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--- corylus_maxima_mill [2015/02/21 14:05]
andreas
+++ corylus_maxima_mill [2021/06/06 11:59]
andreas
@@ Zeile 1: / Zeile 1: @@
-Corylus maxima Mill. - Betulaceae - (giant) filbert, **Lambersthasel**, Lambertnuß
+Corylus maxima Mill. - Betulaceae - (giant) filbert, **Lambertshasel**, Lambertnuß
-The latin name is not accepted as C.maxima is seen as a form of Corylus avellana. \\
+The latin name is not accepted as C.maxima is seen as a form of [[corylus_avellana_l|Corylus avellana]]. \\
-Deciduous shrub or tree, up to 10mtall, native to southeastern Europe and southwestern Asia; leaves round to heart-shaped (a purple-leaved form is grown as ornamental); flowers in catkins produced in late winter, the male pale yellow, female bright red; nuts 1.5–2.5cm long, fully enclosed in a 3–5 cm long husk. C. maxima is cultivated for its large nuts especially in Turkey. \\
+Deciduous shrub or tree, up to 10m tall, native to southeastern Europe and southwestern Asia; leaves round to ovate (a purple-leaved form is grown as ornamental); flowers in catkins produced in late winter, the male pale yellow, female bright red; nuts 1.5-2.5cm long, fully enclosed in a 3-5 cm long husk.
-[[http://en.wikipedia.org/wiki/Corylus_maxima ]][[http://de.wikipedia.org/wiki/Lambertshasel]]
-Giant filberts are bigger and taste something sweeter than the fruits of C.avellana. \\
+C. maxima is more sensitive to cold than C.avellana. Their main growing area is located in the Turkish Black Sea region, where three-quarters of the world's produced commercially available "hazelnuts" are produced.
-[[http://www.botanik-bochum.de/html/pflanzenbilder/Haselnuss.htm]]
+[[http://de.wikipedia.org/wiki/Lambertshasel]]
+Giant filberts are bigger and taste slightly sweeter than the fruits of C.avellana. \\
+[[http://www.botanik-bochum.de/jahrbuch/Pflanzenportraet_Corylus_avellana.pdf]]
+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]
 {{:corylusmax.jpg}} \\
@@ Zeile 12: / Zeile 17: @@
 [[http://www.plantillustrations.org/species.php?id_species=278054]]
+{{https://www.vdberk.es/site/assets/files/3029/corylus_maxima_purpurea_haselnuss-1.jpg}} \\
+Corylus maxima 'Purpurea' [[https://www.vdberk.es/arboles/corylus-maxima-purpurea/|Boomkwekerij Gebr. Van den Berk B.V.]]

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