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Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung Letzte Überarbeitung Beide Seiten der Revision | ||
citrus_japonica_thunb [2016/01/03 10:20] andreas |
citrus_japonica_thunb [2021/10/24 10:20] andreas |
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"None of the cultivars, formerly recognized as species, has been found in truly " | "None of the cultivars, formerly recognized as species, has been found in truly " | ||
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+ | Analysis of the flower scent with SPME/GC-MS showed β-ocimene (20.1%), 6-methyl-5-hepten-2-one (12.0%), 2-aminobenzaldehyde (10.7%), limonene (10.7%), methyl anthranilate (10.7%), ethyl acetate (5.3%), linalool (4.1%), nonanal (4.1%), decanal (4.1%), α-pinene (2.9%), acetophenone (1.2%), and indole (0.7%) as main components. \\ | ||
+ | [Ham, D. Y., & Seung-Ho, K. O. (2018). U.S. Patent Application No. 15/ | ||
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"The fruit is eaten whole, skin and all. The inside is still quite sour, but the skin has the sweeter flavour, when eaten together it produces an unusual refreshing flavour... Kumquats are cultivated in China, Korea, Japan, Taiwan, Southeast Asia, Nepal, southern Pakistan, Iran, the Middle East, Europe... and the United States... They are much hardier than other citrus plants such as oranges... The fruit can be eaten cooked but is mainly used to make marmalades and jellies. It is grown as an ornamental plant and can be used in bonsai. The plant symbolizes good luck in China and other Asian countries, where it is kept as a houseplant and given as a gift during the Lunar New Year." \\ | "The fruit is eaten whole, skin and all. The inside is still quite sour, but the skin has the sweeter flavour, when eaten together it produces an unusual refreshing flavour... Kumquats are cultivated in China, Korea, Japan, Taiwan, Southeast Asia, Nepal, southern Pakistan, Iran, the Middle East, Europe... and the United States... They are much hardier than other citrus plants such as oranges... The fruit can be eaten cooked but is mainly used to make marmalades and jellies. It is grown as an ornamental plant and can be used in bonsai. The plant symbolizes good luck in China and other Asian countries, where it is kept as a houseplant and given as a gift during the Lunar New Year." \\ | ||
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"This study was conducted to determine the composition of kumquat (Fortunella japonica Swingle) cold-pressed peel oil and to determine which volatile components are primarily responsible for the aroma of this oil. Eighty-two compounds were identified in the oil by GC and GC-MS. The major compounds were limonene (93.73%), myrcene (1.84%), and ethyl acetate (1.13%). Flavor dilution (FD) factors and relative flavor activities (RFA) of volatile constituents were evaluated by aroma extract dilution analysis with gas chromatography−olfactometry (GC-O). Camphene, terpinen-4-ol, | "This study was conducted to determine the composition of kumquat (Fortunella japonica Swingle) cold-pressed peel oil and to determine which volatile components are primarily responsible for the aroma of this oil. Eighty-two compounds were identified in the oil by GC and GC-MS. The major compounds were limonene (93.73%), myrcene (1.84%), and ethyl acetate (1.13%). Flavor dilution (FD) factors and relative flavor activities (RFA) of volatile constituents were evaluated by aroma extract dilution analysis with gas chromatography−olfactometry (GC-O). Camphene, terpinen-4-ol, | ||
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[Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil., Choi, H. S., Journal of agricultural and food chemistry, Vol.53(5), 2005, 1642-1647] | [Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil., Choi, H. S., Journal of agricultural and food chemistry, Vol.53(5), 2005, 1642-1647] | ||
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The major volatile compounds of F.margarita fruits (analysed by HS-GC/MS) were limonene (73.8%), α-pinene (6.9%), β-myrcene (3.7%), γ-terpinene (2.0%), trans-carveol (1.6%), terpinolene (1.5%), and 4-terpineol (0.9%). Methylbutenol (1.1%) was also present. \\ | The major volatile compounds of F.margarita fruits (analysed by HS-GC/MS) were limonene (73.8%), α-pinene (6.9%), β-myrcene (3.7%), γ-terpinene (2.0%), trans-carveol (1.6%), terpinolene (1.5%), and 4-terpineol (0.9%). Methylbutenol (1.1%) was also present. \\ | ||
[Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/ | [Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/ | ||
- | {{http:// | + | {{citrus_japonicacbm.jpg?600}} \\ |
- | Siebold, P.F. von, Zuccarini, J.G., Flora Japonica, t.15 (1875) \\ | + | Citrus japonica Thunb.; Curtis, W. Botanical Magazine (1800-1948) Bot. Mag. vol. 100 (1874) \\ |
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+ | Citrus japonica fruits, [[https:// |