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prunus_domestica_l [2017/08/09 22:40]
andreas |
prunus_domestica_l [2019/02/07 22:37]
andreas |
| * Prunus domestica subsp. syriaca (or Prunus domestica subsp. insititia cv.Syriaca, yellow plum, **Mirabelle**) | * Prunus domestica subsp. syriaca (or Prunus domestica subsp. insititia cv.Syriaca, yellow plum, **Mirabelle**) |
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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 chromato-graphic 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." \\ | Of the volatiles present in a distillate from fermented plum juice, benzaldehyde, linalool, methyl cinnamate and γ-decalactone are believed (from odour evaluation of the gas chromatographic effluent) to make significant contribution to the plum-like character. „Of particular interest also is the presence of eugenol, rather than methyleugenol, reported in unfermented juice distillates.“ \\ |
| | [Ismail, Hanna MM, Anthony A. Williams, and Owen G. Tucknott. "The flavour components of plum." Zeitschrift für Lebensmitteluntersuchung und-Forschung A 171.1 (1980): 24-27] |
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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 | |
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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." \\ |
| [The flavour of plums (Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar victoria. Ismail, H. M., Williams, A. A., Tucknott, O. G., Journal of the Science of Food and Agriculture, Vol.32(6), 1981, 613-619] | [The flavour of plums (Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar victoria. Ismail, H. M., Williams, A. A., Tucknott, O. G., Journal of the Science of Food and Agriculture, Vol.32(6), 1981, 613-619] |
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| {{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT1951.JPG}} \\ | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT1951.JPG}} \\ |
| Prunus domestica \\ © Rolf Marschner (2006), | Prunus domestica © Rolf Marschner (2006), |
| [[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1288| www.botanische-spaziergaenge.at]] | [[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1288| www.botanische-spaziergaenge.at]] |
