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daucus_carota_subsp._sativus

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daucus_carota_subsp._sativus [2019/02/27 00:43]
andreas
daucus_carota_subsp._sativus [2019/02/27 08:53] (aktuell)
andreas
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 [[http://​www.biozac.de/​biozac/​capvil/​Cvdaucus.htm]] [[http://​www.biozac.de/​biozac/​capvil/​Cvdaucus.htm]]
  
-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 beansbeetrootchardlettucenasturtiumparsnippea 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 sharprawearthyrooty character to the aromawhich complements the sweeteroilyperfumyey 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]
 +
 +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] ​
  
 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%). \\
daucus_carota_subsp._sativus.txt · Zuletzt geändert: 2019/02/27 08:53 von andreas