Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- phaseolus_vulgaris_l [2019/03/02 10:04] – angelegt andreas
+++ phaseolus_vulgaris_l [2022/04/12 14:50] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
 Phaseolus vulgaris L. - syn.Phaseolus nanus L. - Fabaceae \\
-common bean, green bean, French bean, **Gartenbohne**, Grüne Bohne
+common bean, green bean, French bean, wax bean, **Gartenbohne**, Grüne Bohne, Wachsbohne
 Annual herb, twining or suberect, up to 60cm tall, native to Central America, cultivated widely; stems pubescent or glabrescent when old; leaves alternat, divided into three leaflets, leaflets broadly ovate or obovate-rhombic, pubescent, base rounded or broadly cuneate, margin entire, apex acuminate; calyx cup-shaped, 3-4 mm, corolla white, yellow, violet, or red, 9-12mm wide; legumes linear-oblong, 10-15cm long, slightly curved; seeds 4-10. \\
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 "By application of aroma extract dilution analysis (AEDA) to an extract prepared from raw French beans, 25 odour-active compounds with flavour dilution (FD) factors in the range 4-2048 were detected and subsequently identified. Among them, (Z)-3-hexenal (green, leaf-like), 1-octene-3-one (mushroom-like), 3-isobutyl-2-methoxypyrazine (earthy, beany) and (E,Z)-2,6-nonadienal (cucumber-like) showed the highest FD factors. In an extract prepared from the same amount of cooked beans, 3-isobutyl-2-methoxypyrazine was identified as the most potent odorant, followed by 1,5-(Z)-octadiene-3-one (geranium-like), 3-isopropyl-2-methoxypyrazine (earthy, beany), 3-(methylthio)propanal (methional; cooked potato), 4,5-epoxy-(E)-2-decenal (metallic) and an unknown compound (FD 256) with a smell of geranium leaves. A decrease in (Z)-3-hexenal and 1-pentene-3-one (etheral, pungent) and an increase in methional during cooking were shown to be mainly responsible for the flavour changes induced by cooking the beans." \\
 [Hinterholzer, Andrea, Teresa Lemos, and Peter Schieberle. "Identification of the key odorants in raw French beans and changes during cooking." Zeitschrift für Lebensmitteluntersuchung und-Forschung A 207.3 (1998): 219-222]
+----
+Red kidney beans are commonly used in chili con carne and also in the cuisine of India (rajma). Gas-chromatography olfactometry (GC-O) and aroma extract dilution analysis (AEDA) of steam distillation extracts of red kidney beans suggest that methional with flavor dilution (FD) factor 21 is responsible for the characteristic odor of cooked red kidney beans. "Apart from this p-vinyl guaiacol (FD 13) was identified as most important contributor towards smoky odor note. Sulfury note was mainly contributed by diethyl sulfide (FD 10) while 2-ethyl-3-methyl pyrazine (FD 13) was identified to be responsible for earthy note in cooked red kidney beans." \\
+[Mishra, Prashant K., et al. "GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)." Heliyon 5.9 (2019): e02459] [[https://www.sciencedirect.com/science/article/pii/S2405844019361195]]
 {{:phaseolus_vulgaris.jpg?600}} \\