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--- prunus_domestica_l [2014/12/05 17:41]
andreas
+++ prunus_domestica_l [2021/11/21 10:20] (aktuell)
andreas
@@ Zeile 5: / Zeile 5: @@
 There are some subspecies:\\
-      * Prunus domestica subsp. domestica (common plums, zwetschge, **Zwetschge**)
+      * Prunus domestica subsp. domestica (common plums, **Zwetschge**)
-      * Prunus domestica subsp. insititia (damsons and bullaces, krieche, **Haferpflaume**)
+      * Prunus domestica subsp. insititia (damsons and bullaces, Krieche, **Haferpflaume**)
       * Prunus domestica subsp. italica (greengages, **Reineclaude**)
-      * Prunus domestica subsp. syriaca (yellow plum, **Mirabelle**)
+      * Prunus domestica subsp. syriaca (or Prunus domestica subsp. insititia  cv.Syriaca, yellow plum, **Mirabelle**)
-"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]
+|{{:benzaldehyde.jpg|benzaldehyde}} \\ benzaldehyde | {{:linalool.jpg|linalool}} \\ linalool | {{:gamma_decalactone.jpg| γ-decalactone}} \\ γ-decalactone | {{:methylcinnamate.jpg|methyl cinnamate}} \\ methyl cinnamate |
+"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]
+"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]
@@ Zeile 16: / Zeile 24: @@
 [Comparison of the volatile compounds from several commercial plum cultivars., Horvat, R. J., Chapman, G. W., Senter, S. D., Norton, J. D., Okie, W. R., Robertson, J. A., Journal of the Science of Food and Agriculture, Vol.60(1), 1992, 21-23]
-Three major compounds identified in dried prunes aroma were benzaldehyde, furural and ethyl cinnamate. \\
+Three major compounds identified in dried prunes aroma were benzaldehyde, furfural and ethyl cinnamate. \\
 [Volatile changes during dehydration of d'Agen prunes., Sabarez, H. T., Price, W. E., Korth, J., Journal of agricultural and food chemistry, 48(5), 2000, 1838-1842]
@@ Zeile 23: / Zeile 31: @@
 [[http://www.scielo.br/scielo.php?pid=S0101-20612012000100012&script=sci_arttext&tlng=es]]
-{{http://plantgenera.org/ILLUSTRATIONS_HD/152346.jpg?600}} \\
+{{prunus_domestica.jpg?600}} \\
-//Prunus domestica L., Vietz, F.B., Icones plantarum medico-oeconomico-technologicarum, vol. 2: t. 157 (1804) [F.B. Vietz] [[http://plantgenera.org/illustration.php?id_illustration=152346]]//
+Vietz, F.B., Icones plantarum medico-oeconomico-technologicarum, vol.2 t.157 (1804)\\
+[[http://plantgenera.org/illustration.php?id_illustration=152346]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT1951.JPG}} \\
+Prunus domestica  © Rolf Marschner (2006),
+[[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1288| www.botanische-spaziergaenge.at]]

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