Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | Nächste ÜberarbeitungBeide Seiten der Revision |
| daucus_carota_subsp._sativus [2019/02/26 23:42] – andreas | daucus_carota_subsp._sativus [2019/02/26 23:43] – andreas |
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| [[http://www.biozac.de/biozac/capvil/Cvdaucus.htm]] | [[http://www.biozac.de/biozac/capvil/Cvdaucus.htm]] |
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| By headspace examination of the salt-saturated juice from raw vegetable tissues, [[http://www.thegoodscentscompany.com/data/rw1008681.html|2-sec-butyl-3-methoxypyrazine]] has been found an important volatile component of carrot root and many other fresh vegetables like beans, beetroot, chard, lettuce, nasturtium, parsnip, pea shells, bell peppers and chili. \\ | By headspace examination of the salt-saturated juice from raw vegetable tissues, [[http://www.thegoodscentscompany.com/data/rw1008681.html|2-sec-butyl-3-methoxypyrazine]] has been found an important olfactory (green earthy vegetable-like) volatile component of carrot root and many other fresh vegetables like beans, beetroot, chard, lettuce, nasturtium, parsnip, pea shells, bell peppers and chili. \\ |
| [Murray, Keith E., and Frank B. Whitfield. "The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables." Journal of the Science of Food and Agriculture 26.7 (1975): 973-986] see also \\ | [Murray, Keith E., and Frank B. Whitfield. "The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables." Journal of the Science of Food and Agriculture 26.7 (1975): 973-986] see also \\ |
| [Cronin, Denis A., and Philip Stanton. "2‐Methoxy‐3‐sec‐butylpyrazine - an important contributor to carrot aroma." Journal of the Science of Food and Agriculture 27.2 (1976): 145-151] | [Cronin, Denis A., and Philip Stanton. "2‐Methoxy‐3‐sec‐butylpyrazine - an important contributor to carrot aroma." Journal of the Science of Food and Agriculture 27.2 (1976): 145-151] |
