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capsicum_annuum_l [2016/04/26 14:55]
andreas
capsicum_annuum_l [2016/10/09 23:25] (aktuell)
andreas
Zeile 5: Zeile 5:
 "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: 2016/10/09 23:25 von andreas