| Beide Seiten der vorigen Revision
Vorhergehende Überarbeitung
Nächste Überarbeitung
|
Vorhergehende Überarbeitung
Nächste Überarbeitung
Beide Seiten der Revision
|
rosa_x_damascena [2018/08/09 22:06]
andreas |
rosa_x_damascena [2021/08/01 14:25]
andreas |
| [Composition of essential oils : Part 7. Bulgarian oil of rose (Rosa Damascena mill.), Kovats E., J. Chromatography, 1987, 406, 185-222; (Paper prepared in 1972: "For reasons of industrial application of the results, it was not made free for publication...")] \\ | [Composition of essential oils : Part 7. Bulgarian oil of rose (Rosa Damascena mill.), Kovats E., J. Chromatography, 1987, 406, 185-222; (Paper prepared in 1972: "For reasons of industrial application of the results, it was not made free for publication...")] \\ |
| [Demole, E., Enggist, P., Säuberli, U., & Stoll, M. (1970). Structure et synthèse de la damascénone (triméthyl‐2, 6, 6‐trans‐crotonoyl‐1‐cyclohexadiène‐1, 3), constituant odorant de l'essence de rose bulgare (rosa damascena Mill. Helvetica Chimica Acta, 53(3), 541-551] | [Demole, E., Enggist, P., Säuberli, U., & Stoll, M. (1970). Structure et synthèse de la damascénone (triméthyl‐2, 6, 6‐trans‐crotonoyl‐1‐cyclohexadiène‐1, 3), constituant odorant de l'essence de rose bulgare (rosa damascena Mill. Helvetica Chimica Acta, 53(3), 541-551] |
| | |
| | Besides dimethyl sulfide, dimethyl disulfide, and mintsulfide, dibenzothiophene and its methyl derivatives were identified in rose oil. Dibenzothiophene and its methyl derivatives possessed persistent, spicy, and powdery notes and supplied essential rose oil with the naturalness of rose scent perceived when smelled rose petals. These sulfur compounds were found in Bulgarian, Moroccan and Turkish rose oils as well as steam-distilled oils from petals of a modern ornamental hybrid tea rose from Japan and contributed to odor of the dry out of rose oil. \\ |
| | [Omata, A., Yomogida, K., Ohta, T., Morikawa, Y., & Nakamura, S. (1987). New Sulfur Compounds of Rose Oil. Agricultural and Biological Chemistry, 51(12), 3421-3422] [[https://www.jstage.jst.go.jp/article/bbb1961/51/12/51_12_3421/_pdf]] |
| | |
| | Main components of the headspace of Rosa damascena flowers collected on Tenax were (Z)-3-hexenyl acetate (29.7%), phenylethanol (14.1%), nerol (11.1%), geraniol (9.7%), phenylethyl acetate (5.8%), hexyl acetate (5.1%), and geranial (1.1%). \\ |
| | [Flament, I., C. Debonneville, and A. Furrer. „Volatile constituents of roses: characterization of cultivars based on the headspace analysis of living flower emissions.“ chapter in: Volatile compounds from Flowers, Teranishi, R.;Buttery, R. G.;Sugisawa, H. Bioactive volatile compounds from plants. (Book) 1993, 269-281] |
| |
| Pentane/dichloromethane extracts of Rosa x damascena petals showed phenylethanol as the main component (72-83%), followed by hydrocarbons (6-13.5%). Other components were geraniol (4.0-6.9%), nerol (1.4-3.7%), benzyl alcohol (1.1-2.5%), geranyl acetate (0.3-2.1%), and benzyl benzoat (0.2-0.6%). Nonanal/cis-rose oxide was not found or only present in traces. \\ | Pentane/dichloromethane extracts of Rosa x damascena petals showed phenylethanol as the main component (72-83%), followed by hydrocarbons (6-13.5%). Other components were geraniol (4.0-6.9%), nerol (1.4-3.7%), benzyl alcohol (1.1-2.5%), geranyl acetate (0.3-2.1%), and benzyl benzoat (0.2-0.6%). Nonanal/cis-rose oxide was not found or only present in traces. \\ |
| |
| Although ß-damascenone (0.03%), ß-damascone, (-)-rose oxide (0.09%, OU 4.1%) and nerol oxide (0.09%) account together for only slightly over 1% of Bulgarian rose oil, they are considered as its odoriferous principle. The olfactory impact (Odour Units, OU) of (-)-citronellol (38%, OU 4.3%) is much lower than that of ß-damascenone (0.03%, OU 70%) and ß-ionone (0.03%, OU 19.2%). \\ | Although ß-damascenone (0.03%), ß-damascone, (-)-rose oxide (0.09%, OU 4.1%) and nerol oxide (0.09%) account together for only slightly over 1% of Bulgarian rose oil, they are considered as its odoriferous principle. The olfactory impact (Odour Units, OU) of (-)-citronellol (38%, OU 4.3%) is much lower than that of ß-damascenone (0.03%, OU 70%) and ß-ionone (0.03%, OU 19.2%). \\ |
| | „The sweet and powerful honey aspects of rose oil is caused by the combination of ß-damascenone, the phenethyl esters phenylethyl isobutyrate and phenylethyl 2-methylbutyrate, and benzyl tiglate.“ \\ |
| [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 266-270] | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 266-270] |
| |
| [[http://plantgenera.org/species.php?id_species=1260951]] | [[http://plantgenera.org/species.php?id_species=1260951]] |
| |
| {{:rosa_damascena_botg.jpg?800}} \\ | {{:rosa_damascena_botg.jpg}} \\ |
| Rosa x damascena 'Trigintipetala', [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | Rosa x damascena 'Trigintipetala', [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
| | |
| | |
| | VIDEO: [[https://www.youtube.com/watch?v=juvzGEJariA|Turkish rose]] (IFF-LMR) |
