15 09:35] (aktuell)
andreas
Zeile 15: Zeile 15:
 "The characteristic odor of celery essential oil is due to a series of phtalide derivatives,​ of which [[https://​en.wikipedia.org/​wiki/​Butylphthalide|3-n-butylphthalide]] and [[http://​www.leffingwell.com/​chirality/​sedanolide.htm|sedanolide]] are reported to be the major odor components."​ \\ "The characteristic odor of celery essential oil is due to a series of phtalide derivatives,​ of which [[https://​en.wikipedia.org/​wiki/​Butylphthalide|3-n-butylphthalide]] and [[http://​www.leffingwell.com/​chirality/​sedanolide.htm|sedanolide]] are reported to be the major odor components."​ \\
 [Phthalide components of celery essential oil., Bjeldanes, L.F., Kim, I.S., The Journal of Organic Chemistry, 42(13), 1977, 2333-2335] [Phthalide components of celery essential oil., Bjeldanes, L.F., Kim, I.S., The Journal of Organic Chemistry, 42(13), 1977, 2333-2335]
 +
 +| {{:​nbutylphtalide.jpg| 3-n-butyl phtalide }} \\ 3-n-butyl phtalide | {{:​sedanolide.jpg|sedanlide}} \\ sedanolide | {{:​sedanenolide.jpg| sedanenolide }} \\ [[http://​webbook.nist.gov/​cgi/​cbook.cgi?​ID=62006-39-7|sedanenolide]] |
  
 "The aroma volatiles of a local variety of celery from Libya were analysed using routine procedures... Unusually, three constituents alone made up ca 70% of the total volatiles, 4,​7-dimethoxy-5-(prop-2-enyl)benzo-1,​3-dioxolan or apiole (ca 23%), 3-butylphthalide (ca 22%) and 3-butyltetrahydrophthalide or sedanolide (ca 24%). The latter two compounds are known to possess strong characteristic celery aroma."​ \\ "The aroma volatiles of a local variety of celery from Libya were analysed using routine procedures... Unusually, three constituents alone made up ca 70% of the total volatiles, 4,​7-dimethoxy-5-(prop-2-enyl)benzo-1,​3-dioxolan or apiole (ca 23%), 3-butylphthalide (ca 22%) and 3-butyltetrahydrophthalide or sedanolide (ca 24%). The latter two compounds are known to possess strong characteristic celery aroma."​ \\
Zeile 24: Zeile 26:
 Limonene (50.9%), β-selinene (19.53%), 3-n-butylphthalide (6.92%) nerolidol (2.29%), α-selinene (1.63%), β-pinene (1.22%), d-carvone (1.86%), n-amylbenzene (1.63%), β-myrcene (1.3%) and cis-limonene oxide (1.12%) were the major constituents of Apium graveolens L. seed volatile oil. \\ Limonene (50.9%), β-selinene (19.53%), 3-n-butylphthalide (6.92%) nerolidol (2.29%), α-selinene (1.63%), β-pinene (1.22%), d-carvone (1.86%), n-amylbenzene (1.63%), β-myrcene (1.3%) and cis-limonene oxide (1.12%) were the major constituents of Apium graveolens L. seed volatile oil. \\
 [Studies on chemical and technological aspects of celery (Apium graveolens. Linn) seed., Rao, L.J.M., Nagalakshmi,​ S., Naik, J.P., Shankaracharya,​ N.B., Journal of Food Science and Technology (Mysore), 37(6), 2000, 631-635] [Studies on chemical and technological aspects of celery (Apium graveolens. Linn) seed., Rao, L.J.M., Nagalakshmi,​ S., Naik, J.P., Shankaracharya,​ N.B., Journal of Food Science and Technology (Mysore), 37(6), 2000, 631-635]
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-| {{:​sedanolide.jpg|sedanlide}} \\ [[https://​en.wikipedia.org/​wiki/​Sedanolide|sedanolide]] | {{:​sedanenolide.jpg| sedanenolide }} \\ [[http://​webbook.nist.gov/​cgi/​cbook.cgi?​ID=62006-39-7|sedanenolide]] | {{:​nbutylphtalide.jpg| 3-n-butyl phtalide }} \\ 3-n-butyl phtalide | 
  
 "The raw and boiled odors of celery leaves and stalks were investigated. Among 12 compounds identified as potent odorants, 3-n-butylphthalide,​ sedanenolide,​ and trans- and cis-sedanolides were assessed to be most contributive to the overall odor of celery. These three phthalides, (3E,​5Z)-1,​3,​5-undecatriene,​ myrcene, and (E)-2-nonenal were common to both raw and boiled materials. Two compounds, ((Z)-3-hexenal and (Z)-3-hexenol),​ were dominant in raw materials and four compounds, (2-methylbutanoic acid, sotolon, β-damascenone,​ and β-ionone), were dominant in boiled materials. Sensory evaluations were performed on natural celery odor and a series of reconstructed model aromas by assigning each intensity ratings for a set of seven odor qualities which aptly describe the odors of raw and boiled celery. According to the evaluation results, six common components contributed to the moderate odor of raw celery, two components dominant in raw materials enhanced the raw celery character, and four components dominant in boiled materials reduced the raw celery character and enhanced the boiled celery character. It was clarified that boiling-induced changes in celery odor were not affected by the amounts of phthalides, but by thermally generated compounds such as sotolon, β-damascenone,​ and β-ionone, which reduce the “green spicy” note." \\ "The raw and boiled odors of celery leaves and stalks were investigated. Among 12 compounds identified as potent odorants, 3-n-butylphthalide,​ sedanenolide,​ and trans- and cis-sedanolides were assessed to be most contributive to the overall odor of celery. These three phthalides, (3E,​5Z)-1,​3,​5-undecatriene,​ myrcene, and (E)-2-nonenal were common to both raw and boiled materials. Two compounds, ((Z)-3-hexenal and (Z)-3-hexenol),​ were dominant in raw materials and four compounds, (2-methylbutanoic acid, sotolon, β-damascenone,​ and β-ionone), were dominant in boiled materials. Sensory evaluations were performed on natural celery odor and a series of reconstructed model aromas by assigning each intensity ratings for a set of seven odor qualities which aptly describe the odors of raw and boiled celery. According to the evaluation results, six common components contributed to the moderate odor of raw celery, two components dominant in raw materials enhanced the raw celery character, and four components dominant in boiled materials reduced the raw celery character and enhanced the boiled celery character. It was clarified that boiling-induced changes in celery odor were not affected by the amounts of phthalides, but by thermally generated compounds such as sotolon, β-damascenone,​ and β-ionone, which reduce the “green spicy” note." \\
apium_graveolens_l.txt · Zuletzt geändert: 2016/04/15 09:35 von andreas