Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- lactuca_sativa_l [2022/06/07 17:21]
andreas
+++ lactuca_sativa_l [2024/02/19 12:07] (aktuell)
andreas
@@ Zeile 17: / Zeile 17: @@
 Bitterness of lettuce is associated with sesquiterpene lactones and its derivatives like lactucin-15-oxalate, 8-deoxylactucin 15-oxalate and lactucopicrin oxalate. Tannins based on 4-hydroxyphenyl acetyl esters of glucose with 2,3,4-tri-O-(4-hydroxyphenylacetyl)glucopyranose and homologues as core components are also present. \\
-[Metabolite Profiling of Sesquiterpene Lactones from Lactuca Species - Major latex components are novel oxalate and sulfate conjugates of lactucin and its derivatives., Sessa, R.A., Bennett, M.H., Lewis, M.J., Mansfield, J.W., Beale, M.H., Journal of Biological Chemistry, Vol.275(35), 2000, 26877-26884] \\
+[Metabolite Profiling of Sesquiterpene Lactones from Lactuca Species - Major latex components are novel oxalate and sulfate conjugates of lactucin and its derivatives., Sessa, R.A., Bennett, M.H., Lewis, M.J., Mansfield, J.W., Beale, M.H., Journal of Biological Chemistry, Vol.275(35), 2000, 26877-26884]
 [[http://www.jbc.org/content/275/35/26877.full.html]]
+"Lactuca sativa L. var. augustana has a basmati rice-like odor with a green note in the background. This typical odor is due to the release of 2-acetyl-1-pyrroline (2-AP) after heating, which is confirmed by volatile analysis." \\
+[Starkenmann, Christian, et al. "Occurrence of 2-acetyl-1-pyrroline and its nonvolatile precursors in celtuce (Lactuca sativa L. var. augustana)." Journal of agricultural and food chemistry 67.42 (2019): 11710-11717]
 {{:lettuce.jpg?600}} \\

Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Unterschiede

Seiten-Werkzeuge