Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung | ||
prunus_armeniaca_l [2022/06/04 16:41] andreas |
prunus_armeniaca_l [2022/09/08 16:39] (aktuell) andreas |
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**flower** | **flower** | ||
- | "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). \\ | + | |
+ | "The combination of 2-aminobenzaldehyde and 2-aminoacetophenone, | ||
[R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 21, 34] | [R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 21, 34] | ||
Zeile 20: | Zeile 21: | ||
"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] | ||
+ | |||
+ | 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] | ||
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