Beide Seiten der vorigen Revision
Vorhergehende Überarbeitung
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bertholletia_excelsa_humb._bonpl [2017/03/09 20:54] andreas |
bertholletia_excelsa_humb._bonpl [2017/03/09 20:55] andreas |
[Origin and domestication of native Amazonian crops., Clement, C. R., de Cristo-Araújo, M., Coppens D’Eeckenbrugge, G., Alves Pereira, A., Picanço-Rodrigues, D., Diversity, 2(1), 2010, 72-106] [[http://www.mdpi.com/1424-2818/2/1/72/htm]] | [Origin and domestication of native Amazonian crops., Clement, C. R., de Cristo-Araújo, M., Coppens D’Eeckenbrugge, G., Alves Pereira, A., Picanço-Rodrigues, D., Diversity, 2(1), 2010, 72-106] [[http://www.mdpi.com/1424-2818/2/1/72/htm]] |
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By monitoring of the gases that evolved during roasting of Brazil nuts, pyrrole, furfural, 2-furanmethanol, 4H-pyran-4-one, (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal showed prominent signals. Like other roasted nuts (almond, cashew, hazelnut, peanut, pecan, pine nut and walnut), gases also contained acetic acid, methypyrazine, 2,5-diemthylparyzine, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. \\ | By monitoring of the gases that evolved during roasting of Brazil nuts, pyrrole, furfural, 2-furanmethanol, 4H-pyran-4-one, (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal showed prominent signals. Like other roasted nuts (almond, cashew, hazelnut, peanut, pecan, pine nut and walnut), gases also contained acetic acid, methylpyrazine, 2,5-dimethylpyrazine, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. \\ |
[Fischer, Michael, et al. "Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization." Food Analytical Methods 10.1 (2017): 49-62] | [Fischer, Michael, et al. "Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization." Food Analytical Methods 10.1 (2017): 49-62] |
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