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cydonia_oblonga_mill [2017/10/27 18:51]
andreas 		cydonia_oblonga_mill [2021/02/28 10:40] (aktuell)
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+|{{: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.1509123071.txt.gz · Zuletzt geändert: 2017/10/27 18:51 von andreas

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