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--- ribes_uva-crispa_l [2017/02/08 14:11] – andreas
+++ ribes_uva-crispa_l [2019/05/20 12:20] (aktuell) – andreas
@@ Zeile 5: / Zeile 5: @@
 [[http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=250065868]]
-"Volatiles of gooseberries (Ribes uva cripsa L.) were isolated by means of vacuum-headspace-extraction, and the obtained concentrates were analyzed via capillary gas chromatography–mass spectrometry. To ensure the quantitation of highly volatile compounds, headspace analysis was additionally performed on selected batches. C6-components (e.g., (Z)-hex-3-enal, (E)-hex-2-enal), derived from lipid oxidation, and short-chain esters (e.g., ethyl acetate, methyl butanoate, ethyl butanoate) turned out to be the major compound classes in the fresh fruit. The compositional variability was demonstrated by analyzing several gooseberry varieties at different stages of ripeness. The contributions of volatiles to the gooseberry aroma were assessed by using gas chromatography-olfactometry in combination with aroma extract dilution analysis and calculation of odor activity values. C6-components and esters were shown to be responsible for the green and fruity character of fresh gooseberries." \\
+"Volatiles of gooseberries (Ribes uva cripsa L.) were isolated by means of vacuum-headspace-extraction, and the obtained concentrates were analyzed via capillary gas chromatography-mass spectrometry. To ensure the quantitation of highly volatile compounds, headspace analysis was additionally performed on selected batches. C6-components (e.g., (Z)-hex-3-enal, (E)-hex-2-enal), derived from lipid oxidation, and short-chain esters (e.g., ethyl acetate, methyl butanoate, ethyl butanoate) turned out to be the major compound classes in the fresh fruit. The compositional variability was demonstrated by analyzing several gooseberry varieties at different stages of ripeness. The contributions of volatiles to the gooseberry aroma were assessed by using gas chromatography-olfactometry in combination with aroma extract dilution analysis and calculation of odor activity values. C6-components and esters were shown to be responsible for the green and fruity character of fresh gooseberries." \\
 [Analysis and sensory evaluation of gooseberry (Ribes uva crispa L.) volatiles., Hempfling, K., Fastowski, O., Kopp, M., Pour Nikfardjam, M., Engel, K.H., Journal of agricultural and food chemistry, 61(26), 2013, 6240-6249]
-Key odorants of gooseberry were C6-components like (Z)-hex-3-enal (green, 4000μg/kg, FD 4096), (E)-hex-2-enal (green, 1200μg/kg, FD 4096), and (Z)-3-hexenol (green, 175μg/kg, FD 32); esters like methyl butanoate (fruity, 1300μg/kg, FD 512), ethyl butanoate (fruity, 280μg/kg, FD 2048), (E)-methyl 2-butenoate (fruity, 250μg/kg, FD 512), (E)-ethyl 2-butenoate (apple-like, 110μg/kg, FD 8), methyl hexanoate (pineapple-like, 31μg/kg, FD 16), ethyl hexanoate (green fruity, 3μg/kg, FD 32), and methyl decanoate (green fruity, 2μg/kg, FD 16); acids like acetic acid (FD 8), hexanoic acid (FD 8), and hexenoic acid (FD 32); as well as acetophenone (sweet flowery, 67μg/kg, FD 256) and 1-octen-3-ol (mushroom, 112μg/kg, FD 64). \\
+Key odorants of gooseberry were C6-components like (Z)-hex-3-enal (green, 4063μg/kg, FD 4096), (E)-hex-2-enal (green, 1242μg/kg, FD 4096), and (Z)-3-hexenol (green, 175μg/kg, FD 32); esters like methyl butanoate (fruity, 1378μg/kg, FD 512), ethyl butanoate (fruity, 281μg/kg, FD 2048), (E)-methyl 2-butenoate (fruity, 256μg/kg, FD 512), (E)-ethyl 2-butenoate (apple-like, 110μg/kg, FD 8), methyl hexanoate (pineapple-like, 31μg/kg, FD 16), ethyl hexanoate (green fruity, 3μg/kg, FD 32), and methyl decanoate (green fruity, 2μg/kg, FD 16); acids like acetic acid (FD 8), hexanoic acid (FD 8), and hexenoic acid (FD 32); as well as acetophenone (sweet flowery, 67μg/kg, FD 256) and 1-octen-3-ol (mushroom, 112μg/kg, FD 64). \\
 [Schrade, Katrin S. Kapillargaschromatographische und sensorische Untersuchungen flüchtiger Verbindungen in Stachelbeeren (Ribes uva crispa L.) und Jostabeeren (Ribes x nidigrolaria Bauer). Diss. München, Technische Universität München, Diss., 2014, 75]
-{{stachelbeere.jpg?500}} \\
+{{stachelbeere.jpg?600}} \\
 Krauss, J.C., Afbeeldingen der fraaiste, meest uitheemsche boomen en heesters, t. 42 (1840) [J.C. Krauss]\\
 [[http://www.plantillustrations.org/species.php?id_species=882294]]
-{{:stachelbeere_bl.jpg?600}}
+{{:stachelbeere_bl.jpg}} \\
+Ribes uva-crispa flowers, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska
-{{:stachelbeere_fr.jpg?600}}
+{{:stachelbeere_fr.jpg}} \\
+Ribes uva-crispa fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska