Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- ocimum_basilicum_l [2021/01/11 22:50]
andreas
+++ ocimum_basilicum_l [2021/01/11 22:50] (aktuell)
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@@ Zeile 18: / Zeile 18: @@
 [[https://hort.purdue.edu/newcrop/proceedings1999/v4-499.html]]
-| {{:4mmp.jpg|4-mercapto-4-methylpentane-2-one}} \\ 4-mercapto-4-methylpentane-2-one \\ //(fruity cassis)// | {{:rotundone.jpg| rotundone }} \\ rotundone \\ //(peppery)//|
+| {{:4mmp.png|4-mercapto-4-methylpentane-2-one}} \\ 4-mercapto-4-methylpentane-2-one \\ //(fruity cassis)// | {{:rotundone.jpg| rotundone }} \\ rotundone \\ //(peppery)//|
 Omission tests with a basil model mixture showed that (Z)-3-hexenal (OAV 413000), 1,8-cineole (246000), 4-mercapto-4-methylpentane-2-one (83300), linalool (40000), 4-allyl-1,2-dimethoxybenzene (methyl eugenol, 9900) and eugenol (8900) are the most important odorants of fresh basil leaves.  \\ [Sensory relevance of volatile organic sulfur compounds in food. Blank, Imre. ACS symposium series. Vol. 826. Washington, DC; American Chemical Society; 1999, 2002]

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