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Carya illinoinensis (Wangenh.) K. Koch - Syn.Carya illinoensis (Wangenh.) K. Koch; Carya pecan (Marshall) Engl. & Graebn. - Juglandaceae
pecan, Pekannuss, Hickorynuss (-baum)
Tree, native to Northern America.
„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…
The seeds of the pecan are edible, with a rich, buttery flavor. They can be eaten fresh or used in cooking, particularly in sweet desserts.“
http://en.m.wikipedia.org/wiki/Pecan
Wang, P. S., & Odell, G. V. (1972). Characterization of some volatile constituents of roasted pecans. Journal of Agricultural and Food Chemistry, 20(2), 206-210
Cadwallader, K. R., & Puangpraphant, S. (2009). Flavor and Volatile Compounds in Tree Nuts (pp. 109-126). C. Alasalvar, & F. Shahidi (Eds.). CRC Press: Boca Raton, FL.
„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.“
[CADWALLADER, K., Kim, H., Puangpraphant, S., & Lorjaroenphon, Y. (2010). Changes in the aroma components of pecans during roasting. W: Expression of multidisciplinary flavor science. Red. I. Blank, M. Wüst, C. Yeretzian. Zürcher Hochschule für Angewandte Wissenschaften, Winterthur, Schweiz, 301-304]]
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Sargent, C.S., The Silva of North America, vol.7, t.339 (1898) [C.E.Faxon]
http://plantgenera.org/species.php?id_species=207477