Tinkturenpresse

Dies ist eine alte Version des Dokuments!

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Rosaceae - sy. Cerasus vulgaris Mill.; sour cherry, Sauerkirsche

„Prunus cerasus is thought to have originated as a natural hybrid between Prunus avium and Prunus fruticosa in the Iranian Plateau or Eastern Europe where the two species come into contact. Prunus fruticosa is believed to have provided its smaller size and sour tasting fruit. The hybrids then stabilised and interbred to form a new, distinct species.“ http://en.wikipedia.org/wiki/Prunus_cerasus

„… The flavour compounds were isolated from cherry juice by simultaneous distillation/extraction (extract I) and also by vacuum distillation followed by extraction of the condensate (extract II)… Sniffing the stepwise diluted extracts I and II revealed the same seven compounds with the highest aroma values: benzaldehyde, linalool, hexanal, 2(E)-hexanal, phenylacetaldehyde, 2(E),6(Z)-nonadienal and eugenol. Extract I contained in addition a flavour compound of high aroma value, whose structure is unknown.“ [Identifizierung flüchtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.), Wolfgang Schmid, Werner Grosch, Zeitschrift für Le0bensmittel-Untersuchung und -Forschung 01/1986; 182(5):407-412]