Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- brassica_oleracea_capitata_group [2020/06/10 12:44] – andreas
+++ brassica_oleracea_capitata_group [2020/06/10 12:48] – andreas
@@ Zeile 8: / Zeile 8: @@
 [Identification of dimethyl trisulfide as a major aroma component of cooked brassicaceous vegetables., Maruyama, F.T., Journal of Food Science, 35(5), 1970, 540-543]
-Not allyl isothiocyanate (AITC), but 1-cyano-2,3-epithiopropane (CEP) was the primary volatile in all dichlormethane extracts of white cabbage (six cultivars). \\
+Alkenyl glucosinolates like sinigrin are enzymatically degraded forming nitriles or isothiocyanates, but in the presence of epithiospecifier protein (ESP), epithionitriles are released. Not allyl isothiocyanate (AITC), but 1-cyano-2,3-epithiopropane (CEP) was the primary volatile in all dichlormethane extracts of white cabbage (six cultivars). \\
 [Kyung, K. H., et al. "1‐Cyano‐2, 3‐epithiopropane as the primary sinigrin hydrolysis product of fresh cabbage." Journal of food science 60.1 (1995): 157-159]
 [[https://fbns.ncsu.edu/USDAARS/Acrobatpubs/P221-253/p251.pdf]]