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--- aspalathus_linearis_n.l.burm._r.dahlgr [2024/07/20 14:42] – andreas
+++ aspalathus_linearis_n.l.burm._r.dahlgr [2024/07/23 13:24] (aktuell) – andreas
@@ Zeile 8: / Zeile 8: @@
 [Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004, 59]
-The high-impact chemical 3-sulfanylhexan-1-ol, with its unique scent of grapefruit and tropical fruits, is also an important trace constituent of 'red tea' (rooibos tea).\\
+"Used as a herbal beverage by the indigenous Khoi people since the late 1700s... Aside from
-[Meaningful Scents around the World, R.Kaiser, 2006, 69]
+the tea after infusing creating a deep natural red color with a full flavor and body, this herbal tea is caffeine free, has a low tannin content - estimated at 3% in the leaves, is high in antioxidant activity... \\
+[Marnewick, Jeanine L. „Rooibos and honeybush: recent advances in chemistry, biological activity and pharmacognosy.“ African Natural Plant Products: New Discoveries and Challenges in Chemistry and Quality. ACS Symposium Series. Vol. 1021. 2009]  [[http://port-trading.com/wp-content/uploads/2010/08/newsletter1.pdf]]
+Samples of traditional rooibos tea were vacuum steam distilled/solvent extracted for analysis. The major components of the extract were shown to be [[http://en.wikipedia.org/wiki/Guaiacol|guaiacol]] (24%), 6-methyl-3,5-heptadien-2 one isomer (5.2%), damascenone (5%), geranylacetone (4.2%), 2-phenylethanol (4.1%) and 6-methyl-5-hepten-2-one (4%)." \\
+[Habu, Tsutomu, et al. "Volatile components of rooibos tea (Aspalathus linearis)." Journal of Agricultural and Food Chemistry 33.2 (1985): 249-254]
 |{{:3mercaptohexanol.png}} \\ 3-mercaptohexanol \\ //(grapefruit, tropical fruit, fresh)// | {{:guaiacol.jpg| guaiacol}} \\ guaiacol |{{:damascenone.jpg| β-damascenone}} \\ β-damascenone | {{:phenylethanol.jpg| 2-phenylethanol}} \\ 2-phenylethanol |
-"Used as a herbal beverage by the indigenous Khoi people since the late 1700s... Aside from
+The high-impact chemical 3-sulfanylhexan-1-ol, with its unique scent of grapefruit and tropical fruits, is also an important trace constituent of 'red tea' (rooibos tea).\\
-the tea after infusing creating a deep natural red color with a full flavor and body, this herbal tea is caffeine free, has a low tannin content - estimated at 3% in the leaves, is high in antioxidant activity... \\ previously 99 and 218 volatile components were reported in the vacuum steam distillate and headspace vapor of traditional rooibos... [[http://en.wikipedia.org/wiki/Guaiacol|guaiacol]] (24%), 6-methyl-3,5-heptadien-2 one isomer (5.2%), damascenone (5%), geranylacetone (4.2%), β-phenylethyl alcohol (4.1%) and 6-methyl-5-hepten-2-one (4%) comprises the major volatile components." \\
+[Meaningful Scents around the World, R.Kaiser, 2006, 69]
-[Marnewick, Jeanine L. „Rooibos and honeybush: recent advances in chemistry, biological activity and pharmacognosy.“ African Natural Plant Products: New Discoveries and Challenges in Chemistry and Quality. ACS Symposium Series. Vol. 1021. 2009]  \\
-[[http://port-trading.com/wp-content/uploads/2010/08/newsletter1.pdf]]
+Main components of the volatile extracts (SDE/DRP) of rooibos tea were: isolongifolol, vanillin, octanoic acid, nonanoic acid, tridecanoic acid, phenol, eugenol, 4-vinylphenol, dihydroactinidiolide, methyl cinnamate, heptalactone, and N-methylacetamide. Olfactory interesting minor components were e.g. benzyl alcohol, furfural, benzaldehyde, anisaldehyde, acetophenone, β-damascenone, β-ionone, guaiacol, isoeugenol, and indole. \\
+[Song, Nho-Eul, et al. "Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception." Food Research International 141 (2021): 109942]
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