Eine Waldstation für Tannenlausstudien

Ohne Zusammenfassung     

Structure determination of 3-O-caffeoyl-epi-gamma-quinide, an orphan bitter lactone in roasted coffee

Recent investigations on the bitterness of coffee as well as 5- O-caffeoyl quinic acid roasting mixtures indicated the existence of another, yet unknown, bitter lactone besides the previously identified bitter compounds 5- O-caffeoyl- muco-gamma-quinide, 3- O-caffeoyl-gamma-quinide, 4- O-caffeoyl- muco-gamma-quinide, 5- O-caffeoyl- epi-delta-quinide, and 4- O-caffeoyl-gamma-quinide. In the present study, this orphan bitter lactone was isolated from the reaction products generated by dry heating of 5- O-caffeoylquinic acid model, and its structure was determined as the previously unreported 3- O-caffeoyl- epi-gamma-quinide by means of liquid chromatography-mass spectrometry (LC-MS) and one-/two-dimensional NMR experiments. The occurrence of this bitter lactone, exhibiting a low bitter recognition threshold of 58 micromol/L, in coffee beverages could be confirmed by LC-MS/MS (negative electrospray ionization) operating in the multiple reaction monitoring mode.     

Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine

Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the localization of the most intense velvety astringent, drying, and puckering astringent, as well as bitter-tasting, compounds in red wine, respectively. Isolation of the taste components involving gel adsorption chromatography, ultrafiltration, and synthesis revealed the identification of 26 sensory-active nonvolatiles, among which several hydroxybenzoic acids, hydroxycinnamic acids, flavon-3-ol glycosides, and dihydroflavon-3-ol rhamnosides as well as a structurally undefined polymeric fraction (>5 kDa) were identified as the key astringent components. In contradiction to literature suggestions, flavan-3-ols were found to be not of major importance for astringency and bitter taste, respectively. Surprisingly, a series of hydroxybenzoic acid ethyl esters and hydroxycinnamic acid ethyl esters were identified as bitter compounds in wine. Taste qualities and taste threshold concentrations of the individual wine components were determined by means of a three-alternative forced-choice test and the half-mouth test, respectively.     

Pesticide contamination of the upper Elbe River and an adjacent floodplain area

Journal of Soils and Sediments - Pesticide contamination of river waters is a global problem, and therefore, authorities regularly monitor the water quality status. Especially, flood events might...     

Climate forcing by anthropogenic aerosols

Although long considered to be of marginal importance to global climate change, tropospheric aerosol contributes substantially to radiative forcing, and anthropogenic sulfate aerosol in particular has imposed a major perturbation to this forcing. Both the direct scattering of shortwavelength solar radiation and the modification of the shortwave reflective properties of clouds by sulfate aerosol particles increase planetary albedo, thereby exerting a cooling influence on the planet. Current climate forcing due to anthropogenic sulfate is estimated to be -1 to -2 watts per square meter, globally averaged. This perturbation is comparable in magnitude to current anthropogenic greenhouse gas forcing but opposite in sign. Thus, the aerosol forcing has likely offset global greenhouse warming to a substantial degree. However, differences in geographical and seasonal distributions of these forcings preclude any simple compensation. Aerosol effects must be taken into account in evaluating anthropogenic influences on past, current, and projected future climate and in formulating policy regarding controls on emission of greenhouse gases and sulfur dioxide. Resolution of such policy issues requires integrated research on the magnitude and geographical distribution of aerosol climate forcing and on the controlling chemical and physical processes.     

Species enrichment in an agriculturally improved grassland and its effects on botanical composition, yield and forage quality

In a field experiment, the effects of different management treatments on the botanical development and productivity of a previously species‐poor, intensively managed, lowland permanent grass sward were investigated over a 4‐year period. Fertilizer inputs were stopped and nine main treatments, based on three pre‐sowing and three post‐sowing cutting regimes, were applied. Half of each treatment plot was oversown with a mixture of forb (wildflower) species and half left unsown. The aims were: (1) to investigate the effect of cutting regimes on the establishment of introduced forb species, (2) to assess the development and dry‐matter (DM) yield potential of these introduced species, and (3) to compare the DM yield and forage quality of swards with and without introduced species. Seedling establishment was recorded until the end of the second year. From the third year onwards, a common twice‐yearly cutting regime was imposed on all treatments, and the development of the introduced species was recorded. The DM yield of the nine oversown sub‐treatments was compared with the sub‐treatments not oversown. Frequent cutting after oversowing resulted in the greatest number of established plants and three times greater harvested DM yield of introduced species, compared with infrequent cutting. Plantago lanceolata and Trifolium pratense were the best performing introduced species. By years 3 and 4, there was proportionately 0·15 and 0·23, respectively, additional herbage DM yield harvested from the oversown treatments compared with unsown treatments, and up to 0·60 more in some treatments. The introduction of forbs increased the crude protein concentration, but decreased the digestibility of the forage.