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murraya_koenigii_l._sprengel [2016/11/10 23:28] andreas |
murraya_koenigii_l._sprengel [2019/10/01 12:13] andreas |
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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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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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