| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| malus_domestica_borkh [2021/10/20 12:04] – andreas | malus_domestica_borkh [2025/05/02 12:57] (aktuell) – andreas |
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| Deciduous tree, up to 4m (cultivars) or 12m (wild) tall. "The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists... There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics." [[http://en.wikipedia.org/wiki/Apple]] | Deciduous tree, up to 4m (cultivars) or 12m (wild) tall. "The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists... There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics." [[http://en.wikipedia.org/wiki/Apple]] |
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| | "The extract of ‘Redgold’ flowers, which is one of apple cultivars, was fractionated by column chromatography and analysed with GC and GC-MS. Seventy-seven compounds were identified and cis-hex-3-en-1-ol, benzyl alcohol, 2-phenylethyl alcohol, cinnamyl alcohol, nonanal, octanol and indole were found to make a major contribution to the odour of apple flowers." \\ |
| | [Omata, Akihiko, et al. "Volatile components of apple flowers." Flavour and fragrance journal 5.1 (1990): 19-22] |
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| Main compound in the headspace of apple flowers was benzaldehyde (13%), followed by geranial (7%) and neral (7%), limonene (5%), 3-carene, α-pinene, terpinolene, benzylalcohol, geraniol, cinnamaldehyde (4% resp.), and α-humulene, 2-phenylethylalcohol, benzyl acetate, and 2-phenylethyl acetate (3% resp.). Minor but olfactory important components were eugenol (1.1%), hexanol, 3-hexenol, linalool, menthol, thymol, vanillin (trace), decanal, β-ionone, bornyl acetate, geranyl acetate, hexyl acetate and 3-hexenyl acetate. \\ [Buchbauer, Gerhard, et al. "Headspace and essential oil analysis of apple flowers." Journal of Agricultural and Food Chemistry 41.1 (1993): 116-118] | Main compound in the headspace of apple flowers was benzaldehyde (13%), followed by geranial (7%) and neral (7%), limonene (5%), 3-carene, α-pinene, terpinolene, benzylalcohol, geraniol, cinnamaldehyde (4% resp.), and α-humulene, 2-phenylethylalcohol, benzyl acetate, and 2-phenylethyl acetate (3% resp.). Minor but olfactory important components were eugenol (1.1%), hexanol, 3-hexenol, linalool, menthol, thymol, vanillin (trace), decanal, β-ionone, bornyl acetate, geranyl acetate, hexyl acetate and 3-hexenyl acetate. \\ [Buchbauer, Gerhard, et al. "Headspace and essential oil analysis of apple flowers." Journal of Agricultural and Food Chemistry 41.1 (1993): 116-118] |
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| | "Headspace solid-phase microextraction (HS-SPME) combined with gas chromatographymass spectrometry (GC-MS) was applied to measure and analyze the volatile components of live flowers after anther dehiscence during apple blossom... Benzyl alcohol, cis-3-hexenol, linalool, and neryl nitrile were the main volatile components in Fuji apple flowers." \\ |
| | [Ma, W. H., et al. "Flowers of Fuji apple: Volatile components analysis." Chin. Agric. Sci. Bulletin 34(15), 60-65 (2018)] |
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| [Aaby, K., K. Haffner, and G. Skrede. "Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage." LWT-Food Science and Technology 35.3 (2002): 254-259] | [Aaby, K., K. Haffner, and G. Skrede. "Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage." LWT-Food Science and Technology 35.3 (2002): 254-259] |
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| Elstar and Cox-Orange apple extracts were screened for potent odorants by aroma extract dilution analysis (AEDA). \\ | [[https://nl.wikipedia.org/wiki/Elstar_(appel)|Elstar]] and [[https://en.wikipedia.org/wiki/Cox%27s_Orange_Pippin|Cox-Orange]] apple extracts were screened for potent odorants by aroma extract dilution analysis (AEDA). \\ |
| (E)-β-Damascenone, (E)-β-damascone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate, were identified in [[https://en.wikipedia.org/wiki/Elstar|Elstar]]. \\ | (E)-β-Damascenone, (E)-β-damascone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate, were identified in //Elstar//. \\ |
