| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| brassica_oleracea_var._gongylodes_l [2025/12/26 13:42] – andreas | brassica_oleracea_var._gongylodes_l [2025/12/26 13:43] (aktuell) – andreas |
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| "...biennial vegetable, a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked." [[https://en.wikipedia.org/wiki/Kohlrabi|wikipedia]] | "...biennial vegetable, a low, stout cultivar of wild cabbage. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked." [[https://en.wikipedia.org/wiki/Kohlrabi|wikipedia]] |
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| |{{:pyrazine_2meo3isopropyl.png|3-isopropyl-2-methoxypyrazine}} \\ 3-isopropyl-2-methoxypyrazine \\ //(green pea earthy) // |{{imsb.jpg|1-isothiocyanato-4-(methylsulfanyl)butane}} \\ 1-isothiocyanato-4-(methylsulfanyl)butane | | |{{:pyrazine_2meo3isopropyl.png|2-isopropyl-3-methoxypyrazine}} \\ 2-isopropyl-3-methoxypyrazine \\ //(green pea earthy) // |{{imsb.jpg|1-isothiocyanato-4-(methylsulfanyl)butane}} \\ 1-isothiocyanato-4-(methylsulfanyl)butane | |
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| "Volatile compounds of raw and cooked green kohlrabi were investigated using a sensomics approach. A total of 55 odor-active compounds were detected and identified in raw and cooked green kohlrabi using GC-O. Twenty-eight odor-active compounds with high flavor dilution (FD) factors ranging from 64 to 1024 were quantitated, and odor activity values (OAVs) were determined. Eight compounds showed high OAVs in raw and cooked kohlrabi: five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)), two lipid oxidation products (1-octen-3-one and trans-4,5-epoxy-(2E)-dec-2-enal), and 2-isopropyl-3-methoxypyrazine. | "Volatile compounds of raw and cooked green kohlrabi were investigated using a sensomics approach. A total of 55 odor-active compounds were detected and identified in raw and cooked green kohlrabi using GC-O. Twenty-eight odor-active compounds with high flavor dilution (FD) factors ranging from 64 to 1024 were quantitated, and odor activity values (OAVs) were determined. Eight compounds showed high OAVs in raw and cooked kohlrabi: five sulfur compounds (dimethyl trisulfide, methyl 2-methyl-3-furyl disulfide, and three isothiocyanates (1-isothiocyanato-3-(methylsulfanyl)propane, benzyl isothiocyanate, and 1-isothiocyanato-4-(methylsulfanyl)butane)), two lipid oxidation products (1-octen-3-one and trans-4,5-epoxy-(2E)-dec-2-enal), and 2-isopropyl-3-methoxypyrazine. |
