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citrus_latifolia_tanaka [2017/11/20 16:50] andreas |
citrus_latifolia_tanaka [2024/05/19 17:44] andreas |
Citrus × latifolia (Tanaka ex Yu.Tanaka) Tanaka - Rutaceae - persian lime, **Gewöhnliche Limette** | Citrus × latifolia (Tanaka ex Yu.Tanaka) Tanaka - Rutaceae - Persian lime, Tahiti lime, **Gewöhnliche Limette**, Persische Limette, Tahitilimette |
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| [C. ×aurantiifolia × C. ×limon] \\ |
| [[https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?314291]] |
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"The evergreen, tree-like shrub is about 5-6 m tall. Branches are reinforced with up to 1 cm long spines. The leaves are dark green with a slight petiole outflanking, 6-7 × 10-13 cm large leaf blade (latifolius = broadleaf)... The fruit has a green shell, which is pale yellow when fully ripe. It measures about 5 cm in diameter." [[http://de.wikipedia.org/wiki/Gew%C3%B6hnliche_Limette]] | "The evergreen, tree-like shrub is about 5-6 m tall. Branches are reinforced with up to 1 cm long spines. The leaves are dark green with a slight petiole outflanking, 6-7 × 10-13 cm large leaf blade (latifolius = broadleaf)... The fruit has a green shell, which is pale yellow when fully ripe. It measures about 5 cm in diameter." [[http://de.wikipedia.org/wiki/Gew%C3%B6hnliche_Limette]] |
[Volatile Components of Peel and Leaf Oils of Lemon and Lime Species. Marie-Laure Lota, Dominique de Rocca Serra, Felix Tomi, Camille Jaquemond, Joseph Casanova, J. Agric. Food Chem. 2002, 50, 796−805] | [Volatile Components of Peel and Leaf Oils of Lemon and Lime Species. Marie-Laure Lota, Dominique de Rocca Serra, Felix Tomi, Camille Jaquemond, Joseph Casanova, J. Agric. Food Chem. 2002, 50, 796−805] |
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| {{:limonene.jpg| limonene}} \\ limonene | {{:terpinene_gamma.jpg|γ-terpinene}} γ-terpinene | {{:beta_pinene.jpg| β-pinene }} \\ β-pinene | | | {{:limonene.jpg| limonene}} \\ limonene | {{:terpinene_gamma.jpg|γ-terpinene}} \\ γ-terpinene | {{:beta_pinene.jpg| β-pinene }} \\ β-pinene | {{:citral.jpg}} \\ citral \\ (geranial, neral) | |
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"Quantitative results showed the superiority of milled material (7.93% w/w for CO2 extraction and 5.45% w/w for | "Quantitative results showed the superiority of milled material (7.93% w/w for CO2 extraction and 5.45% w/w for |
[Extraction of Essential Oils from Lime (Citrus latifolia Tanaka) by Hydrodistillation and Supercritical Carbon Dioxide. Ana Cristina Atti-Santos, Marcelo Rossato, Luciana Atti Serafini, Eduardo Cassel, Patrick Moyna, Brazilian Archives of Biology and Technology, Vol.48 (1), 2005, 155-160] [[http://www.scielo.br/pdf/babt/v48n1/a20v48n1.pdf]] | [Extraction of Essential Oils from Lime (Citrus latifolia Tanaka) by Hydrodistillation and Supercritical Carbon Dioxide. Ana Cristina Atti-Santos, Marcelo Rossato, Luciana Atti Serafini, Eduardo Cassel, Patrick Moyna, Brazilian Archives of Biology and Technology, Vol.48 (1), 2005, 155-160] [[http://www.scielo.br/pdf/babt/v48n1/a20v48n1.pdf]] |
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{{:dsc01294k.jpg|}} | "A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2-chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4-methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes." \\ |
| [Schulze, Lara Joanna, et al. "Sensory Impact of Novel Dihydrocoumarins in Native Lime Oils." J. Agric. Food Chem. 2024, 72, 17, 10014-10022] |
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| {{:dsc01294k.jpg|}} \\ |
| lime fruits, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
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