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--- citrus_paradisi [2018/04/22 14:23]
andreas
+++ citrus_paradisi [2018/04/22 14:25]
andreas
@@ Zeile 8: / Zeile 8: @@
 Naringin is the major flavonoid in grapefruit and gives the grapefruit juice its bitter taste. It is metabolized to the cytochrome P450 inhibiting flavanone naringenin in the human body. [[https://en.wikipedia.org/wiki/Naringin]]
-"By application of the aroma extract dilution analysis on an extract prepared from fresh grapefruit juice, 37 odor-active compounds were detected in the flavor dilution (FD) factor range of 4−256 and subsequently identified. Among them the highest odor activities (FD factors) were determined for ethyl butanoate, [[https://en.wikipedia.org/wiki/Grapefruit_mercaptan|1-p-menthene-8-thiol]], (Z)-3-hexenal, 4,5-epoxy-(E)-2-decenal, [[http://www.thegoodscentscompany.com/data/rw1036031.html|4-mercapto-4-methylpentane-2-one]], 1-heptene-3-one, and wine lactone. Besides the 5 last mentioned compounds, a total of 13 further odorants were identified for the first time as flavor constituents of grapefruit. The data confirmed results of the literature on the significant contribution of 1-p-menthene-8-thiol in grapefruit aroma but clearly showed that a certain number of further odorants are necessary to elicit the typical grapefruit flavor." \\ [Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden), Andrea Buettner and Peter Schieberle, J. Agric. Food Chem., 47 (12), 1999, 5189-5193]
+"By application of the aroma extract dilution analysis on an extract prepared from fresh grapefruit juice, 37 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-256 and subsequently identified. Among them the highest odor activities (FD factors) were determined for ethyl butanoate, [[https://en.wikipedia.org/wiki/Grapefruit_mercaptan|1-p-menthene-8-thiol]], (Z)-3-hexenal, 4,5-epoxy-(E)-2-decenal, [[http://www.thegoodscentscompany.com/data/rw1036031.html|4-mercapto-4-methylpentane-2-one]], 1-heptene-3-one, and wine lactone. Besides the 5 last mentioned compounds, a total of 13 further odorants were identified for the first time as flavor constituents of grapefruit. The data confirmed results of the literature on the significant contribution of 1-p-menthene-8-thiol in grapefruit aroma but clearly showed that a certain number of further odorants are necessary to elicit the typical grapefruit flavor." \\ [Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden), Andrea Buettner and Peter Schieberle, J. Agric. Food Chem., 47 (12), 1999, 5189-5193]
 |{{:grapefruit_mercaptan.jpg| (R)-1-p-menthene-8-thiol }} \\ (R)-1-p-menthene-8-thiol |{{:cassis_pentanone.jpg| 4-mercapto-4-methylpentane-2-one}} \\ 4-mercapto-4-methylpentane-2-one |{{:nootkatone.jpg| (+)-nootkatone }} \\ (+)-nootkatone |

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