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Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | Nächste Überarbeitung Beide Seiten der Revision | ||
carica_papaya_l [2018/07/16 10:03] andreas |
carica_papaya_l [2018/07/16 10:16] andreas |
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The volatiles of different cultivars of Carica papaya fruits were extracted using liquid-liquid-extraction and stirbar-sorptive extraction (SBSE). Character impact compounds which contribute to the aroma impression were characterized by GC-O, identification and semi-quantification were accomplished with GC-MS. The aroma patterns differ significantly between the genotypes resulting in very different sensory qualities. Especially the existence and content of terpenes show a high variability. A huge number of compounds | The volatiles of different cultivars of Carica papaya fruits were extracted using liquid-liquid-extraction and stirbar-sorptive extraction (SBSE). Character impact compounds which contribute to the aroma impression were characterized by GC-O, identification and semi-quantification were accomplished with GC-MS. The aroma patterns differ significantly between the genotypes resulting in very different sensory qualities. Especially the existence and content of terpenes show a high variability. A huge number of compounds | ||
- | contributed to papaya fruit aroma, but hexanal, (Z)-2-pentenol, | + | contributed to papaya fruit aroma, but hexanal, (Z)-2-pentenol, |
[Ulrich, Detlef, and C. H. Wijaya. " | [Ulrich, Detlef, and C. H. Wijaya. " | ||