| (E)-β-Damascenone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, ethyl butanoate, ethyl 2-methylbutanoate, 1-octen-3-one, (E)-2-octenal, methional, (E)-2-nonenal, eugenol, and wine lactone in [[https://en.wikipedia.org/wiki/Cox%27s_Orange_Pippin|Cox Orange]]. \\ | (E)-β-Damascenone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, ethyl butanoate, ethyl 2-methylbutanoate, 1-octen-3-one, (E)-2-octenal, methional, (E)-2-nonenal, eugenol, and wine lactone in //Cox Orange//. \\ |
| The release of odorants by the cultivars was analysed by gas chromatography-olfactometry of headspace samples. Ethyl butanoate, ethyl 2-methylbutanoate showed the highest odour activities in the air above Elstar apples and ethyl butanoate, acetaldehyde, 2-methylbutanol and ethyl methylpropanoate in that of Cox Orange. Preparation of a homogenate changed the headspace composition of potent odorants. Hexyl acetate became the key odorant of Elstar and aldehydes hexanal and (Z)-3-hexenal those of Cox Orange. Quantification and calculation of odour activity values indicated (E)-β-damascenone, (Z)-3-hexenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate as the character impact odorants of the fruit flesh of the two cultivars. Elstar contained more (E)-β-damascenone, (Z)-2-nonenal, butyl acetate and hexyl acetate and Cox Orange more (Z)-3-hexenal than the other cultivar. The concentrations of 2-methylbutyl acetate were similar. \\ | The release of odorants by the cultivars was analysed by gas chromatography-olfactometry of headspace samples. Ethyl butanoate, ethyl 2-methylbutanoate showed the highest odour activities in the air above Elstar apples and ethyl butanoate, acetaldehyde, 2-methylbutanol and ethyl methylpropanoate in that of Cox Orange. Preparation of a homogenate changed the headspace composition of potent odorants. Hexyl acetate became the key odorant of Elstar and aldehydes hexanal and (Z)-3-hexenal those of Cox Orange. Quantification and calculation of odour activity values indicated (E)-β-damascenone, (Z)-3-hexenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate as the character impact odorants of the fruit flesh of the two cultivars. Elstar contained more (E)-β-damascenone, (Z)-2-nonenal, butyl acetate and hexyl acetate and Cox Orange more (Z)-3-hexenal than the other cultivar. The concentrations of 2-methylbutyl acetate were similar. \\ |
| [Character impact odorants of the apple cultivars Elstar and Cox Orange., Fuhrmann, E., Grosch, W., Food/Nahrung, Vol.46(3), 2002, 187-193] | [Character impact odorants of the apple cultivars Elstar and Cox Orange., Fuhrmann, E., Grosch, W., Food/Nahrung, Vol.46(3), 2002, 187-193] |
| "Aroma extract dilution and gas chromatography–olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in [[https://de.wikipedia.org/wiki/Honeycrisp|‘Honeycrisp’apple]]. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcohols, aldehydes, and α-farnesene are essential for its background aroma notes." \\ | "Aroma extract dilution and gas chromatography–olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in [[https://de.wikipedia.org/wiki/Honeycrisp|‘Honeycrisp’apple]]. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcohols, aldehydes, and α-farnesene are essential for its background aroma notes." \\ |
| [Yan, Dan, et al. "Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’apple (Malus× domestica)." Food Chemistry 327 (2020): 127074] | [Yan, Dan, et al. "Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’apple (Malus× domestica)." Food Chemistry 327 (2020): 127074] |
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| | "...apple industrial aroma, obtained under the concentration step of juice and recovered by evaporation/distillation, can be stored in closed containers at room temperature without noticeable loss of volatile compounds, and not requiring refrigeration. 1-Butanol, trans-2-hexenal, hexanal, ethyl 2-methylbutanoate, and ethyl acetate are key compounds that can be diagnostic of product quality due to their stability, maintaining the Aroma Index under the industrial process and during storage at room temperature. Four independent industrial productions from two distinct harvesting seasons showed similar Aroma Index among the key compounds, with the compound ethyl 2-methylbutanoate the highest contributor to apple scent with an Aroma Index 100,000-fold higher than its odor threshold." \\ |
| | [Coelho, Elisabete, et al. "Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients." Applied Sciences 11.5 (2021): 2443.] |
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| {{:malus_domestica_ill.jpg?600}} \\ | {{:malus_domestica_ill.jpg?600}} \\ |
