Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Zuletzt angesehen:
citrus_x_sinensis_l

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen Revision Vorhergehende Überarbeitung
Nächste Überarbeitung Beide Seiten der Revision
citrus_x_sinensis_l [2018/08/02 10:27]
andreas 		citrus_x_sinensis_l [2018/08/24 19:10]
andreas
Zeile 16: Zeile 16:
 The most important compounds for the typical flavour of fresh pressed orange juice are (+)-limonene, acetaldehyde and decanal, with (Z)-3-hexenal, tr-4,5-epoxy-(E)-2-decenal, ethyl butanoate,  ethyl-2-methylbutanoate and 1-octen-3-one adding fruity and grassy notes. \\ The most important compounds for the typical flavour of fresh pressed orange juice are (+)-limonene, acetaldehyde and decanal, with (Z)-3-hexenal, tr-4,5-epoxy-(E)-2-decenal, ethyl butanoate,  ethyl-2-methylbutanoate and 1-octen-3-one adding fruity and grassy notes. \\
 [Andrea Büttner: Wichtige Aromastoffe in frisch gepressten Citrusfruchtsäften. Herbert Utz Verlag, 1999, 79-80] [Andrea Büttner: Wichtige Aromastoffe in frisch gepressten Citrusfruchtsäften. Herbert Utz Verlag, 1999, 79-80]
 +
 +The most abundant compounds found in commercial orange essence oil (Givaudan, from the water-insoluble, lipophilic portion of the condensed distillate formed when orange juice is thermally concentrated) were limonene (94.5%), myrcene (1.0%), valencene (0.8%), linalool (0.7%), octanal (0.3%), decanal (0.3%), and ethyl butyrate (0.3%). "Compounds which exhibited strongest aroma activity (in order of decreasing intensity) were: octanal, wine lactone, linalool, β-ionone, decanal, β-sinensal, and citronellal. These contributed citrusy, floral, sweet, and herbal notes to the oil... While esters are the most important aroma compounds in several fruits, the oxygenated terpenes and medium length aldehydes are more important in citrus. However, ethyl butyrate imparted a strong fruity note and wine lactone (a cyclic ester), was one of the key aroma impact compounds in orange essence oil and imparted a strong herbal, spicy note." \\
 +[Högnadóttir, Áslaug, and Russell L. Rouseff. "Identification of aroma active compounds in orange essence oil using gas chromatography–olfactometry and gas chromatography–mass spectrometry." Journal of chromatography A 998.1-2 (2003): 201-211] [[http://sites.chem.colostate.edu/diverdi/C431/experiments/gas%20chromatography%20and%20the%20smelloscope/references/j_chromat_a_2003_v998_p201.pdf]]
  
 „Examination of selected highly odoured constituents of orange and mandarin [peel] oils shows the concentration and threshold of these constituents. If the concentration in ppm is divided by its threshold (also in ppm), the percentage importance of these constituents reveals that in orange oil the major components responsible for the odour character of this oil are octanal, decanal, linalool, ß-sinensal, α-sinensal, and nonanal. Similarly, α-sinensal, octanal, decanal, methyl N-methylanthranilate, nonanal and linalool are the major components responsible for the odour of mandarine oil.“ \\ „Examination of selected highly odoured constituents of orange and mandarin [peel] oils shows the concentration and threshold of these constituents. If the concentration in ppm is divided by its threshold (also in ppm), the percentage importance of these constituents reveals that in orange oil the major components responsible for the odour character of this oil are octanal, decanal, linalool, ß-sinensal, α-sinensal, and nonanal. Similarly, α-sinensal, octanal, decanal, methyl N-methylanthranilate, nonanal and linalool are the major components responsible for the odour of mandarine oil.“ \\
citrus_x_sinensis_l.txt · Zuletzt geändert: 2022/07/27 10:05 von andreas

Seiten-Werkzeuge

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki