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murraya_koenigii_l._sprengel [2016/11/10 23:09] andreas |
murraya_koenigii_l._sprengel [2023/10/06 10:43] andreas |
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- | Murraya koenigii (L.) Sprengel - Rutaceae - Indian curry tree, curry leaf, **Indischer Currybaum**, | + | Murraya koenigii (L.) Sprengel |
Shrub or small tree, up to 6m high, native to India and Sri Lanka; leaves pinnate, leaflets 11-31, ovate, 2-5cm; flowers fragrant, petals white, oblanceolate to oblong, 5-7mm; fruit bluish black, ovoid to oblong, 1-1.5 cm, 1- or 2-seeded. [[http:// | Shrub or small tree, up to 6m high, native to India and Sri Lanka; leaves pinnate, leaflets 11-31, ovate, 2-5cm; flowers fragrant, petals white, oblanceolate to oblong, 5-7mm; fruit bluish black, ovoid to oblong, 1-1.5 cm, 1- or 2-seeded. [[http:// | ||
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"Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name "curry leaves", | "Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name "curry leaves", | ||
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- | [[http:// | + | Curry leaves are extensively used in Southern India and Sri Lanka (and are absolutely necessary for the authentic flavour), but are also of some importance in Northern India. Together with South Indian immigrants, curry leaves reached Malaysia, South Africa and Réunion island. Outside the Indian sphere of influence, they are rarely found... For cooking purposes, the leaflets are usually torn from the rib to facilitate eating; in recipes, "ten curry leaves" |
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- | "Curry leaves are extensively used in Southern India and Sri Lanka (and are absolutely necessary for the authentic flavour), but are also of some importance in Northern India. Together with South Indian immigrants, curry leaves reached Malaysia, South Africa and Réunion island. Outside the Indian sphere of influence, they are rarely found... For cooking purposes, the leaflets are usually torn from the rib to facilitate eating; in recipes, "ten curry leaves" | + | |
Essential oil from leaves of M.koenigii growing in southern Nigeria was dominated by sesquiterpenes (89%). The main components were β-caryophyllene (20.5%), bicyclogermacrene (9.9%), α-cadinol (7.3%), caryophyllene oxide (6.4%), β-selinene (6.2%) and α-humulene (5.0%). \\ | Essential oil from leaves of M.koenigii growing in southern Nigeria was dominated by sesquiterpenes (89%). The main components were β-caryophyllene (20.5%), bicyclogermacrene (9.9%), α-cadinol (7.3%), caryophyllene oxide (6.4%), β-selinene (6.2%) and α-humulene (5.0%). \\ | ||
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The intense characteristic aroma of M. koenigii is probably due to terpene hydrocarbons and presumably the most important contributors are β-caryophyllene, | The intense characteristic aroma of M. koenigii is probably due to terpene hydrocarbons and presumably the most important contributors are β-caryophyllene, | ||
stocks can be concluded to be different chemotypes of M. koenigii." | stocks can be concluded to be different chemotypes of M. koenigii." | ||
- | [Essential oil composition of genetically diverse stocks of //Murraya koenigii// from India. Raina, V. K., Lal, R. K., Tripathi, S., Khan, M., Syamasundar, | + | [Essential oil composition of genetically diverse stocks of //Murraya koenigii// from India. Raina, V. K., Lal, R. K., Tripathi, S., Khan, M., Syamasundar, |
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- | Application of Aroma Extract Dilution Analysis (AEDA) to the volatile fraction of curry leaves afforded 23 odor-active compounds. Of the 22 odorants assigned, 15 had not been reported in curry leaves before. Highest FD factors showed 1-phenylethanethiol (8192), linalool (4096), α-pinene (2048), 1,8-cineole (1024), (3Z)-hex-3-enal (256), 3-(methylsulfanyl)propanal (128), myrcene (64), (3Z)-hex-3-en-1-ol (32), and (2E, | + | Application of Aroma Extract Dilution Analysis (AEDA) to the volatile fraction of curry leaves afforded 23 odor-active compounds. Of the 22 odorants assigned, 15 had not been reported in curry leaves before. Highest FD factors showed 1-phenylethanethiol (8192), linalool (4096), α-pinene (2048), 1,8-cineole (1024), (3Z)-hex-3-enal (256), 3-(methylsulfanyl)propanal (128), myrcene (64), (3Z)-hex-3-en-1-ol (32), and (2E, |
+ | "The topmost OAVs were obtained for (3Z)-hex-3-enal (grassy; OAV 180 000), (1S)-1-phenylethane-1-thiol (sulfury, burnt; OAV 150 000), (1R)-1-phenylethane-1-thiol (sulfury, burnt; OAV 120 000), (3R)-linalool (citrusy; OAV 58 000), and myrcene (geranium leaf-like; OAV 23 000). The high OAVs calculated for its enantiomers confirmed 1-phenylethane-1-thiol as character impact compound of the typical sulfury and burnt aroma of curry leaves... The unique sulfury and burnt odor exhibited by 1-phenylethanethiol (67% R, 33% S) in combination with its high FD factor suggested that it constitutes the character impact compound of fresh curry leaf aroma." | ||
[Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis., Steinhaus, M., Journal of agricultural and food chemistry, 63(16), 2015, 4060-4067] | [Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis., Steinhaus, M., Journal of agricultural and food chemistry, 63(16), 2015, 4060-4067] | ||
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+ | "The 1-phenylethane-1-thiol concentration in curry leaves decreased upon tissue disruption and drying, as well as upon frying of fresh leaves. By contrast, frying of dried leaves led to an increase of 1-phenylethane-1-thiol, | ||
+ | [Steinhaus, Martin. " | ||
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Roxburgh, W., Plants of the coast of Coromandel, vol.2, t.112 (1798) \\ | Roxburgh, W., Plants of the coast of Coromandel, vol.2, t.112 (1798) \\ | ||
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