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carya_illinoinensis_wangenh._k._koch [2015/05/25 18:30]
andreas |
carya_illinoinensis_wangenh._k._koch [2023/09/21 08:51] (aktuell)
andreas |
| pecan, **Pekannuss**, Hickorynuss (-baum) | pecan, **Pekannuss**, Hickorynuss (-baum) |
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| 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]] |
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| "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... |
| [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] |
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| "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] | [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]] |
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| {{:pekannuss.jpg?500}}\\ | Whereas cashew nut, hazelnut, almond, and Brazil nut samples had lower amounts in combination with sotolon/(2E,4E,6Z)-nona-2,4,6-trienal ratios clearly differing from 1:1 in walnuts, the pecan nut sample showed some walnut character in the aroma. Carya illinoinensis and Juglans regia belong to the same family Juglandaceae, so this is maybe not surprising. "Actually, the (2E,4E,6Z)-nona-2,4,6-trienal concentration in the pecan nuts with 7.87 μg/kg was almost as high as in the walnuts, where 10.2 μg/kg had been determined and the sotolon concentration with 23.6 μg/kg was even higher, resulting in a ratio of sotolon to (2E,4E,6Z)-nona-2,4,6-trienal of 3:1." \\ |
| | [Stübner, Christine A., and Martin Steinhaus. „Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts.“ Journal of Agricultural and Food Chemistry 71.18 (2023): 7099-7108] |
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| | {{: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]] |
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| {{: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 |
