Benutzer-Werkzeuge
pistacia_vera_l
Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | |||
|
pistacia_vera_l [2016/11/23 15:23] andreas |
pistacia_vera_l [2017/11/05 16:16] (aktuell) andreas |
||
|---|---|---|---|
| Zeile 15: | Zeile 15: | ||
| [Comparision three different techniques for extraction of volatiles from pistachio nuts., Kendirci, P., Onogur, T.A., In 9th Baltic Conference on Food Science and Technology" | [Comparision three different techniques for extraction of volatiles from pistachio nuts., Kendirci, P., Onogur, T.A., In 9th Baltic Conference on Food Science and Technology" | ||
| - | ---- | + | ---- |
| The potent odorants present in roasted pistachio aroma of Kerman (Spain) and and Fandooghi (Iran) varieties are almost the same (HS-SPME, GCO, AEDA 4:1). The main difference lies in the perception intensity of some of those compounds. There were 8 regions with the same FD of 1024 and 10 with FD 256. Highest FD factors of 1024 showed 2-methylbutanal / 3-methylbutanal (malty), unknown (earthy), octanal (citrus), 2-acetyl pyrroline (roasted nuts, corn), unknown (rubber, plastic), unknown (ruber, sulfur-like), | The potent odorants present in roasted pistachio aroma of Kerman (Spain) and and Fandooghi (Iran) varieties are almost the same (HS-SPME, GCO, AEDA 4:1). The main difference lies in the perception intensity of some of those compounds. There were 8 regions with the same FD of 1024 and 10 with FD 256. Highest FD factors of 1024 showed 2-methylbutanal / 3-methylbutanal (malty), unknown (earthy), octanal (citrus), 2-acetyl pyrroline (roasted nuts, corn), unknown (rubber, plastic), unknown (ruber, sulfur-like), | ||
pistacia_vera_l.1479910983.txt.gz · Zuletzt geändert: 2016/11/23 15:23 von andreas
Seiten-Werkzeuge
