petroselinum_crispum_mill._fuss
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petroselinum_crispum_mill._fuss [2019/10/08 21:01] andreas |
petroselinum_crispum_mill._fuss [2020/08/14 23:41] andreas |
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|{{:p_mentha138trien.jpg|}} \\ p-mentha-1,3,8-triene | {{:myrapi.jpg|}} \\ apiole (R=OCH3) \\ myristicin (R=H) | | |{{:p_mentha138trien.jpg|}} \\ p-mentha-1,3,8-triene | {{:myrapi.jpg|}} \\ apiole (R=OCH3) \\ myristicin (R=H) | |
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| 3-Methyl-2,4-nonanedione (which smells like straw) was mainly responsible for the hay-like off-flavour of parsley during drying and storage. "Two furanoid fatty acids, known to be precursors of 3-methyl-2,4-nonanedione, were detected in dry parsley. The decrease in the intensities of the parsley-like, metallic and green notes in the odour profile during storage of dry parsley was due to losses of p-mentha-1,3,8-triene, myrcene and (Z)-6-decenal. Sulphurous cabbage-like and malty notes were caused by dimethyl sulphide, methylpropanal as well as 2- and 3-methylbutanal." \\ |
| [Masanetz, C., and W. Grosch. "Hay-like off-flavour of dry parsley." Zeitschrift für Lebensmitteluntersuchung und-Forschung A 206.2 (1998): 114-120] |
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"The major components of the essential oils of the leaves of the plain leaf type harvested at both growth | "The major components of the essential oils of the leaves of the plain leaf type harvested at both growth |
petroselinum_crispum_mill._fuss.txt · Zuletzt geändert: 2020/08/16 13:08 von andreas