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--- prunus_cerasus_l [2015/11/18 10:10]
andreas
+++ prunus_cerasus_l [2018/08/25 10:19] (aktuell)
andreas
@@ Zeile 7: / Zeile 7: @@
 [Identifizierung flüchtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.), Wolfgang Schmid, Werner Grosch, Zeitschrift für Lebensmittel-Untersuchung und -Forschung 01/1986; 182(5):407-412]
-"The analysis results for seven of the aroma compounds obtained by vacuum distillation from sweet and sour cherry products were compared. The freshly pressed juices from 5 varieties of sour and 5 varieties of sweet cherries showed great differences in concentrations (μg/1): benzaldehyde (18-393), linalool (0.5-1.7), hexanal (0.3-54.7), 2(E)-hexenal (2.4-220), 2(E),6(Z)-nonadienal (0.1-2.4), phenylacetaldehyde (2.1-5.6) and eugenol (1.0-22.2). The benzaldehyde content of the juices showed the highest correlation to the recognition threshold of the cherry aroma note. The cherry jam showed a drastic change in the aroma composition: benzaldehyde and linalool increased greatly (7 and 13-times, respectively), while hexanal, 2(E)-hexenal and phenylacetaldehyde strongly decreased. The increase in benzaldehyde and linalool, which was also observed during simultaneous distillation/extraction of the juices, is caused by the hydrolysis of the corresponding glycosides during the heat treatments." \\
+|{{:benzaldehyde.jpg|benzaldehyde}} \\ benzaldehyde |{{:ez26nonadienal.jpg|(E,Z)-nona-2,6-dienal}} \\ (E,Z)-nona-2,6-dienal |{{:phenylacetaldehyde.jpg|phenylacetaldehyde}} \\ phenylacetaldehyde |{{:eugenol.jpg|eugenol}} \\ eugenol |
+"The analysis results for seven of the aroma compounds obtained by vacuum distillation from sweet and sour cherry products were compared. The freshly pressed juices from 5 varieties of sour and 5 varieties of sweet cherries showed great differences in concentrations (μg/l): benzaldehyde (18-393), linalool (0.5-1.7), hexanal (0.3-54.7), 2(E)-hexenal (2.4-220), 2(E),6(Z)-nonadienal (0.1-2.4), phenylacetaldehyde (2.1-5.6) and eugenol (1.0-22.2). The benzaldehyde content of the juices showed the highest correlation to the recognition threshold of the cherry aroma note. The cherry jam showed a drastic change in the aroma composition: benzaldehyde and linalool increased greatly (7 and 13-times, respectively), while hexanal, 2(E)-hexenal and phenylacetaldehyde strongly decreased. The increase in benzaldehyde and linalool, which was also observed during simultaneous distillation/extraction of the juices, is caused by the hydrolysis of the corresponding glycosides during the heat treatments." \\
 [Quantitative analyse flüchtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.), Süßkirschen (Prunus avium L.) und Kirschkonfitüren., Schmid, W., Grosch, W., Zeitschrift für Lebensmittel-Untersuchung und Forschung, Vol.183(1), 1986, 39-44]
-{{:cerasus_vulgaris.jpg?500}} \\
+{{:cerasus_vulgaris.jpg?600}} \\
 Masclef,A., Atlas des plantes de France, vol.2 t.97 (1890) \\
 [[http://plantgenera.org/species.php?id_species=1265267]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Konica_4/PICT2270.JPG}} \\
+Prunus cerasus \\ © Rolf Marschner (2007),
+[[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1292| www.botanische-spaziergaenge.at]]

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