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Vorhergehende Überarbeitung
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prunus_domestica_l [2019/02/07 22:37]
andreas |
prunus_domestica_l [2021/11/21 10:20] (aktuell)
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| |{{:benzaldehyde.jpg|benzaldehyde}} \\ benzaldehyde | {{:linalool.jpg|linalool}} \\ linalool | {{:gamma_decalactone.jpg| γ-decalactone}} \\ γ-decalactone | {{:methylcinnamate.jpg|methyl cinnamate}} \\ methyl cinnamate | | |{{:benzaldehyde.jpg|benzaldehyde}} \\ benzaldehyde | {{:linalool.jpg|linalool}} \\ linalool | {{:gamma_decalactone.jpg| γ-decalactone}} \\ γ-decalactone | {{:methylcinnamate.jpg|methyl cinnamate}} \\ methyl cinnamate | |
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| | "Qualitative and quantitative examination of the aromas above four cultivars of intact plums, using gas chromatography and gas chromatography-mass spectrometry, gave information on 33 components of which linalool, benzaldehyde, methyl cinnamate and y-decalactone were present in regions of the chromatogram associated with plum-like aromas. Comparison of the analytical data with the scoring of plum-like character by sensory means showed that the percentage concentration of these compounds only related approximately to the sensory scores, whereas the percentage of hexanol, the major component present in the extracts, was inversely related." \\ |
| | [Ismail, Hanaa MM, Anthony A. Williams, and Owen G. Tucknott. "The flavour components of plums: an examination of the aroma components present in the headspace above four cultivars of intact plums, Marjorie's seedling, Merton Gem, NA 10 and Victoria." Journal of the Science of Food and Agriculture 32.5 (1981): 498-502] |
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| "Vacuum steam distillation followed by solvent extraction, chemical separation and examination of the final extract by gas chromatography, and gas chromatography-mass spectrometry, enabled 73 volatile components to be identified in juices prepared from plums of the cultivar Victoria. Of these, odour evaluation of the gas chromatographic exit as the components were being separated, indicated that benzaldehyde, linalool, ethyl nonanoate, methyl cinnamate and γ-decalactone contribute to ‚plum’ aroma. Milling the plums, as opposed to merely removing the stones prior to enzyming and expressing the juice, increased the concentrations of hexanol and cis 3-hexenol and also produced hexanal and trans 2-hexenal, these four components giving rise to the characteristic ‚green’ aroma of juice prepared in this way." \\ | "Vacuum steam distillation followed by solvent extraction, chemical separation and examination of the final extract by gas chromatography, and gas chromatography-mass spectrometry, enabled 73 volatile components to be identified in juices prepared from plums of the cultivar Victoria. Of these, odour evaluation of the gas chromatographic exit as the components were being separated, indicated that benzaldehyde, linalool, ethyl nonanoate, methyl cinnamate and γ-decalactone contribute to ‚plum’ aroma. Milling the plums, as opposed to merely removing the stones prior to enzyming and expressing the juice, increased the concentrations of hexanol and cis 3-hexenol and also produced hexanal and trans 2-hexenal, these four components giving rise to the characteristic ‚green’ aroma of juice prepared in this way." \\ |
