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cydonia_oblonga_mill [2017/10/27 18:51]
andreas 		cydonia_oblonga_mill [2019/03/25 10:37]
andreas
Zeile 7: Zeile 7:
 [[http://de.wikipedia.org/wiki/Quitte]] [[http://de.wikipedia.org/wiki/Quitte]]
  
-"Quince cheese is prepared with quince fruits. The fruit is cooked with sugar,[3] turns red after a long cooking time, and becomes a relatively firm quince jelly, dense enough to hold its shape. The taste is sweet but slightly astringent, and it is similar in consistency, flavor and use to guava cheese or guava paste." \\+"Quince cheese is prepared with quince fruits. The fruit is cooked with sugar, turns red after a long cooking time, and becomes a relatively firm quince jelly, dense enough to hold its shape. The taste is sweet but slightly astringent, and it is similar in consistency, flavor and use to guava cheese or guava paste." \\
 [[https://en.wikipedia.org/wiki/Quince_cheese]] [[https://en.wikipedia.org/wiki/Quince_cheese]]
  
Zeile 17: Zeile 17:
 [Tsuneya, Tomoyuki, et al. "Isolation and identification of novel terpene lactones from quince fruit (Cydonia oblonga Mill., Marmelo)." Agricultural and Biological Chemistry 44.4 (1980): 957-958] [[https://www.jstage.jst.go.jp/article/bbb1961/44/4/44_4_957/_pdf]] [Tsuneya, Tomoyuki, et al. "Isolation and identification of novel terpene lactones from quince fruit (Cydonia oblonga Mill., Marmelo)." Agricultural and Biological Chemistry 44.4 (1980): 957-958] [[https://www.jstage.jst.go.jp/article/bbb1961/44/4/44_4_957/_pdf]]
  
-{{:marmelo_lactones.jpg|marmelo lactones}} marmelo lactones+|{{:marmelo_lactones.jpg|marmelo lactones}} \\ marmelo lactones |{{:theaspirane.jpg| theaspirane}} \\ theaspirane A/B |{{:ionone_beta.jpg| β-ionone}} \\ β-ionone |
  
 62 compounds were identified in the essential oil (steam distillation) of quince fruit, trans-α-farnesene (31.3%), (+)-trans-marmelo lactone (10.3%) and (-)-cis-marmelo lactone (13.0%) were detected as the major components. The marmelo lactones own a sweet and strong aroma and seem to contribute considerable to the main aroma of quince fruit. Some of the furfural (3.4%) probably is derived from the decomposition of precursors such as pentose and ascorbic acid in the process of steam distillation. The four stereoisomers of megastigma-4,6,8-trien-3-one (2.9%), trans-marmelo oxide (2.4%), cis-marmelo oxide (2.2%), theaspirane (2.9%), theaspirone (1.5%), vitispirane (1.0%), 3,4-dehydro-β-ionone (0.04%) and β-ionone (0.15%) contribute to quince aroma. Only small amounts (2.16%) of fruit esters are present, mostly ethyl caprylate (0.8%), ethyl caproate (0.4%) and cis-3-hexenyl caproate (0.3%).\\ 62 compounds were identified in the essential oil (steam distillation) of quince fruit, trans-α-farnesene (31.3%), (+)-trans-marmelo lactone (10.3%) and (-)-cis-marmelo lactone (13.0%) were detected as the major components. The marmelo lactones own a sweet and strong aroma and seem to contribute considerable to the main aroma of quince fruit. Some of the furfural (3.4%) probably is derived from the decomposition of precursors such as pentose and ascorbic acid in the process of steam distillation. The four stereoisomers of megastigma-4,6,8-trien-3-one (2.9%), trans-marmelo oxide (2.4%), cis-marmelo oxide (2.2%), theaspirane (2.9%), theaspirone (1.5%), vitispirane (1.0%), 3,4-dehydro-β-ionone (0.04%) and β-ionone (0.15%) contribute to quince aroma. Only small amounts (2.16%) of fruit esters are present, mostly ethyl caprylate (0.8%), ethyl caproate (0.4%) and cis-3-hexenyl caproate (0.3%).\\
cydonia_oblonga_mill.txt · Zuletzt geändert: 2021/02/28 10:40 von andreas

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