Unterschiede

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--- camellia_sinensis_l._kuntze [2024/05/13 08:21] – andreas
+++ camellia_sinensis_l._kuntze [2025/11/21 09:18] (aktuell) – andreas
@@ Zeile 43: / Zeile 43: @@
 [Kumazawa, Kenji, Ryoko Baba, and Osamu Nishimura. "Automated analysis of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (Sen-cha) by headspace solid-phase microextraction and gas chromatography with mass spectrometric determination." Food science and technology research 16.1 (2010): 59-64]
-| {{geraniol.jpg| geraniol }} \\ geraniol | {{:terpineol_alpha.jpg|α-terpineol}} \\ α-terpineol |  {{:indole.jpg| indole}} \\ indole | {{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol | {{:jasmone_cis.jpg| (Z)-jasmone }} \\ (Z)-jasmone |{{:hotrienol.jpg| hotrienol }} \\ hotrienol |
+|{{:terpineol_alpha.jpg|α-terpineol}} \\ α-terpineol |{{:ionone_beta.jpg| β-ionone}} \\ β-ionone |  {{:indole.jpg| indole}} \\ indole |{{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol |{{:jasmone_cis.jpg| (Z)-jasmone }} \\ (Z)-jasmone |{{:hotrienol.jpg| hotrienol }} \\ hotrienol |
 The volatile flavour components of different teas (Green Assam tea, Four Season tea, Chin Shin Oolong tea, Chin Hsuan Oolong tea, Green Oolong tea) from Thailand were extracted using the simultaneous distillation and extraction (SDE) technique in low percentage yield (0.01-0.03% w/w). Important components of tea essential oils were: \\