Benutzer-Werkzeuge

Webseiten-Werkzeuge


capsicum_annuum_l

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen Revision Vorhergehende Überarbeitung
Nächste Überarbeitung
Vorhergehende Überarbeitung
Nächste Überarbeitung Beide Seiten der Revision
capsicum_annuum_l [2016/04/26 14:51]
andreas
capsicum_annuum_l [2016/10/09 23:25]
andreas
Zeile 1: Zeile 1:
 Capsicum annuum L. - Solanaceae - (seet) bell pepper, **Paprika**, Spanischer Pfeffer Capsicum annuum L. - Solanaceae - (seet) bell pepper, **Paprika**, Spanischer Pfeffer
  
-"This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, ranging from bell peppers to chili peppers. Cultivars are descended from the wild American bird pepper still found in warmer regions of the Americas." [[http://en.wikipedia.org/wiki/Capsicum_annuum]]+"This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, ranging from bell peppers to chili peppers. Cultivars are descended from the wild [[https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?102342|American bird pepper]] still found in warmer regions of the Americas." [[http://en.wikipedia.org/wiki/Capsicum_annuum]]
  
 "The practice of referring woody plants of this species to Capsicum frutescens Linnaeus has little merit since herbaceous plants often become woody with age, and other characters supposed to distinguish the two species occur in various populations in both herbaceous and woody plants." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200020513]] "The practice of referring woody plants of this species to Capsicum frutescens Linnaeus has little merit since herbaceous plants often become woody with age, and other characters supposed to distinguish the two species occur in various populations in both herbaceous and woody plants." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200020513]]
  
-Major compounds identified in oil of Californian green bell peppers (Capsicum annuum var.grossum) obtained by vacuum steam-distillation-continuous-extraction included 2-methoxy-3-isobutyl pyrazine, (E)-beta-ocimene, limonene, methyl salicylate, linalool, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, and (Z)-hex-3-en-1-ol. 2-methoxy-3-isobutyl pyrazine was found to possess potent odor with an odor treshold of 0.002ppb in water, with 70-80% of untrained panelists indicated that the odor of dilute water solutions of this compound was similar to that of fresh green bell peppers. \\+Major aroma compounds identified in Californian green bell pepper (Capsicum annuum var.grossum) volatile oil obtained by vacuum steam-distillation-continuous-extraction included 2-methoxy-3-isobutyl pyrazine, (E)-beta-ocimene, limonene, methyl salicylate, linalool, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, and (Z)-hex-3-en-1-ol. 2-methoxy-3-isobutyl pyrazine was found to possess potent odor with an odor treshold of 0.002ppb in water, with 70-80% of untrained panelists indicated that the odor of dilute water solutions of this compound was similar to that of fresh green bell peppers. \\
 [Characterization of some volatile constituents of bell peppers. Buttery, R. G., Seifert, R. M., Guadagni, D. G., Ling, L. C., Journal of agricultural and food chemistry, Vol.17(6), 1969, 1322-1327] [Characterization of some volatile constituents of bell peppers. Buttery, R. G., Seifert, R. M., Guadagni, D. G., Ling, L. C., Journal of agricultural and food chemistry, Vol.17(6), 1969, 1322-1327]
  
capsicum_annuum_l.txt · Zuletzt geändert: 2021/10/21 11:37 von andreas