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eutrema_japonica_miq._koidz

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eutrema_japonica_miq._koidz [2016/09/02 09:36]
andreas
eutrema_japonica_miq._koidz [2016/09/02 09:37] (aktuell)
andreas
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 [[http://​www.efloras.org/​florataxon.aspx?​flora_id=2&​taxon_id=241000220]] [[http://​www.efloras.org/​florataxon.aspx?​flora_id=2&​taxon_id=241000220]]
  
-" Its stem is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue."​ [[http://​en.wikipedia.org/​wiki/​Wasabi]]+"Its stem is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue."​ [[http://​en.wikipedia.org/​wiki/​Wasabi]]
  
 Fresh wasabi paste made by crushing the root develops a characteristically fresh greenish flavor clearly different from the flavors of pastes from the other glucosinolates containing plants. LC/​GC/​MS/​1H-NMR showed 6-methylthiohexyl isothiocyanate (2mg/kg), 7-methylthioheptyl isothiocyanate and 8-methylthiooctyl isothiocyanate to be the characteristic greenish wasabi flavor components. \\ Fresh wasabi paste made by crushing the root develops a characteristically fresh greenish flavor clearly different from the flavors of pastes from the other glucosinolates containing plants. LC/​GC/​MS/​1H-NMR showed 6-methylthiohexyl isothiocyanate (2mg/kg), 7-methylthioheptyl isothiocyanate and 8-methylthiooctyl isothiocyanate to be the characteristic greenish wasabi flavor components. \\
eutrema_japonica_miq._koidz.txt · Zuletzt geändert: 2016/09/02 09:37 von andreas