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heracleum_transcaucasicum_manden [2018/07/16 17:24]
andreas angelegt 		heracleum_transcaucasicum_manden [2022/05/02 10:41] (aktuell)
andreas
Zeile 11: Zeile 11:
 The plant is locally used as culinary herb and in folk medicine. For karshm soup, the the dried shoots are cooked in water to remove bitterness, then the cooking water is discarded, the softened plant material crushed into small pieces and cooked with lentils, walnuts and wheat flour. GC-MS analysis showed that dried H.transcaucasicum shoots contain contain 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) at ~11.5mg/kg, thus explaining the dominating role of sotolon (odor threshold in water: 1.7µg/L) for the overall aroma impression. \\ The plant is locally used as culinary herb and in folk medicine. For karshm soup, the the dried shoots are cooked in water to remove bitterness, then the cooking water is discarded, the softened plant material crushed into small pieces and cooked with lentils, walnuts and wheat flour. GC-MS analysis showed that dried H.transcaucasicum shoots contain contain 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) at ~11.5mg/kg, thus explaining the dominating role of sotolon (odor threshold in water: 1.7µg/L) for the overall aroma impression. \\
 "Sotolon concentrations in the same order of magnitude (3.3-25mg/kg) have been reported in fenugreek seeds, whereas the sotolon concentration reported in dried lovage and soy sauce, namely 0.5-1mg/kg, were lower." \\ "Sotolon concentrations in the same order of magnitude (3.3-25mg/kg) have been reported in fenugreek seeds, whereas the sotolon concentration reported in dried lovage and soy sauce, namely 0.5-1mg/kg, were lower." \\
-[Maimone, Mariarosa, et al. "Odour-active compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum." European Food Research and Technology 243.6 (2017): 969-977]+[Maimone, Mariarosa, et al. "Odour-active compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum." European Food Research and Technology 243.6 (2017): 969-977] siehe auch: \\ 
 +[Steinhaus, M. "3.1. 1.2 Aromaaktive Verbindungen in Schösslingen des transkaukasischen Bärenklaus Heracleum transcaucasicum1." Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München (Leibniz-LSB@ TUM): Bericht 2017 243 (2017): 20-22] [[https://www.leibniz-lsb.de/fileadmin/doc/PDF/lsb_jahresbericht_2017_web.pdf#page=24]] 
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heracleum_transcaucasicum_manden.txt · Zuletzt geändert: 2022/05/02 10:41 von andreas

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