Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung Letzte Überarbeitung Beide Seiten der Revision | ||
prunus_armeniaca_l [2017/06/05 11:29] andreas |
prunus_armeniaca_l [2022/07/08 13:02] andreas |
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"The origin of the species is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there." | "The origin of the species is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there." | ||
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+ | **flower** | ||
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+ | "The combination of 2-aminobenzaldehyde and 2-aminoacetophenone, | ||
+ | The headspace of Prunus armeniaca flower contained 2-aminobenzaldehyde (1.1%; orange-flower like) and 2-aminoacetophenone (0.8%; grape, sweet green; high impact - odor threshold in the picogram range). \\ | ||
+ | [R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 21, 34] | ||
+ | |||
+ | **fruit** | ||
"The esters were clearly the dominant constituents in the headspace sample. The major esters identified were | "The esters were clearly the dominant constituents in the headspace sample. The major esters identified were | ||
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"A correspondence analysis showed that cultivars could be separated into three clusters, according to their typical aroma. Hexyl acetate, γ-octalactone and γ-decalactone were shown to be key compounds for the apricot flavor whereas benzaldehyde could have a negative impact on the aroma of the less aromatic cultivars but would favorably complete the typical aroma of //Rouge du Roussillon// | "A correspondence analysis showed that cultivars could be separated into three clusters, according to their typical aroma. Hexyl acetate, γ-octalactone and γ-decalactone were shown to be key compounds for the apricot flavor whereas benzaldehyde could have a negative impact on the aroma of the less aromatic cultivars but would favorably complete the typical aroma of //Rouge du Roussillon// | ||
[Composition of apricot aroma: correlations between sensory and instrumental data. Guichard, E., Schlich, P., & Issanchou, S., Journal of Food Science, Vol.55(3), 1990, 735-738] | [Composition of apricot aroma: correlations between sensory and instrumental data. Guichard, E., Schlich, P., & Issanchou, S., Journal of Food Science, Vol.55(3), 1990, 735-738] | ||
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+ | The lactones of apricot like γ-hexalactone (10-245 ppb), γ-decalactone (300-610 ppb), γ-dodecalactone (40-75 ppb), δ-decalactone (85-115 ppb), are preferentially (R)-configured (80-98% ee) with the exception of (Z)-7-decen-5-olide (jasminlactone; | ||
+ | [Engel, K. H., W. Albrecht, and R. Tressl. „Chirality and aroma compounds: Bioformation and evaluation.“ Aroma perception formation evaluation. Proceedings of the 4th Wartburg Aroma Symposium. 1994, 230-246] | ||
" | " | ||
Zeile 21: | Zeile 32: | ||
[Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. Greger, V., Schieberle, P., Journal of agricultural and food chemistry, Vol.55(13), 2007, 5221-5228] | [Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. Greger, V., Schieberle, P., Journal of agricultural and food chemistry, Vol.55(13), 2007, 5221-5228] | ||
- | (R)-(+)-γ-decalactone was the predominant enantiomer (94-100%) in the headspace aroma of 14 apricot fruit cultivars, but enantiomerically pure (R)-(+)-γ-dodecalactone was detected in only five cultivars. | + | Major volatile components of dried (sun, hot air, microwaves) aricots were 5-hydroxymethylfurfural (5-HMF), 2, |
- | Enantiomeric composition of γ-decalactone and γ-dodecalactone did not change during ripening. \\ | + | [Göğüş, Fahrettin, Mustafa Z. Özel, and Alastair C. Lewis. "The effect of various drying techniques on apricot volatiles analysed using direct thermal desorption-GC-TOF/ |
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+ | (R)-(+)-γ-decalactone was the predominant enantiomer (94-100%) in the headspace aroma of 14 apricot fruit cultivars, but (R)-(+)-γ-dodecalactone | ||
[Ravid, Uzi, et al. „Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto‐HS-SPME stereoselective GC-MS.“ Flavour and fragrance journal 25.1 (2010): 20-27] | [Ravid, Uzi, et al. „Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto‐HS-SPME stereoselective GC-MS.“ Flavour and fragrance journal 25.1 (2010): 20-27] | ||
- | {{prunus_armeniaca.jpg? | + | {{prunus_armeniaca.jpg? |
Zorn, J., Oskamp, D.L., Vervolg op de Afbeeldingen der artseny-gewassen met derzelver Nederduitsche en Latynsche beschryvingen, | Zorn, J., Oskamp, D.L., Vervolg op de Afbeeldingen der artseny-gewassen met derzelver Nederduitsche en Latynsche beschryvingen, | ||
[[http:// | [[http:// | ||
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+ | {{http:// | ||
+ | Prunus armeniaca \\ © Rolf Marschner (2006), | ||
+ | [[http:// |