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carya_illinoinensis_wangenh._k._koch

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carya_illinoinensis_wangenh._k._koch [2015/05/25 18:30]
andreas 		carya_illinoinensis_wangenh._k._koch [2015/05/25 18:37]
andreas
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 pecan, **Pekannuss**, Hickorynuss (-baum) pecan, **Pekannuss**, Hickorynuss (-baum)
  
-Tree, native to Northern America.+Tree, native to Northern America, cultivated elswhere for its edible nuts; leaves compound, up to 35cm long, leaflets usually 9-13, elliptic-lanceolate, glabrous or glabrescent; male spikes up to 14 cm long; nuts ovoid-ellipsoid, 3-5×2-3cm, husk without prominent wings. \\ 
 +[[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=210000185]]
  
 "A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk...  "A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk... 
Zeile 15: Zeile 16:
  
 "Volatile components formed during the roasting of pecan kernels originate mainly via lipid oxidation/degradation and Maillard/Strecker reactions. Of particular importance to the sweet and nutty aroma of roasted pecans are 2-acetyl-1-pyrroline, 2-propionyl- 1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-methylbutanal, 3-ethyl-2,5- dimethylpyrazine, 2-ethyl-3,5-dimethyl-pyrazine, 2,3-diethyl-5-methylpyrazine, 2- pentylpyridine, and 2-acetyltetrahydropyridine." \\ "Volatile components formed during the roasting of pecan kernels originate mainly via lipid oxidation/degradation and Maillard/Strecker reactions. Of particular importance to the sweet and nutty aroma of roasted pecans are 2-acetyl-1-pyrroline, 2-propionyl- 1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-methylbutanal, 3-ethyl-2,5- dimethylpyrazine, 2-ethyl-3,5-dimethyl-pyrazine, 2,3-diethyl-5-methylpyrazine, 2- pentylpyridine, and 2-acetyltetrahydropyridine." \\
-[Changes in the aroma components of pecans during roasting. W: Expression of multidisciplinary flavor science., Cadwallader, K., Kim, H., Puangpraphant, S., Lorjaroenphon, Y., Red. I. Blank, M. Wüst, C. Yeretzian. Zürcher Hochschule für Angewandte Wissenschaften, Winterthur, Schweiz, 2010, 301-304]+[Changes in the aroma components of pecans during roasting., Cadwallader, K., Kim, H., Puangpraphant, S., Lorjaroenphon, Y., W: Expression of multidisciplinary flavor science., Red. I. Blank, M. Wüst, C. Yeretzian. Zürcher Hochschule für Angewandte Wissenschaften, Winterthur, Schweiz, 2010, 301-304]
  
 {{:pekannuss.jpg?500}}\\ {{:pekannuss.jpg?500}}\\
carya_illinoinensis_wangenh._k._koch.txt · Zuletzt geändert: 2023/09/21 08:51 von andreas

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