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--- spinacia_oleracea_l [2016/10/28 17:27] – andreas
+++ spinacia_oleracea_l [2022/02/09 16:28] (aktuell) – andreas
@@ Zeile 12: / Zeile 12: @@
 [Fishy and hay-like off-flavours of dry spinach., Masanetz, C., Guth, H., Grosch, W., Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 206(2), 108-113, 1998]
-An SDE extract of blanched spinach leaves showed green notes reminiscent of slightly cooked vegetables, notes of tobacco, violet leaves and oolong tea. The classical compounds exhibiting green notes (C6) like hexanal (0.9%), (E)-2-hexenal (37.3%), (E)-2-hexenol (35.6%), (Z)-3-hexenal (0.5%), (Z)-2-hexenal (1.3%), hexanal (2.2%), (E)-3-hexenol (0.4%), and (Z)-3-hexenol (3.0%) dominated. Some aldehydes like the (Z)-hexenals as well as octanal (0.3%), nonanal (0.2%), (E)-2-octenal (0.2%), (E)-2-decenal (0.4%), 2-undecenal (0.3%), (E,Z)-2,6-nonadienal (0.1%) and (E,Z)-decadienal were only present in this extract. A second extract collected after prolonged cooking time exhibited meaty, smoky, phenolic, typical spinach notes. Main components were also green (C6) compounds like (E)-2-hexenal (17.0%) and (E)-2-hexenol (30.6%), but there were more tenacious compounds present like (E)-3-methyl-2-nonen-4-one (//green, stalk, mushroom, sea, fatty, lovage//), (Z)-3-(3-hexenyloxy)-hexanal (//fatty, nutty, herbal, green//) and (E)-3-(2-hexenyloxy)-hexanal (//green, vegetable, green peas, fatty//). Both extracts contained benzaldehyde (0.5% and 1.0% resp.), β-cyclocitral (0.3% and 0.1% resp.), safranal (0.2% and 0.1% resp.), geosmin (0.1% both), β-ionone (0.4%, 0.5%), (E)-6-methyl-6-(5-methyl-2-furyl)-3-hepten-2-one (0.5% and 1.4%; //carrot, woody, orris, fruity, fresh//), epoxy-β-ionone (0.1%, 0.2%), 4-vinylguiaacol (0.4%, 6.7%), and phytol (1.8%, 13.0%). Several alkyl-3-thiophenecarbaldehydes were found as new natural products with interesting organoleptic properties. Some already known known trace compounds with strong flavour impact were 5-ethyl-1-cyclopentene-carbaldehyde, (E,E,E)-2,4,6-nonatrienal, (E,E)-2,4-nonadienal, (E)-2-nonenal, vanillin, 3-methyl-2,4-nonanedione, damascenone, (E,Z)-2,6-nonadienol, indole, and 2-methoxy-3(1-methylpropyl)-pyrazine. \\
+| {{:2-isobutyl-3-methoxypyrazine.jpg|}} \\ 2-isobutyl-3-methoxypyrazine| {{geosmin.jpg}} \\ geosmin|
+An SDE extract of blanched spinach leaves showed green notes reminiscent of slightly cooked vegetables, notes of tobacco, violet leaves and oolong tea. The classical compounds exhibiting green notes (C6) like hexanal (0.9%), (E)-2-hexenal (37.3%), (E)-2-hexenol (35.6%), (Z)-3-hexenal (0.5%), (Z)-2-hexenal (1.3%), hexanal (2.2%), (E)-3-hexenol (0.4%), and (Z)-3-hexenol (3.0%) dominated. Some aldehydes like the (Z)-hexenals as well as octanal (0.3%), nonanal (0.2%), (E)-2-octenal (0.2%), (E)-2-decenal (0.4%), 2-undecenal (0.3%), (E,Z)-2,6-nonadienal (0.1%) and (E,Z)-decadienal were only present in this extract. A second extract collected after prolonged cooking time exhibited meaty, smoky, phenolic, typical spinach notes. Main components were also green (C6) compounds like (E)-2-hexenal (17.0%) and (E)-2-hexenol (30.6%), but there were more tenacious compounds present like (E)-3-methyl-2-nonen-4-one (//green, stalk, mushroom, sea, fatty, lovage//), (Z)-3-(3-hexenyloxy)-hexanal (//fatty, nutty, herbal, green//) and (E)-3-(2-hexenyloxy)-hexanal (//green, vegetable, green peas, fatty//). Both extracts contained benzaldehyde (0.5% and 1.0% resp.), β-cyclocitral (0.3% and 0.1% resp.), safranal (0.2% and 0.1% resp.), geosmin (0.1% both), β-ionone (0.4%, 0.5%), (E)-6-methyl-6-(5-methyl-2-furyl)-3-hepten-2-one (0.5% and 1.4%; //carrot, woody, orris, fruity, fresh//), epoxy-β-ionone (0.1%, 0.2%), 4-vinylguaiacol (0.4%, 6.7%), and phytol (1.8%, 13.0%). Several alkyl-3-thiophenecarbaldehydes were found as new natural products with interesting organoleptic properties. Some already known known trace compounds with strong flavour impact were 5-ethyl-1-cyclopentene-carbaldehyde, (E,E,E)-2,4,6-nonatrienal, (E,E)-2,4-nonadienal, (E)-2-nonenal, vanillin, 3-methyl-2,4-nonanedione, damascenone, (E,Z)-2,6-nonadienol, indole, and 2-methoxy-3(1-methylpropyl)-pyrazine. \\
 [The volatile constituents of extracts of cooked spinach leaves (Spinacia oleracea L.)., Näf, R., Velluz, A. , Flavour and fragrance journal, 15(5), 329-334, 2000]
@@ Zeile 18: / Zeile 20: @@
 [Identification of the key astringent compounds in spinach (Spinacia oleracea) by means of the taste dilution analysis., Brock, A., Hofmann, T., Chemosensory Perception, 1(4), 268-281, 2008]
-{{:spinacia_oleracea.jpg?500}} \\
+{{:spinacia_oleracea.jpg?600}} \\
 Masclef, A., Atlas des plantes de France, vol.3 t.275 (1893) \\
 [[http://plantgenera.org/species.php?id_species=967644]]
+{{:dsc07378k.jpg}} \\
+growing  spinach in a garden, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska