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daucus_carota_subsp._sativus [2019/02/27 00:43] andreas |
daucus_carota_subsp._sativus [2019/02/27 08:53] andreas |
[[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 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. \\ | GC-trapping experiments with the aroma oil obtained by solvent extraction-steam distillation of carrots showed 2-sec-butyl-3-methoxypyrazine to be present above its detection threshold. "It exerts its effect in carrot by imparting the slightly sharp, raw, earthy, rooty character to the aroma, which complements the sweeter, oily, perfumyey contributions of the major terpenoid constituents." \\ |
[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] |
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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 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] |
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Main volatile components of //fresh carrot leaves essential oil// (hydrodistilled, 0.07% yield) were sabinene (10.9%), linalool (14.9%), linalyl acetate (8.3%), carvone (8.7%) and carotol (9.8%). \\ | Main volatile components of //fresh carrot leaves essential oil// (hydrodistilled, 0.07% yield) were sabinene (10.9%), linalool (14.9%), linalyl acetate (8.3%), carvone (8.7%) and carotol (9.8%). \\ |