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zea_mays_l._subsp._mays [2015/08/29 15:40]
andreas |
zea_mays_l._subsp._mays [2021/04/01 12:36] (aktuell)
andreas |
| Zea mays L. subsp. mays - Poaceae - (sweet) corn, **Mais** | Zea mays L. subsp. mays - Poaceae - (sweet) corn, **Mais** |
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| Erect culms up to 4m tall, domesticated in Central America; leaves up to 90cm long, glabrous or with tubercle-based hairs, margins scabrid, midvein stout; female inflorescence a cylindrical "cob," with 16–30 rows of spikelets; male inflorescence a "tassel" of many digitate racemes. \\ | Erect culms up to 4m tall, domesticated in Central America; leaves up to 90cm long, glabrous or with tubercle-based hairs, margins scabrid, midvein stout; female inflorescence a cylindrical "cob," with 16-30 rows of spikelets; male inflorescence a "tassel" of many digitate racemes. \\ |
| " This plant (maize, corn) was first domesticated in Central America about 7000 years ago and is now the third most important crop in the world. The many cultivars are grown for cereal or forage, and it is also an important source of oil, syrup, and alcohol." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200026507]] | "This plant (maize, corn) was first domesticated in Central America about 7000 years ago and is now the third most important crop in the world. The many cultivars are grown for cereal or forage, and it is also an important source of oil, syrup, and alcohol." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200026507]] |
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| Raw corn contained no methyl sulfide, but in canned or heated sweet corn samples, its content was in average 8.7 ppm. Because the odor treshold is in the range of some ppb, the compound is an important flavour constituent of heated corn. \\ | Raw corn contained no methyl sulfide, but in canned or heated sweet corn samples, its content was in average 8.7 ppm. Because the odor treshold is in the range of some ppb, the compound is an important flavour constituent of heated corn. \\ |
| [Sweet corn aroma, chemical components and relative importance in the overall flavor response., Flora, L.F., Wiley, R.C., Journal of Food Science, 39(4), 1974, 770-773] | [Sweet corn aroma, chemical components and relative importance in the overall flavor response., Flora, L.F., Wiley, R.C., Journal of Food Science, 39(4), 1974, 770-773] |
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| | {{:dimethylsulfide.jpg|dimethyl sulfide}} dimethyl sulfide | {{:2acetyl1pyrroline.jpg| 2-acetyl-1-pyrroline }} 2-acetyl-1-pyrroline | {{:2acetyl2thiazoline.jpg| 2-acetyl-2-thiazoline }} 2-acetyl-2-thiazoline | | | {{:dimethylsulfide.jpg|dimethyl sulfide}} \\ dimethyl sulfide | {{:2acetyl1pyrroline.jpg| 2-acetyl-1-pyrroline }} \\ 2-acetyl-1-pyrroline | {{:2acetyl2thiazoline.jpg| 2-acetyl-2-thiazoline }} \\ 2-acetyl-2-thiazoline | |
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| "The volatiles of some canned, frozen, and fresh sweet corn products were analyzed by capillary GLC-MS. Important aroma compounds identified include 2-acetyl-1-pyrroline and [[http://www.thegoodscentscompany.com/data/rw1038521.html|2-acetyl-2-thiazoline]]. Major volatiles found in all three corn products include dimethyl sulfide, 1-hydroxy-2-propanone, 2-hydroxy-3-butanone, and 2,3-butanediol. Pyridine, pyrazine, alkylpyrazines, and 2-acetylthiazole were additional major components in the canned products but minor components in the fresh and frozen products. Comparison of calculated odor units indicated that the compounds most important to canned sweet corn aroma include dimethyl sulfide, 2-acetyl-1-pyrroline, 