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--- murraya_koenigii_l._sprengel [2016/11/12 21:59]
andreas
+++ murraya_koenigii_l._sprengel [2023/10/06 10:43]
andreas
@@ Zeile 1: / Zeile 1: @@
-Murraya koenigii (L.) Sprengel - Rutaceae - Indian curry tree, curry leaf, **Indischer Currybaum**, Curryblatt, Curryblätter
+Murraya koenigii (L.) Sprengel - syn. Bergera koenigii L. - Rutaceae - Indian curry tree, curry leaf, **Indischer Currybaum**, Curryblatt, Curryblätter
 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://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200012463]]
@@ Zeile 16: / Zeile 16: @@
 [Essential oil composition of genetically diverse stocks of //Murraya koenigii// from India. Raina, V. K., Lal, R. K., Tripathi, S., Khan, M., Syamasundar, K. V., Srivastava, S. K., Flavour and fragrance journal, 17(2), 2002, 144-146]
-| {{:caryophyllene.jpg| caryophyllene}} \\ [[http://www.thegoodscentscompany.com/data/rw1060851.html|β-caryophyllene]] | {{:beta_phellandrene.jpg| β-phellandrene}} \\ [[http://www.thegoodscentscompany.com/data/rw1103551.html|β-phellandrene]] | {{:phenylethanethiol.jpg|1-phenylethanethiol}} \\ 1-phenylethanethiol \\ //(sulfury, burnt)// |
+| {{:caryophyllene.jpg| caryophyllene}} \\ [[http://www.thegoodscentscompany.com/data/rw1060851.html|β-caryophyllene]] | {{:beta_phellandrene.jpg| β-phellandrene}} \\ [[http://www.thegoodscentscompany.com/data/rw1103551.html|β-phellandrene]] | {{:phenylethanethiol.jpg|1-phenylethanethiol}} \\ 1-phenylethanethiol \\ //(sulfury, burnt)// |  {{:z3hexenal.jpg|}} \\ (Z)-3-hexenal | {{:alpha_pinene.jpg| α-pinene }} \\ α-pinene | {{:linalool_r.jpg| (R)-(-)-linalool }} \\ (R)-(-)-linalool |
-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,6Z)-nona-2,6-dienal (32). "... 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." \\
+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,6Z)-nona-2,6-dienal (32). \\
+"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]
+"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, indicating a yet unknown thermolabile precursor." \\
+[Steinhaus, Martin. "Confirmation of 1-phenylethane-1-thiol as the character impact aroma compound in curry leaves and its behavior during tissue disruption, drying, and frying." Journal of Agricultural and Food Chemistry 65.10 (2017): 2141-2146]
 {{:murraya_koenigii.jpg?600}} \\
@@ Zeile 25: / Zeile 29: @@
 Roxburgh, W., Plants of the coast of Coromandel, vol.2, t.112 (1798) \\
 [[http://plantgenera.org/species.php?id_species=683643]]
+{{:img_0630k.jpg}} \\ Murraya koenigii, Author: Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]

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