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beta_vulgaris_subsp._vulgaris_conditiva_group [2017/10/11 20:37]
andreas 		beta_vulgaris_subsp._vulgaris_conditiva_group [2017/10/11 21:44]
andreas
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 [Sommer, B., Antioxidative Wirkung von Roter Beete (Doctoral dissertation, Uni Wien), 2008, p.8] [[http://othes.univie.ac.at/926/1/2008-08-21_0400984.pdf]]  [Sommer, B., Antioxidative Wirkung von Roter Beete (Doctoral dissertation, Uni Wien), 2008, p.8] [[http://othes.univie.ac.at/926/1/2008-08-21_0400984.pdf]] 
  
-The most potent aroma-active compounds (highest FD factors) of canned beets were 1-octen-3-one (mushroom), 2-acetyl-1-pyrroline (popcorn), 2-isopropyl-3-methoxypyrazine (earthy), methional (cooked potato), acetic acid (vinegar), 2-sec-butyl-3-methoxypyrazine (earthy), 2-isobutyl-3-methoxypyrazine (bell pepper), isovaleric acid (cheesy), unknown (rose floral), geosmin (earthy), 4,5-epoxy-(E)-2-decenal (metallic), furaneol (caramel), p-ethyl guaiacol (cloves), eugenol (clove), p-vinylguaiacol (cloves), phenylacetic acid (honey), and vanilline (vanilla). \\+The most potent aroma-active compounds (highest FD factors) of canned beets were 1-octen-3-one (mushroom), 2-acetyl-1-pyrroline (popcorn), 2-isopropyl-3-methoxypyrazine (earthy), methional (cooked potato), acetic acid (vinegar), 2-sec-butyl-3-methoxypyrazine (earthy), 2-isobutyl-3-methoxypyrazine (bell pepper), isovaleric acid (cheesy), unknown (rose floral), geosmin (earthy), 4,5-epoxy-(E)-2-decenal (metallic), furaneol (caramel), p-ethyl guaiacol (clove), eugenol (clove), p-vinylguaiacol (spice), phenylacetic acid (honey), and vanilline (vanilla). \\
 Aroma-active compounds in headspace of canned beets were methanethiol (rotten vegetable-like, sulfur), dimethyl sulfide (canned corn-like), 3-methylbutanal (dark chocolate), 2-methylbutanal (dark chocolate), 2-acetyl-1-pyrroline (popcorn), dimethyl trisulfide (garlic salt, cabbage), 2-isopropyl-3-methoxypyrazine (earthy), methional (cooked potato), 2-sec-butyl-3-methoxypyrazine (earthy), 2-isobutyl-3-methoxypyrazine (bell pepper), and geosmin (earthy). \\ Aroma-active compounds in headspace of canned beets were methanethiol (rotten vegetable-like, sulfur), dimethyl sulfide (canned corn-like), 3-methylbutanal (dark chocolate), 2-methylbutanal (dark chocolate), 2-acetyl-1-pyrroline (popcorn), dimethyl trisulfide (garlic salt, cabbage), 2-isopropyl-3-methoxypyrazine (earthy), methional (cooked potato), 2-sec-butyl-3-methoxypyrazine (earthy), 2-isobutyl-3-methoxypyrazine (bell pepper), and geosmin (earthy). \\
 [Richardson, Bethany. "Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products." (2013)] [Richardson, Bethany. "Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products." (2013)]
beta_vulgaris_subsp._vulgaris_conditiva_group.txt · Zuletzt geändert: 2019/03/01 19:31 von andreas

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