Benutzer-Werkzeuge

Webseiten-Werkzeuge


eutrema_japonica_miq._koidz

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen Revision Vorhergehende Überarbeitung
eutrema_japonica_miq._koidz [2016/09/02 09:36]
andreas
eutrema_japonica_miq._koidz [2016/09/02 09:37] (aktuell)
andreas
Zeile 5: Zeile 5:
 [[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