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carya_illinoinensis_wangenh._k._koch [2020/02/10 15:54]
andreas
carya_illinoinensis_wangenh._k._koch [2023/09/21 08:51] (aktuell)
andreas
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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., 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]]+[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]
 + 
 +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
  
 {{:pekannuss.jpg?600}} \\ {{:pekannuss.jpg?600}} \\
carya_illinoinensis_wangenh._k._koch.1581346452.txt.gz · Zuletzt geändert: 2020/02/10 15:54 von andreas