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prunus_cerasus_l [2017/10/30 09:02]
andreas |
prunus_cerasus_l [2018/08/25 10:19] (aktuell)
andreas |
| ... 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)-hexenal, phenylacetaldehyde, 2(E),6(Z)-nonadienal and eugenol. Extract I contained in addition a flavour compound of high aroma value, whose structure is unknown." \\ | ... 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)-hexenal, 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 Lebensmittel-Untersuchung und -Forschung 01/1986; 182(5):407-412] | [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] |
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| | |{{: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 | |
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| "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." \\ | "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] | [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] |
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| {{:cerasus_vulgaris.jpg?500}} \\ | {{:cerasus_vulgaris.jpg?600}} \\ |
| Masclef,A., Atlas des plantes de France, vol.2 t.97 (1890) \\ | Masclef,A., Atlas des plantes de France, vol.2 t.97 (1890) \\ |
| [[http://plantgenera.org/species.php?id_species=1265267]] | [[http://plantgenera.org/species.php?id_species=1265267]] |
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| | {{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]] |
