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juglans_regia_l [2017/11/01 18:01] andreas |
juglans_regia_l [2023/09/21 09:04] (aktuell) andreas |
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"The aroma volatiles of walnuts from three different geographical locations were studied. Over 110 compounds were identified in the headspace volatiles, many for the first time as walnut components. Walnuts from China and the Ukraine contained high levels of lipid-derived volatiles, in particular hexanal, pentanal, 1-hexanol and 1-pentanol from linoleic acid breakdown, and 1-penten-3-ol from α-linolenic acid breakdown. Chilean walnuts, however, contained high levels of alkylbenzenes of molecular weight 120, with the lipid-derived aldehydes and alcohols present at much lower levels than in the other two walnut samples." | "The aroma volatiles of walnuts from three different geographical locations were studied. Over 110 compounds were identified in the headspace volatiles, many for the first time as walnut components. Walnuts from China and the Ukraine contained high levels of lipid-derived volatiles, in particular hexanal, pentanal, 1-hexanol and 1-pentanol from linoleic acid breakdown, and 1-penten-3-ol from α-linolenic acid breakdown. Chilean walnuts, however, contained high levels of alkylbenzenes of molecular weight 120, with the lipid-derived aldehydes and alcohols present at much lower levels than in the other two walnut samples." | ||
[Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)., Elmore, J.S., Nisyrios, I., Mottram, D.S., Flavour and fragrance journal, Vol.20(5), 2005, 501-506] | [Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)., Elmore, J.S., Nisyrios, I., Mottram, D.S., Flavour and fragrance journal, Vol.20(5), 2005, 501-506] | ||
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+ | [A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils., Torres, M.M., Martínez, M.L., Maestri, D.M., Journal of the American Oil Chemists' | ||
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+ | Important volatiles of walnut oils (pressed from roasted walnuts) were typical roasting products like furfural (1.3-12.5%), | ||
+ | [Bail, Stefanie, et al. „Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS.“ European journal of lipid science and technology 111.2 (2009): 170-182] | ||
"The chemical composition of volatile extract of Pakistani cultivar of walnut [ground nuts] was investigated using Gas Chromatography-Mass Spectrometery (GC-MS) analysis... Some volatiles e.g. α-thujene, sabinene, p-cymene, 1,8-cineol, linalool, myrtenal, pinocarveol, | "The chemical composition of volatile extract of Pakistani cultivar of walnut [ground nuts] was investigated using Gas Chromatography-Mass Spectrometery (GC-MS) analysis... Some volatiles e.g. α-thujene, sabinene, p-cymene, 1,8-cineol, linalool, myrtenal, pinocarveol, | ||
[Investigation on the volatile constituents of Juglans regia and their in vitro antioxidant potential., Abbasi, M.A., Raza, A., Riaz, T., Shahzadi, T., Aziz-ur-Rehman, | [Investigation on the volatile constituents of Juglans regia and their in vitro antioxidant potential., Abbasi, M.A., Raza, A., Riaz, T., Shahzadi, T., Aziz-ur-Rehman, | ||
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+ | "A total of 10 aroma-active compounds of OAVs ≥ 1 were identified in raw walnut, among which (E)-2-nonenal showed the highest OAV, and octanal, hexanal, and nonanal were also contributive to the flavor of raw walnut. In roasted walnut, 20 aroma-active compounds (OAVs ≥ 1) were obtained, and (E, | ||
+ | [Liu, Bing, et al. " | ||
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+ | "Fresh kernels of the walnut tree (Juglans regia L.) show a characteristic and pleasant aroma, the molecular basis of which was unknown. The application of an aroma extract dilution analysis resulted in 50 odor-active compounds. Among them, 37 had not been reported as fresh walnut kernel volatiles before, including the two odorants with the highest flavor dilution factors, namely, fenugreek-like smelling 3-hydroxy-4, | ||
+ | [Stübner, Christine A., and Martin Steinhaus. " | ||
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- | [[http:// | + | The main volatile component |
- | " | + | [Buttery, Ron G., et al. " |
- | [A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils., Torres, M.M., Martínez, M.L., Maestri, | + | |
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