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--- pyrus_pyrifolia_burm._nak [2014/12/06 18:27]
andreas
+++ pyrus_pyrifolia_burm._nak [2022/06/10 12:06] (aktuell)
andreas
@@ Zeile 2: / Zeile 2: @@
 沙梨 sha li (chin.), ナシ (梨) nashi (jap.), nashi pear, China pear, Asian pear, **Nashi-Birne**, China-Birne
-"Along with cultivars of P. × bretschneideri and P. ussuriensis, the fruit is also called the nashi pear." \\
+Tree, up to 15m high, native to China, Laos and Vietnam; flowers white; fruit subglobose, brownish with pale dots, 3.5–5.5 cm in diam. [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011195]]
-[[http://en.wikipedia.org/wiki/Pyrus_pyrifolia]]
-"The volatile constituents of Asian pear were isolated using vacuum steam distillation-extraction (vacuumSDE)
+"Along with cultivars of P. × bretschneideri and P. ussuriensis, the fruit is also called the nashi pear."
-and dynamic headspace sampling of intact and blended fruit. The samples were analyzed by high-resolution gas
+[[http://en.wikipedia.org/wiki/Pyrus_pyrifolia|Wikipedia]]
-chromatography and GC/MS... Odor unit values calculated from concentration and odor threshold data indicate that the following compounds are important contributors to pear aroma: ethyl 2-methylbutanoate, ethyl hexanoate, ethyl butanoate, ethyl 2-methylpropanoate, hexyl acetate, ethyl heptanoate, hexanal, ethyl pentanoate, and ethyl propanoate... \\
-Due to its particularly low odor threshold of 0.006 ppb, ethyl 2-methylbutanoate appears to be an important contributor to pear aroma... Analysis of fresh pear extract obtained by vacuum SDE revealed that ethyl 2-methyl-butanoate occurred in exclusively the S(+) configuration. Earlier studies had shown that this important ester is also present in exclusively the S(+) configuration in pineapple (Takeoka et al., 1990) and predominantly in the S(+) configuration in Granny Smith apples (Mosandl et al., 1991)." \\
+Dynamic headspace sampling of vacuum steam distillated extracts of intact and blended Asian pear fruits showed ethyl propanoate, ethyl butanoate, ethyl hexanoate, butyl acetate, ethyl 2-methylbutanoate, hexyl acetate, ethyl octanoate, ethyl (Z)-4-decenoate, and ethyl (E)-2,4-decadienoate as the main components. Calculated OAV  indicated that most important contributors to Asian pear aroma are (OAV): ethyl 2-methylbutanoate (37000), ethyl hexanoate (9427), ethyl butanoate (4756), ethyl 2-methylpropanoate (760), hexyl acetate (492), ethyl heptanoate (39), hexanal (37), ethyl pentanoate (27), ethyl propanoate (26), 3-methylbutylacetate (13), butyl acetate (13), (E)-2-hexenal (7), ethyl octanoate (6), ethyl (E,Z)-2,4-decadienoate (6), and octyl acetate (3). \\
+"Due to its particularly low odor threshold of 0.006 ppb, ethyl 2-methylbutanoate appears to be an important contributor to pear aroma... Analysis of fresh pear extract obtained by vacuum SDE revealed that ethyl 2-methyl-butanoate occurred in exclusively the S(+) configuration. Earlier studies had shown that this important ester is also present in exclusively the S(+) configuration in pineapple (Takeoka et al., 1990) and predominantly in the S(+) configuration in Granny Smith apples (Mosandl et al., 1991)." \\
 [ Volatile constituents of Asian pear (Pyrus serotina)., Takeoka, G. R., Buttery, R. G., Flath, R. A., Journal of Agricultural and Food Chemistry, Vol.40(10), 1992, 1925-1929]
+{{https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Nashi-pear%2Ckatori-city%2Cjapan.JPG/800px-Nashi-pear%2Ckatori-city%2Cjapan.JPG}} \\
+Nashi pear, author: katorisi [[https://commons.wikimedia.org/wiki/Pyrus_pyrifolia]] [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]

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