Unterschiede

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--- beta_vulgaris_subsp._vulgaris_conditiva_group [2017/10/11 18:15] – andreas
+++ beta_vulgaris_subsp._vulgaris_conditiva_group [2025/08/27 08:14] (aktuell) – andreas
@@ Zeile 3: / Zeile 3: @@
 "Other than as a food, beets have use as a food coloring and as a medicinal plant... A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borsch, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish." [[https://en.wikipedia.org/wiki/Beetroot]]
+By headspace examination of the salt-saturated juice from raw vegetable tissue, mainly 2-sec-butyl-3-methoxypyrazine, but also some 2-isobutyl-3-methoxypyrazine and 2-isopropyl-3-methoxypyrazine have been found important olfactory (green earthy vegetable-like) volatile components of beetroot. \\
+[Murray, Keith E., and Frank B. Whitfield. „The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables.“ Journal of the Science of Food and Agriculture 26.7 (1975): 973-986]
 Beet extract prepared by steam distillation to evaluate the volatile components yielded a base fraction with potato-like odor and a neutral fraction with distinct earth-like odor, leading to a single compound, geosmin (known as product of soil-organisms of the order Actinomycetes). \\
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 [Sommer, B., Antioxidative Wirkung von Roter Beete (Doctoral dissertation, Uni Wien), 2008, p.8] [[http://othes.univie.ac.at/926/1/2008-08-21_0400984.pdf]]
-{{:rotebeete.jpg?700}} \\
+The most potent aroma-active compounds (highest FD factors) of canned beets were 1-octen-3-one (mushroom), 2-acetyl-1-pyrroline (popcorn), 2-isopropyl-3-methoxypyrazine (earthy), methional (cooked potato), acetic acid (vinegar), 2-sec-butyl-3-methoxypyrazine (earthy), 2-isobutyl-3-methoxypyrazine (bell pepper), isovaleric acid (cheesy), unknown (rose floral), geosmin (earthy), 4,5-epoxy-(E)-2-decenal (metallic), furaneol (caramel), p-ethyl guaiacol (clove), eugenol (clove), p-vinylguaiacol (spice), phenylacetic acid (honey), and vanilline (vanilla). \\
+Aroma-active compounds in headspace of canned beets were methanethiol (rotten vegetable-like, sulfur), dimethyl sulfide (canned corn-like), 3-methylbutanal (dark chocolate), 2-methylbutanal (dark chocolate), 2-acetyl-1-pyrroline (popcorn), dimethyl trisulfide (garlic salt, cabbage), 2-isopropyl-3-methoxypyrazine (earthy), methional (cooked potato), 2-sec-butyl-3-methoxypyrazine (earthy), 2-isobutyl-3-methoxypyrazine (bell pepper), and geosmin (earthy). \\
+[Richardson, Bethany. "Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products." (2013)]
+"...hedonic selection and rapid sensory evaluation showed that cultivars with a wide range of geosmin concentration could be accepted by consumers and, indeed, that geosmin concentration is neither the trait around which hedonic liking of beet is organized nor an indicator of perceived earthy flavor." \\
+[Hanson, Solveig J., Julie C. Dawson, and Irwin L. Goldman. "Participatory plant breeding reveals that geosmin concentration is not the central determinant of hedonic liking in table beet." Euphytica 218.2 (2022): 14]
+{{:rotebeete.jpg}} \\
 beetroot, Author: Garitzko  [[https://commons.wikimedia.org/wiki/Category:Beetroot?uselang=de#/media/File:Rote_Bete_eine_Haelfte.jpg|Wikimedia Commons]]