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Nächste Überarbeitung 		Vorhergehende Überarbeitung
cydonia_oblonga_mill [2017/10/27 18:51]
andreas 		cydonia_oblonga_mill [2021/02/28 10:40]
andreas
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+|{{:farnesene_eealpha.jpg|(E,E)-α-farnesene}} \\ (E,E)-α-farnesene |{{: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%).\\
Zeile 25: Zeile 25:
 "Ripe quince fruits are not edible raw because of their hardness and bitterness, but they nevertheless emit a floral odor so strong that they are sometimes used as household room refreshers." Oils obtained from the peel of quince fruit consisted mainly (GC 77%) of esters, mostly ethyl esters. \\ "Ripe quince fruits are not edible raw because of their hardness and bitterness, but they nevertheless emit a floral odor so strong that they are sometimes used as household room refreshers." Oils obtained from the peel of quince fruit consisted mainly (GC 77%) of esters, mostly ethyl esters. \\
 [Volatile constituents of peel of quince fruit, Cydonia oblonga Miller., Umano, K., Shoji, A., Hagi, Y., Shibamoto, T., Journal of Agricultural and Food Chemistry, Vol.34(4), 1986, 593-596] [Volatile constituents of peel of quince fruit, Cydonia oblonga Miller., Umano, K., Shoji, A., Hagi, Y., Shibamoto, T., Journal of Agricultural and Food Chemistry, Vol.34(4), 1986, 593-596]
 +
 +Theaspiranes A/B (fresh green-woody/cassis-like) are formed at natural pH of the quince fruit pulp under acidic conditions (pH 3.5-3.8) from the labile precursor 4-hydroxy-7,8-dihydro-beta-ionol. \\
 +[Winterhalter, Peter, and Peter Schreier. "4-Hydroxy-7,8-dihydro-beta-ionol: natural precursor of theaspiranes in quince fruit (Cydonia oblonga, Mill.)." Journal of Agricultural and Food Chemistry 36.3 (1988): 560-562]
 +
 +Main volatile components (HS-GC-MS) of freeze-dried fruit puree were ethanol (~50%), ethyl acetate (35.4%), ethyl hexanoate (2.8%), the theaspiranes (2.2%), ethyl octanoate (1.4%), and ethyl 2-methylbutyrate (~1%). Minor components were e.g. limonene, trimethylbenzol, alpha ionene, farnesene, acetoin, safranal, and vitispirane; esters like propyl acetate, ethyl butyrate, and ethyl (E)-2-octenoate; alcohols like isobutanol, 2-methylbutanol and hexanol; and aldehydes like hexanal, octanal and nonanal. \\
 +[Heiduk, Andrea. Einfluss verschiedener Trocknungsmethoden auf Aromen von Quitten und Scheinquitten. Diss. Hochschule, 2018, 43-47] 
  
 {{:cydonia_vulgaris.jpg?600}} \\ {{:cydonia_vulgaris.jpg?600}} \\
cydonia_oblonga_mill.txt · Zuletzt geändert: 2021/02/28 10:40 von andreas

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