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salvia_officinalis_l [2022/04/28 10:50]
andreas
salvia_officinalis_l [2022/04/28 12:08] (aktuell)
andreas
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 [Seasonal Variation of Essential Oil Yield and Composition of Sage (//Salvia officinalis L.//) Grown in Castilla-La Mancha (Central Spain). Arraiza, M. P., Arrabal, C., López, J. V., Notulae Botanicae Horti Agrobotanici Cluj-Napoca, vol.40(2), 2012, 106-108] [Seasonal Variation of Essential Oil Yield and Composition of Sage (//Salvia officinalis L.//) Grown in Castilla-La Mancha (Central Spain). Arraiza, M. P., Arrabal, C., López, J. V., Notulae Botanicae Horti Agrobotanici Cluj-Napoca, vol.40(2), 2012, 106-108]
  
-"The overall aroma profiles of commercial dried sage differ significantly from the profile of macerated fresh leaves. To clarify changes in the key aroma compounds, first an aroma extract dilution analysis was applied on an extract/distillate prepared from the fresh leaves of Italian garden sage cultivated in a green house in Germany. Among the 39 aroma active compounds characterized, (Z)-3-hexenal, 1,8-cineol, borneol and eugenol showed the highest flavor dilution (FD) factors. Odorants identified with FD factors between 64 and 8192 were quantitated to calculate odor activity values (OAV; ratio of concentration to odor threshold). The highest OAVs were determined for myrcene, (Z)-3-hexenal, (1S,2R,4S)-borneol and 1,8-cineol. A mixture of 22 key reference aroma compounds in the same concentrations as determined in the fresh sage leaves successfully mimicked the overall aroma profile of the spice... While all monoterpenes remained nearly unchanged during drying, in particular highly volatile compounds such as dimethyl sulfide or 2- and 3-methylbutanal were decreased. Almost a total loss occurred for 3-(methylthio)propanal, phenylacetaldehyde, and (Z)-3-hexenal. By contrast, storage of the dried leaves for 12 months at room temperature in the dark did not much effect the concentrations of selected key odorants, thus indicating that drying is the most important factor for the changes in aroma compounds. " \\+"The overall aroma profiles of commercial dried sage differ significantly from the profile of macerated fresh leaves. To clarify changes in the key aroma compounds, first an aroma extract dilution analysis was applied on an extract/distillate prepared from the fresh leaves of Italian garden sage cultivated in a green house in Germany. Among the 39 aroma active compounds characterized, (Z)-3-hexenal, 1,8-cineol, borneol and eugenol showed the highest flavor dilution (FD) factors. Odorants identified with FD factors between 64 and 8192 were quantitated to calculate odor activity values (OAV; ratio of concentration to odor threshold). The highest OAVs were determined for myrcene, (Z)-3-hexenal, (1S,2R,4S)-borneol and 1,8-cineol. A mixture of 22 key reference aroma compounds in the same concentrations as determined in the fresh sage leaves successfully mimicked the overall aroma profile of the spice... While all monoterpenes remained nearly unchanged during drying, in particular highly volatile compounds such as dimethyl sulfide or 2- and 3-methylbutanal were decreased. Almost a total loss occurred for 3-(methylthio)propanal, phenylacetaldehyde, and (Z)-3-hexenal. By contrast, storage of the dried leaves for 12 months at room temperature in the dark did not much effect the concentrations of selected key odorants, thus indicating that drying is the most important factor for the changes in aroma compounds." \\
 [Jonas, Michaela, and Peter Schieberle. "Characterization of the key aroma compounds in fresh leaves of garden sage (Salvia officinalis L.) by means of the sensomics approach: influence of drying and storage and comparison with commercial dried sage." Journal of Agricultural and Food Chemistry 69.17 (2021): 5113-5124] [Jonas, Michaela, and Peter Schieberle. "Characterization of the key aroma compounds in fresh leaves of garden sage (Salvia officinalis L.) by means of the sensomics approach: influence of drying and storage and comparison with commercial dried sage." Journal of Agricultural and Food Chemistry 69.17 (2021): 5113-5124]
  
salvia_officinalis_l.txt · Zuletzt geändert: 2022/04/28 12:08 von andreas