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petroselinum_crispum_mill._fuss [2016/11/11 21:27]
andreas
petroselinum_crispum_mill._fuss [2019/10/08 21:01] (aktuell)
andreas
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 "The aroma volatiles of a desert parsley were analysed using routine procedures, and 45 constituents were positively identified, including 11 not previously reported as parsley leaf volatiles. One component, 2-(p-tolyl)propan-2-ol,​ is a new aroma volatile and, together with [[http://​www.thegoodscentscompany.com/​data/​rw1551761.html|p-mentha-1,​3,​8-triene]],​ may be unique to parsley. Major constituents of the sample were 4-methoxy-6-(prop-2-enyl)benzo-1,​3-dioxolan (myristicin) 4,​7-dimethoxy-5-(prop-2-enyl)benzo-1,​3 dioxolan (apiole), β-phellandrene,​ p-mentha-1,​3,​8-triene and 4-isopropenyl-1-methylbenzene. Aroma assessments during GC showed that [[http://​en.wikipedia.org/​wiki/​Apiole|apiole]],​ in particular, had desirable parsley odour character."​ \\ "The aroma volatiles of a desert parsley were analysed using routine procedures, and 45 constituents were positively identified, including 11 not previously reported as parsley leaf volatiles. One component, 2-(p-tolyl)propan-2-ol,​ is a new aroma volatile and, together with [[http://​www.thegoodscentscompany.com/​data/​rw1551761.html|p-mentha-1,​3,​8-triene]],​ may be unique to parsley. Major constituents of the sample were 4-methoxy-6-(prop-2-enyl)benzo-1,​3-dioxolan (myristicin) 4,​7-dimethoxy-5-(prop-2-enyl)benzo-1,​3 dioxolan (apiole), β-phellandrene,​ p-mentha-1,​3,​8-triene and 4-isopropenyl-1-methylbenzene. Aroma assessments during GC showed that [[http://​en.wikipedia.org/​wiki/​Apiole|apiole]],​ in particular, had desirable parsley odour character."​ \\
 [Volatile aroma constituents of parsley leaves., J MacLeod, A., H Snyder, C., Subramanian,​ G., Phytochemistry,​ Vol.24(11), 1985, 2623-2627] [Volatile aroma constituents of parsley leaves., J MacLeod, A., H Snyder, C., Subramanian,​ G., Phytochemistry,​ Vol.24(11), 1985, 2623-2627]
 +
 +„Aroma extract dilution analysis of parsley leaf volatiles resulted in 14 odour compounds having high factors of dilution. Thirteen of these compounds were identified as methyl 2-methylbutanoate,​ myrcene, 1-octen-3-one,​ (Z)-1,​5-actadien-3-one,​ 2-isopropyl-3-methoxypyrazine,​ p-mentha-1,​3,​8-triene,​ linalool, 2-sec-butyl-3-methoxyprazine,​ (E)-6-decenal,​ β-citronellol,​ (E,​E)-2,​4-decadienal,​ β-ionone and myristicin.“ \\
 +[Jung, H-P., A. Sen, and W. Grosch. "​Evaluation of potent odorants in parsley leaves [Petroselinum crispum (Mill.) Nym. ssp. crispum] by aroma extract dilution analysis."​ Lebensmittel-Wissenschaft+ Technologie 25.1 (1992): 55-60]
  
 "On the basis of dilution experiments,​ 17 odorants of two parsley cultivars were selected for quantification and their odour activity values (OAVs, ratio of concentration to odour threshold) were calculated. The odorants showing higher OAVs with regard to the different odour notes in the odour profile of parsley were mixed. As the aroma of this mixture was close to that of parsley, it was concluded that p-mentha-1,​3,​8-triene,​ myrcene, 2-sec-butyl-3-methoxypyrazine,​ myristicin, linalool, (Z)-dec-6-enal and (Z)-hex-3-enal were the character impact flavour compounds of parsley. After chopping, the aroma of parsley changed rapidly. The loss in the ‘terpeny, parsley-like’ note in the odour profile was mainly due to both a decrease of p-mentha-1,​3,​8-triene and an increase of the ‘green, grassy’ and ‘fruity’ notes caused by a rapid formation of (Z)-hex-3-enal,​ (Z)-hex-3-enol and (Z)-hex-3-enyl acetate."