Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | |||
corylus_maxima_mill [2021/06/06 11:59] andreas |
corylus_maxima_mill [2021/11/16 11:29] (aktuell) andreas |
||
---|---|---|---|
Zeile 12: | Zeile 12: | ||
Volatiles of hazelnut oil (Turkey, cold-pressed from roasted seeds) were characterized by high amounts of acetic acid (33.7%), 3-methylbutanal (19.1%), 2-methylbutanal (14.0%), and hexanal (3.3%). Compounds with known impact on roasted notes were 2-methylpyrazine (3.2%), furfural (2.3%), furfurylalcohol (0.5%), dimethylpyrazines (4.4%), γ-butyrolactone (1.1%), and benzaldehyde (0.7%). \\ | Volatiles of hazelnut oil (Turkey, cold-pressed from roasted seeds) were characterized by high amounts of acetic acid (33.7%), 3-methylbutanal (19.1%), 2-methylbutanal (14.0%), and hexanal (3.3%). Compounds with known impact on roasted notes were 2-methylpyrazine (3.2%), furfural (2.3%), furfurylalcohol (0.5%), dimethylpyrazines (4.4%), γ-butyrolactone (1.1%), and benzaldehyde (0.7%). \\ | ||
[Bail, Stefanie, et al. „Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS.“ European journal of lipid science and technology 111.2 (2009): 170-182] | [Bail, Stefanie, et al. „Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS.“ European journal of lipid science and technology 111.2 (2009): 170-182] | ||
+ | |||
+ | ---- | ||
+ | |||
+ | Hazelnut paste for hazelnut spread: "A set of authentic hazelnut pastes and model samples containing various hazelnut paste amounts (from 0.1% to 28%) were analysed. Due to the variability found in filbertone content, it was not possible to propose a sufficiently robust model for the hazelnut paste quantification, | ||
+ | [Čížková, | ||
{{: | {{: |