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capsicum_annuum_l [2015/07/01 14:31]
andreas
capsicum_annuum_l [2021/10/21 11:37] (aktuell)
andreas
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 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]
  
-{{:2-isobutyl-3-methoxypyrazine.jpg|}}  [[http://www.thegoodscentscompany.com/data/rw1013601.html|2-methoxy-3-isobutyl pyrazine]]+{{:2-isobutyl-3-methoxypyrazine.jpg|}}  [[http://www.thegoodscentscompany.com/data/rw1013601.html|2-methoxy-3-isobutyl pyrazine]] (2-isobutyl-3-methoxypyrazine) \\
  
 "Dynamic headspace gas chromatography, mass spectrometry, and sniffing port detection were used to analyze the volatile compounds of a Dutch commercial Capsicum cv. Mazurka at the ripening stages green, turning, and red. The samples were prepared by either cutting or blending of the fruits. The different bell pepper samples obtained had several odor compounds in common, i.e., 2,3-butanedione (caramel), 1-penten-3-one (chemical/pungent, spicy), hexanal (grassy), 3-carene (red bell pepper, rubbery), (Z)-β-ocimene (rancid, sweaty), octanal (fruity), and 2-isobutyl-3-methoxypyrazine (green bell pepper). During bell pepper maturation the majority of volatile compounds, of which several had green-related odor notes, decreased or even disappeared." \\ "Dynamic headspace gas chromatography, mass spectrometry, and sniffing port detection were used to analyze the volatile compounds of a Dutch commercial Capsicum cv. Mazurka at the ripening stages green, turning, and red. The samples were prepared by either cutting or blending of the fruits. The different bell pepper samples obtained had several odor compounds in common, i.e., 2,3-butanedione (caramel), 1-penten-3-one (chemical/pungent, spicy), hexanal (grassy), 3-carene (red bell pepper, rubbery), (Z)-β-ocimene (rancid, sweaty), octanal (fruity), and 2-isobutyl-3-methoxypyrazine (green bell pepper). During bell pepper maturation the majority of volatile compounds, of which several had green-related odor notes, decreased or even disappeared." \\
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 [New Volatile Sulfur-Containing Constituents in a Simultaneous Distillation Extraction Extract of Red Bell Peppers (Capsicum annuum)., Naef, R., Velluz, A., Jaquier, A., Journal of agricultural and food chemistry, 56(2), 2007, 517-527] [New Volatile Sulfur-Containing Constituents in a Simultaneous Distillation Extraction Extract of Red Bell Peppers (Capsicum annuum)., Naef, R., Velluz, A., Jaquier, A., Journal of agricultural and food chemistry, 56(2), 2007, 517-527]
  
-{{http://upload.wikimedia.org/wikipedia/commons/d/d2/Capsicum_annuum_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-027.jpg}} \\+{{:capsicum_annuum.jpg?600}} \\
 Köhler,F.E., Medizinal Pflanzen, vol.2 t.127 (1890) \\ Köhler,F.E., Medizinal Pflanzen, vol.2 t.127 (1890) \\
 [[http://plantgenera.org/species.php?id_species=192506]] [[http://plantgenera.org/species.php?id_species=192506]]
 +
 +{{https://www.mdpi.com/antioxidants/antioxidants-09-00556/article_deploy/html/images/antioxidants-09-00556-g001.png}} \\
 +Traditional sweet pepper varieties of the Campania region: (a) Papaccella liscia; (b) Sassaniello; (c) Cornetto di Acerra; (d) Corno di capra; (e) Corno Marconi (f) Papaccella Napoletana; (g) Friariello a sigaretta; (h) Friariello Napoletano; (i) Friariello Nocerese; (l) Cazzone. \\
 +[Fratianni, Florinda, et al. "Biochemical characterization of traditional varieties of sweet pepper (Capsicum annuum L.) of the Campania region, Southern Italy." Antioxidants 9.6 (2020): 556] [[https://www.mdpi.com/753342]]
 +
 +{{https://ars.els-cdn.com/content/image/1-s2.0-S0195666316310339-gr1_lrg.jpg}} \\
 +Capsicum species varieties and pod types. Capsicum annuum pod types are A) Asian, B) Cayenne, C) Chile de Arbol, D) Chiltepin, E) Hungarian Paprika, F) Jalapeño, G) New Mexican, and H) Poblano. A Capsicum baccatum pod type is I) Aji. Capsicum chinense pod types are J) Bhut Jolokia, K) Habanero, and L) Scorpion. A Capsicum pubescens pod type is M) Rocoto and a Capsicum frutescens pod type is N) Tabasco. \\
 +[Guzmán, Ivette, and Paul W. Bosland. "Sensory properties of chile pepper heat–and its importance to food quality and cultural preference." Appetite 117 (2017): 186-190] [[https://www.sciencedirect.com/science/article/pii/S0195666316310339]]
capsicum_annuum_l.1435753900.txt.gz · Zuletzt geändert: 2015/07/01 14:31 von andreas