​ \\ "On the basis of dilution experiments,​ 17 odorants of two parsley cultivars were selected for quantification and their odour activity values (OAVs, ratio of concentration to odour threshold) were calculated. The odorants showing higher OAVs with regard to the different odour notes in the odour profile of parsley were mixed. As the aroma of this mixture was close to that of parsley, it was concluded that p-mentha-1,​3,​8-triene,​ myrcene, 2-sec-butyl-3-methoxypyrazine,​ myristicin, linalool, (Z)-dec-6-enal and (Z)-hex-3-enal were the character impact flavour compounds of parsley. After chopping, the aroma of parsley changed rapidly. The loss in the ‘terpeny, parsley-like’ note in the odour profile was mainly due to both a decrease of p-mentha-1,​3,​8-triene and an increase of the ‘green, grassy’ and ‘fruity’ notes caused by a rapid formation of (Z)-hex-3-enal,​ (Z)-hex-3-enol and (Z)-hex-3-enyl acetate."​ \\
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 "​Sixteen different genotypes of parsley, including two cultivars, six populations,​ and eight inbred lines, were investigated regarding their sensory characteristics in relation to the volatile patterns and resistance to Septoria petroselini. The sensory quality was determined by a combination of profile analysis and preference test, whereas the volatile patterns were analyzed by headspace-SPME-GC of leaf homogenates with subsequent nontargeted data processing to prevent a possible overlooking of volatile compounds. The more resistant genotypes are characterized by several negative sensory characteristics such as bitter, grassy, herbaceous, pungent, chemical, and harsh. In contrast, the contents of some volatile compounds correlate highly and significantly either with resistance (e.g., hexanal and α-copaene) or with susceptibility (e.g., p-menthenol). Some of these compounds with very strong correlation to resistance are still unidentified and are presumed to act as resistance markers."​ \\ "​Sixteen different genotypes of parsley, including two cultivars, six populations,​ and eight inbred lines, were investigated regarding their sensory characteristics in relation to the volatile patterns and resistance to Septoria petroselini. The sensory quality was determined by a combination of profile analysis and preference test, whereas the volatile patterns were analyzed by headspace-SPME-GC of leaf homogenates with subsequent nontargeted data processing to prevent a possible overlooking of volatile compounds. The more resistant genotypes are characterized by several negative sensory characteristics such as bitter, grassy, herbaceous, pungent, chemical, and harsh. In contrast, the contents of some volatile compounds correlate highly and significantly either with resistance (e.g., hexanal and α-copaene) or with susceptibility (e.g., p-menthenol). Some of these compounds with very strong correlation to resistance are still unidentified and are presumed to act as resistance markers."​ \\
-[Sensory characteristics and volatile profiles of parsley (//​Petroselinum crispum// [Mill.] Nym.) in correlation to resistance properties against Septoria blight (Septoria petroselini).,​ Ulrich, D., Bruchmüller, T., Krüger, H., Marthe, F., Journal of agricultural and food chemistry, Vol.59(19), 2011, 10651-10656]+[Sensory characteristics and volatile profiles of parsley (//​Petroselinum crispum// [Mill.] Nym.) in correlation to resistance properties against Septoria blight (Septoria petroselini).,​ Ulrich, D., Bruchmüller, T., Krüger, H., Marthe, F., Journal of agricultural and food chemistry, Vol.59(19), 2011, 10651-10656]
  
-{{:​petersilie.jpg?​500}} \\+{{:​petersilie.jpg?​600}} \\
 Masclef,A., Atlas des plantes de France, vol.2, t.137 (1890) \\ Masclef,A., Atlas des plantes de France, vol.2, t.137 (1890) \\
 [[http://​plantgenera.org/​species.php?​id_species=772457]] [[http://​plantgenera.org/​species.php?​id_species=772457]]
petroselinum_crispum_mill._fuss.txt · Zuletzt geändert: 2019/10/08 21:01 von andreas