| Beide Seiten der vorigen Revision
Vorhergehende Überarbeitung
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armoracia_rusticana_g._m._sch [2018/09/12 12:13]
andreas |
armoracia_rusticana_g._m._sch [2018/10/07 13:21] (aktuell)
andreas |
| [Volatile constituents of horseradish roots., Gilbert, J., Nursten, H. E., Journal of the Science of Food and Agriculture, Vol.23(4), 1972, 527-539] | [Volatile constituents of horseradish roots., Gilbert, J., Nursten, H. E., Journal of the Science of Food and Agriculture, Vol.23(4), 1972, 527-539] |
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| {{:allylitc.jpg|allyl isothiocyanate}} allyl isothiocyanate | |{{:allylitc.jpg|allyl isothiocyanate}} \\ allyl isothiocyanate \\ | {{:phenylethylitc.jpg|2-phenethyl isothiocyanate}} \\ 2-phenethyl isothiocyanate | |
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| "... AITC [allylisothiocyanate] was the primary contributor into total ITC [isothiocyanate] concentration of wasabi (94%) and horseradish (87%) and this suggests it will provide the most important character to the total flavour profile in both... \\ | "... AITC [allylisothiocyanate] was the primary contributor into total ITC [isothiocyanate] concentration of wasabi (94%) and horseradish (87%) and this suggests it will provide the most important character to the total flavour profile in both... \\ |
| [Antimicrobial Activity of Isothiocyanates (ITCs) Extracted from Horseradish (Armoracia rusticana) Root against Oral Microorganisms., Park, H. W., Choi, K. D., Shin, I. S., Biocontrol science, Vol.18(3), 2013, 163-168] | [Antimicrobial Activity of Isothiocyanates (ITCs) Extracted from Horseradish (Armoracia rusticana) Root against Oral Microorganisms., Park, H. W., Choi, K. D., Shin, I. S., Biocontrol science, Vol.18(3), 2013, 163-168] |
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| {{:pyrazine_2meo3isopropyl.png| 2-methoxy-3-isopropylpyrazine}} 2-methoxy-3-isopropylpyrazine //(green pea earthy) // | |{{:pyrazine_2meo3isopropyl.png|3-isopropyl-2-methoxypyrazine}} \\ 3-isopropyl-2-methoxypyrazine \\ //(green pea earthy) // |{{:winelactone.jpg|(3S,3aS,7aR)-wine lactone}} \\ (3S,3aS,7aR)-wine lactone \\ //intense sweet coconut-like (coumarinic)// | |
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| | Of 45 aroma-active compounds detected by GC-O, [[http://www.leffingwell.com/chirality/winelactone.htm|(3S,3aS,7aR)-wine lactone]] and 3-isopropyl-2-methoxypyrazine were the most potent. \\ |
| | [Kroener, Eva-Maria, and Andrea Buettner. "Unravelling important odorants in horseradish (Armoracia rusticana)." Food chemistry 232 (2017): 455-465] |
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| "Horseradish extracts were analyzed through gas chromatography-olfactometry (GC-O) and their aroma-active compounds ranked according to their smell potency using the concept of aroma extract dilution analysis (AEDA)... Besides some differences in relative ratios, we observed some main odorants that were common to all varieties such as 3-isopropyl-2-methoxypyrazine and allyl isothiocyanate, but also characteristics for specific varieties such as higher contents for 3-isopropyl-2-methoxypyrazine in variety Nyehemes." \\ | "Horseradish extracts were analyzed through gas chromatography-olfactometry (GC-O) and their aroma-active compounds ranked according to their smell potency using the concept of aroma extract dilution analysis (AEDA)... Besides some differences in relative ratios, we observed some main odorants that were common to all varieties such as 3-isopropyl-2-methoxypyrazine and allyl isothiocyanate, but also characteristics for specific varieties such as higher contents for 3-isopropyl-2-methoxypyrazine in variety Nyehemes... Substances found with overall high FD factors in all samples were the pungent, mustard-, horseradish- and onion-like smelling AITC (FD 1024-2048), the horseradish-like, pungent, watercress-like smelling PEITC (FD 64-2048), the grassy, green smelling (Z)-3-hexenal (FD 32-512), the green pepper-like smelling pyrazines 3-isopropyl-2-methoxypyrazine (FD 1024-8192) and 3-sec-butyl-2-methoxypyrazine (FD 32-256). Apart from that, we detected skatole (FD 16-64), which gives a fecal odor impression, and the sweet, smoky, peach- and coconut-like smelling (3S,3aS,7aR)-wine lactone (FD 512-2048). In our previous study (Kroener and Buettner, 2017), (3S,3aS,7aR)-wine lactone could only be tentatively identified, whereas in this study we were now able to obtain a mass spectrum of this compound which matched with the MS spectrum of the (3S,3aS,7aR)-wine lactone standard." \\ |
| [Kroener, Eva-Maria, and Andrea Buettner. "Sensory-analytical comparison of the aroma of different horseradish varieties (Armoracia rusticana)." Frontiers in Chemistry 6 (2018): 149] | [Kroener, Eva-Maria, and Andrea Buettner. "Sensory-analytical comparison of the aroma of different horseradish varieties (Armoracia rusticana)." Frontiers in Chemistry 6 (2018): 149] [[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5949313/]] |
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| {{:armoracia_rusticana.jpg?600}} \\ | {{:armoracia_rusticana.jpg?600}} \\ |
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| {{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT8962.JPG}} \\ | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT8962.JPG}} \\ |
| Armoracia rusticana \\ © Rolf Marschner (2007), | Armoracia rusticana © Rolf Marschner (2007), |
| [[http://botanische-spaziergaenge.at/viewtopic.php?f=463&t=1640| www.botanische-spaziergaenge.at]] | [[http://botanische-spaziergaenge.at/viewtopic.php?f=463&t=1640| www.botanische-spaziergaenge.at]] |
