| Beide Seiten der vorigen Revision
Vorhergehende Überarbeitung
|
Letzte Überarbeitung
Beide Seiten der Revision
|
carya_illinoinensis_wangenh._k._koch [2015/06/13 11:37]
127.0.0.1 Externe Bearbeitung |
carya_illinoinensis_wangenh._k._koch [2020/02/10 15:54]
andreas |
| [Flavor and Volatile Compounds in Tree Nuts, Cadwallader, K.R., Puangpraphant, S., in Tree Nuts: Composition, Phytochemicals, and Health Effects, C. Alasalvar, & F. Shahidi (Eds.). CRC Press: Boca Raton, FL., 2009, 109-126] | [Flavor and Volatile Compounds in Tree Nuts, Cadwallader, K.R., Puangpraphant, S., in Tree Nuts: Composition, Phytochemicals, and Health Effects, C. Alasalvar, & F. Shahidi (Eds.). CRC Press: Boca Raton, FL., 2009, 109-126] |
| |
| "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., 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] | [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] [[https://home.zhaw.ch/yere/pdf/Teil77%20-%20Expression%20of%20Multidisciplinary.pdf]] |
| |
| {{:pekannuss.jpg?500}}\\ | {{:pekannuss.jpg?600}} \\ |
| Sargent, C.S., The Silva of North America, vol.7, t.339 (1898) [C.E.Faxon] \\ | Sargent, C.S., The Silva of North America, vol.7, t.339 (1898) [C.E.Faxon] \\ |
| [[http://plantgenera.org/species.php?id_species=207477]] | [[http://plantgenera.org/species.php?id_species=207477]] |
| |
| {{:pecan_seed.jpg?600}} | {{:pecan_seed.jpg}} \\ |
| | Pecan seeds, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
