Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- citrus_x_sinensis_l [2022/07/27 10:02]
andreas
+++ citrus_x_sinensis_l [2022/07/27 10:05] (aktuell)
andreas
@@ Zeile 23: / Zeile 23: @@
 [Widder, S., Eggers, M., Looft, J., Vossing, T., & Pickenhagen, W. (2003). New flavor compounds from orange essence oil. Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology, 207-216]
-"The composition of volatile aroma constituents of freshly hand extracted orange juice differed significantly from all commercial juices. Despite possessing less total volatiles than commercial juices, freshly hand extracted juice was characterized by a higher number of esters and aldehydes than commercially processed juices." (Aldehydes e.g. Acetaldehyde, hexananl, (E)-2-hexenal, heptanal, decanal; esters e.g. ethyl butyrate, ethyl 2-methyl butyrate) \\
+"The composition of volatile aroma constituents of freshly hand extracted orange juice differed significantly from all commercial juices. Despite possessing less total volatiles than commercial juices, freshly hand extracted juice was characterized by a higher number of esters and aldehydes than commercially processed juices." (Aldehydes e.g. Acetaldehyde, hexanal, (E)-2-hexenal, heptanal, decanal; esters e.g. ethyl butyrate, ethyl 2-methyl butyrate) \\
 [Bylaite, Egle, and Anne S. Meyer. "Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques." European food research and technology 222.1 (2006): 176-184]

Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Unterschiede

Seiten-Werkzeuge