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passiflora_edulis [2020/06/23 09:36] andreas |
passiflora_edulis [2021/03/07 10:22] andreas |
[Identification and synthesis of two new organic sulfur compounds from the yellow passion fruit (Passiflora edulis f. flavicarpa)., Winter, M., Furrer, A., Willhalm, B., Thommen, W., Helvetica Chimica Acta, 59(5), 1976, 1613-1620] | [Identification and synthesis of two new organic sulfur compounds from the yellow passion fruit (Passiflora edulis f. flavicarpa)., Winter, M., Furrer, A., Willhalm, B., Thommen, W., Helvetica Chimica Acta, 59(5), 1976, 1613-1620] |
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The strikingly fresh-fruity ethyl (Z)‐4,7‐octadienoate and (Z)‐3,5‐hexadienyl butyrate are important aroma constituents of the purple passionfruit. \\ | |{{:oxane.jpg}} \\ (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane \\ //(sulfury, tropical fruit)// |{{:3mercaptohexanol.png}} \\ 3-mercaptohexanol \\ //(grapefruit, tropical fruit, fresh)// |{{:3methylthiohexyl_deriv.jpg}} \\ 3-(methylthio)hexanol (R=H) \\ and esters (R=Ac, ...) \\ //(sulfury, green fruity)// | {{:ethyl_z47octadienoate.png}} \\ ethyl (Z)‐4,7‐octadienoate \\ //(juicy pineapple)// | |
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| The strikingly fresh-fruity ethyl (Z)‐4,7‐octadienoate (pineapple-like) and (Z)‐3,5‐hexadienyl butyrate (tropical fruity) are important aroma constituents of the purple passionfruit. \\ |
[Winter, Max, et al. "(Z)‐4,7‐Octadiensäure‐äthylester und (Z)‐Buttersäure‐3,5‐hexadienylester, zwei neue Aromastoffe der roten Passionsfrucht." Helvetica Chimica Acta 62.1 (1979): 135-139] | [Winter, Max, et al. "(Z)‐4,7‐Octadiensäure‐äthylester und (Z)‐Buttersäure‐3,5‐hexadienylester, zwei neue Aromastoffe der roten Passionsfrucht." Helvetica Chimica Acta 62.1 (1979): 135-139] |
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Enantioselective synthesis starting form (E)-2-hexenol showed that (+)- and (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane exhibit different organoleptic properties. Whereas the (+)-enantiomer had a estery-camphoraceous-flowery type odor, (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane smelled powerful sulfury, tropical-fruit-like (th 4ppm). \\ | Enantioselective synthesis starting form (E)-2-hexenol showed that (+)- and (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane exhibit different organoleptic properties. Whereas the (+)-enantiomer had a estery-camphoraceous-flowery type odor, (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane smelled powerful sulfury, tropical-fruit-like (th 4ppm). \\ |
[Enantioselective synthesis of (+)‐and (-)‐cis‐2‐methyl‐4‐propyl‐1,3‐oxathiane and their olfactive properties., Pickenhagen, W., Brönner‐Schindler, H., Helvetica chimica acta, 67(4), 1984, 947-952] | [Enantioselective synthesis of (+)‐and (-)‐cis‐2‐methyl‐4‐propyl‐1,3‐oxathiane and their olfactive properties., Pickenhagen, W., Brönner‐Schindler, H., Helvetica chimica acta, 67(4), 1984, 947-952] |
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|{{:oxane.jpg}} \\ (-)-(Z)-2-methyl-4-propyl-1,3-oxathiane \\ //(sulfury, tropical fruit)// |{{:3mercaptohexanol.png}} \\ 3-mercaptohexanol \\ //(grapefruit, tropical fruit, fresh)// |{{:3methylthiohexyl_deriv.jpg}} \\ 3-(methylthio)hexanol (R=H) and esters (R=Ac, ...) \\ //(sulfury, green fruity)// | | |
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The purple-skinned fruits of passiflora edulis and the yellow-skinned Passiflora edulis var.flavicarpa fruits "... are distinguished by a unique flavour; the purple passionfruit has an intensely pleasant, floral, fruity aroma, whereas the yellow variety has an exotic ester aroma with a sharp sulfury note." \\ | The purple-skinned fruits of passiflora edulis and the yellow-skinned Passiflora edulis var.flavicarpa fruits "... are distinguished by a unique flavour; the purple passionfruit has an intensely pleasant, floral, fruity aroma, whereas the yellow variety has an exotic ester aroma with a sharp sulfury note." \\ |