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| Titel in Übersetzung | Biogenesis of aroma compounds in plants and fruits - XVIII. Influence of Particle Size on Aroma Biosynthesis in Fruit Tissue |
|---|---|
| Originalsprache | Deutsch |
| Seiten (von - bis) | 275-280 |
| Seitenumfang | 6 |
| Fachzeitschrift | Zeitschrift für Lebensmittel-Untersuchung und -Forschung |
| Jahrgang | 176 |
| Ausgabenummer | 4 |
| Publikationsstatus | Veröffentlicht - Juli 1983 |
| Extern publiziert | Ja |
Abstract
An increase in the ratio of surface to volume in strawberries and bananas using macerating enzymes does not result in an increase of the metabolic activities involved in aroma biosynthesis. Feeding strawberry segments with shortchain fatty acids as precursors under specific conditions causes a continuous increase of various fruit-typical aroma compounds and lasts for more than 36 h. In macerates of strawberries, upon addition of the above precursors, the biosynthesis of methyl esters of various unbranched fatty acids (C12-C18) is the most important GC-detectable change. The same maceration method applied to banana pulp yields macerates with an ester content which remains constant for some hours. A number of facts show that the enzymic commination of the fruit tissues is followed by a wound induced reorganisation of metabolic path-ways, with the principal capability to form carboxylic esters remaining for more than four days.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Jahrgang 176, Nr. 4, 07.1983, S. 275-280.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Über die biogenese von aromastoffen bei pflanzen und früchten - XVIII. Mitt.
T2 - Abhängigkeit der Aromabiosynthese von der Aggregatgröße bei Fruchtgewebe
AU - Drawert, Friedrich
AU - Berger, Ralf G.
PY - 1983/7
Y1 - 1983/7
N2 - An increase in the ratio of surface to volume in strawberries and bananas using macerating enzymes does not result in an increase of the metabolic activities involved in aroma biosynthesis. Feeding strawberry segments with shortchain fatty acids as precursors under specific conditions causes a continuous increase of various fruit-typical aroma compounds and lasts for more than 36 h. In macerates of strawberries, upon addition of the above precursors, the biosynthesis of methyl esters of various unbranched fatty acids (C12-C18) is the most important GC-detectable change. The same maceration method applied to banana pulp yields macerates with an ester content which remains constant for some hours. A number of facts show that the enzymic commination of the fruit tissues is followed by a wound induced reorganisation of metabolic path-ways, with the principal capability to form carboxylic esters remaining for more than four days.
AB - An increase in the ratio of surface to volume in strawberries and bananas using macerating enzymes does not result in an increase of the metabolic activities involved in aroma biosynthesis. Feeding strawberry segments with shortchain fatty acids as precursors under specific conditions causes a continuous increase of various fruit-typical aroma compounds and lasts for more than 36 h. In macerates of strawberries, upon addition of the above precursors, the biosynthesis of methyl esters of various unbranched fatty acids (C12-C18) is the most important GC-detectable change. The same maceration method applied to banana pulp yields macerates with an ester content which remains constant for some hours. A number of facts show that the enzymic commination of the fruit tissues is followed by a wound induced reorganisation of metabolic path-ways, with the principal capability to form carboxylic esters remaining for more than four days.
UR - http://www.scopus.com/inward/record.url?scp=34250149371&partnerID=8YFLogxK
U2 - 10.1007/BF01088154
DO - 10.1007/BF01088154
M3 - Artikel
AN - SCOPUS:34250149371
VL - 176
SP - 275
EP - 280
JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
SN - 0044-3026
IS - 4
ER -