2-ethyl-3,6-dimethylpyrazine, acetaldehyde, 3-methylbutanal, 4-vinylguaiacol, and 2-acetylthiazole." \\ | "The volatiles of some canned, frozen, and fresh sweet corn products were analyzed by capillary GLC-MS. Important aroma compounds identified include 2-acetyl-1-pyrroline and [[http://www.thegoodscentscompany.com/data/rw1038521.html|2-acetyl-2-thiazoline]]. Major volatiles found in all three corn products include dimethyl sulfide, 1-hydroxy-2-propanone, 2-hydroxy-3-butanone, and 2,3-butanediol. Pyridine, pyrazine, alkylpyrazines, and 2-acetylthiazole were additional major components in the canned products but minor components in the fresh and frozen products. Comparison of calculated odor units indicated that the compounds most important to canned sweet corn aroma include dimethyl sulfide, 2-acetyl-1-pyrroline, 2-ethyl-3,6-dimethylpyrazine, acetaldehyde, 3-methylbutanal, 4-vinylguaiacol, and 2-acetylthiazole." \\ |
| [Studies on flavor volatiles of some sweet corn products., Buttery, R.G., Stern, D.J., Ling, L.C., Journal of Agricultural and Food Chemistry, 42(3), 1994, 791-795] | [Studies on flavor volatiles of some sweet corn products., Buttery, R.G., Stern, D.J., Ling, L.C., Journal of Agricultural and Food Chemistry, 42(3), 1994, 791-795] |
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| {{:zea_mays.jpg?500}} \\ | "Application of an aroma extract dilution analysis to freshly prepared popcorn revealed 23 odorants among which 2-acetyl-1-pyrroline (roasty, popcorn-like), (E,E)-2,4-decadienal (fatty), 2-furfurylthiol (coffee-like), and 4-vinyl-2-methoxyphenol (spicy) predominated with the highest FD factors (odor activities). Further potent flavor compounds showing roasty odors were 2-acetyltetrahydropyridine and 2-propionyl-1-pyrroline. The latter compound showed a very low odor threshold of 0.02 ng/L (air), which was in the same magnitude as that reported for the 2-acetyl-1-pyrroline homologue. Sensory analysis of homologues 2-butanoyl- and 2-hexanoyl-1-pyrroline revealed that a longer alkyl side chain canceled the roasty flavor note and increased the odor thresholds by a factor of 10⁵." \\ |
| | [Schieberle, Peter. "Primary odorants in popcorn." Journal of agricultural and food chemistry 39.6 (1991): 1141-1144] |
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| | Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis of refined and whole grain extruded maize puffs reported 13 aroma compounds with a flavor dilution (FD) value ≥16 (with odor descriptor): Hexanal (green/oxidized), 2-methylpyrazine (roasted), 2,3-dimethylpyrazine (roasted), 2,5-dimethylpyrazine (roasted), 2-methyl-2-thiazoline (roasted/toasted), 2-pentylfuran (earthy/oxidized), 2-ethyl-3,5-dimethylpyrazine (roasted), 3-hydroxy-2-methyl-4H-pyran-4-one (maltol; caramel/toasted), 2-methoxyphenol (guaiacol; smokey), 2-acetyl-2-thiazoline (popcorn/corn chip), (E,E)-2,4-decadienal (oxidized), 2-methoxy-4-vinylphenol (4-vinyl guaiacol; clove), 4-hydroxy-3-methoxybenzaldehyde (vanillin; vanilla-like). \\ |
| | [Smith, Kenneth, and Devin G. Peterson. "Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs." Molecules 25.9 (2020): 2261] \\ |
| | [[https://www.mdpi.com/1420-3049/25/9/2261/pdf]] |
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| | {{:zea_mays.jpg?600}} \\ |
| Köhler,F.E., Medizinal Pflanzen, vol.3 t.78 (1890) \\ | Köhler,F.E., Medizinal Pflanzen, vol.3 t.78 (1890) \\ |
| [[http://plantgenera.org/species.php?id_species=1081381]] | [[http://plantgenera.org/species.php?id_species=1081381]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_2/PICT0134.JPG}} \\ |
| | Zea mays \\ © Rolf Marschner (2005), |
| | [[http://www.botanische-spaziergaenge.at/viewtopic.php?f=554&t=3324| www.botanische-spaziergaenge.at]] |
