ASPARAGUS Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
Asparagus is a glabrous, perennial herb with scale-like leaves and an erect, much branched stem that grows to a height
of up to 3 m. This herb is cultivated in Europe, Asia, North Africa and North America for its edible, young shoots. These are eaten as
vegetables, either green or blanched. Asparagus seeds have been used as a coffee substitute. Parts used are seeds and shoots
Composition
Asparagus roots contain inulin and at least eight fructo-oligosaccharides. Two glycoside bitter principles, officinalisins I and II from dried roots have been isolated in yields of 0.12 and 0.075%, respectively. Asparagus seeds contain large quantities
of sodium hydroxide-soluble polysaccharides. TNO (2000) reported the presence of several compounds in raw and cooked asparagus;
in the raw asparagus, 140 compounds, while, in cooked, 116 compounds were detected. Of these, the majority were alcohols and
sulfur-containing compounds.
Taste threshold values
Distillate: Taste characteristics: green, raw, vegetative, bitter and herbal with a slight pyrazine nuance
ASPARAGUS Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
