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--- prunus_persica_l._batsch [2022/05/29 14:18]
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+++ prunus_persica_l._batsch [2022/05/29 14:21] (aktuell)
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@@ Zeile 10: / Zeile 10: @@
-Main components of the headspace of living peach were lower boiling esters like methyl octanoate (34.2%), Z-3-hexenyl acetate (9.7%), ethyl octanoate (7.4%), and ethyl acetate (6.2%); minor components were γ-decalactone (2.5%) and dimethyl disulfide (0.6%). Picked peaches showed methyl octanoate (7.1%), ethyl octanoate (11.0%), δ-decalactone (10.6%), and γ-decalactone (39.2%). \\
+Main components of the headspace of living peach were lower boiling esters like methyl octanoate (34.2%), Z-3-hexenyl acetate (9.7%), ethyl octanoate (7.4%), and ethyl acetate (6.2%); minor components were γ-decalactone (2.5%) and dimethyl disulfide (0.6%). Picked peaches showed the main components methyl octanoate (7.1%), ethyl octanoate (11.0%), δ-decalactone (10.6%), and γ-decalactone (39.2%). \\
 [Mookherjee BD et al., „Fruits and Flowers: Live vs Dead - Which do we want?“, in: Nishimura, O. „Flavors and Fragrances, a world perspective.“ Proceedings of the 10th international congress of essential oils, fragrances and flavors, Washington, DC. Vol. 375. 1986, 415-424]

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