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prunus_serotina_ehrh [2017/10/13 12:18] – andreasprunus_serotina_ehrh [2017/10/13 12:19] (aktuell) – andreas
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 Upon hydrolization, leaves yielded 0.008% HCN. \\ Upon hydrolization, leaves yielded 0.008% HCN. \\
-[XCI.—The constituents of the leaves of Prunus serotina., BeldingáPower, F., WatsonáMoore, C., Journal of the Chemical Society, Transactions, Vol.97, 1910, 1099-1112]+[XCI. The constituents of the leaves of Prunus serotina., BeldingáPower, F., WatsonáMoore, C., Journal of the Chemical Society, Transactions, Vol.97, 1910, 1099-1112]
  
 "P.serotina was widely introduced into Western and Central Europe as an ornamental tree in the mid 20th century, where it has become locally naturalized. It has acted as an invasive species there, negatively affecting forest community biodiversity and regeneration... The fruit of Prunus serotina is suitable for making jam and cherry pies, and has some use in flavoring liqueurs; they are also a popular flavoring for sodas and ice creams. The black cherry is commonly used instead of sweet cherries (Prunus avium) to achieve a sharper taste." \\ "P.serotina was widely introduced into Western and Central Europe as an ornamental tree in the mid 20th century, where it has become locally naturalized. It has acted as an invasive species there, negatively affecting forest community biodiversity and regeneration... The fruit of Prunus serotina is suitable for making jam and cherry pies, and has some use in flavoring liqueurs; they are also a popular flavoring for sodas and ice creams. The black cherry is commonly used instead of sweet cherries (Prunus avium) to achieve a sharper taste." \\
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 [Development of the potential for cyanogenesis in maturing black cherry (Prunus serotina Ehrh.) fruits., Swain, E., Li, C.P., Poulton, J.E., Plant physiology, Vol.98(4), 1992, 1423-1428] [Development of the potential for cyanogenesis in maturing black cherry (Prunus serotina Ehrh.) fruits., Swain, E., Li, C.P., Poulton, J.E., Plant physiology, Vol.98(4), 1992, 1423-1428]
  
-Main constituent of the //dried stem bark// ("Wild cherry bark") is prunasin, other constituents are benzoic acid, trimethyl gallic acid, p-coumairc adic and tannin. Pulverized bark is treated with warm water (55°C) so enzymes hydrolyze prunasin to benzaldehyde, glucose and hydrocyanic acid. "... Distillation yields a flavour similar to Kirschwasser..." \\+Main constituent of the //dried stem bark// ("Wild cherry bark") is prunasin, other constituents are benzoic acid, trimethyl gallic acid, p-coumairc adic and tannin. Pulverized bark is treated with warm water (55°C) so enzymes hydrolyze prunasin to benzaldehyde, glucose and hydrocyanic acid. "Distillation yields a flavour similar to Kirschwasser..." \\
 [Reineccius, G., and H. B. Heath. "Source book of flavors." (1994), 216] [Reineccius, G., and H. B. Heath. "Source book of flavors." (1994), 216]
  
prunus_serotina_ehrh.1507897132.txt.gz · Zuletzt geändert: 2017/10/13 12:18 von andreas
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