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--- citrus_reticulata_blanco [2021/08/10 09:09] – andreas
+++ citrus_reticulata_blanco [2024/08/02 10:18] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 A clementine (Citrus ×clementina = Citrus clementina hort. ex Tanaka; Citrus reticulata ‘Clementine’) is a hybrid between a mandarin and a sweet orange (so named in 1902). [[http://en.wikipedia.org/wiki/Clementine]]
-Mandarin peel oils are dominated by limonene (55-96%), with several other hydrocarbons like ɣ-terpinene (trace-19%), p-cymene (trace-12%), myrcene (0.7-24%), α-pinene (0.2-2%), ß-pinene (trace-14%), sabinene (0.1-8%), and ß-phellandrene (0.2-0.8%) as minor components. \\
+**Mandarin flower scent**: Main flower volatiles (cv.Ponkan) were linalool (46-50%), β-pinene (6.5-9.2%), thymol (4-5%), indole (2-5%), benzyl nitrile (tr-4.6%), α-terpineol (1.9-3.8%), β-farnesene (2.2-3.5%), (E)-β-ocimene (2.1-3.0%), 8-heptadecene (1.7-2.6%), δ-cadinene (1.6-2.1%), geraniol (tr-2.4%), cis-β-terpineol (1.0-2%), γ-terpinene (1.4-1.9%), thymol methylether (1.0-1.9%), myrcene (1.1-1.4%), limonene (1.0-1.4%), δ-elemene (tr-1.3%), γ-elemene (tr-1.1%), and phenylacetaldehyde (tr-1.0%). \\
+[Azam, M., Song, M., Fan, F., Zhang, B., Xu, Y., Xu, C., & Chen, K. (2013). Comparative analysis of flower volatiles from nine Citrus at three blooming stages. International journal of molecular sciences, 14(11), 22346-22367] [[http://www.mdpi.com/1422-0067/14/11/22346/htm]]
+----
+**Mandarin peel oils** are dominated by limonene (55-96%), with several other hydrocarbons like ɣ-terpinene (trace-19%), p-cymene (trace-12%), myrcene (0.7-24%), α-pinene (0.2-2%), ß-pinene (trace-14%), sabinene (0.1-8%), and ß-phellandrene (0.2-0.8%) as minor components. \\
 Mandarin leaf oils (petitgrain oils) show an important chemical variability with the occurance of sabinene (0.1-57%), ɣ-terpinene (0.1-67%), linalool (trace-69%), and methyl N-methylanthranilate (0-78%). For most samples, best represented components were sabinene, ɣ-terpinene, myrcene, limonene, and (E)-ß-ocimene. For other samples, the oxygenated fraction dominated with linalool, thymol, or methyl N-methylanthranilate. \\
 [Chemical variability of peel and leaf essential oils of 15 species of mandarins., Lota, M. L., de Rocca Serra, D., Tomi, F., Casanova, J., Biochemical Systematics and Ecology, 29(1), 2001, 77-104]
+Whereas the extract (CH2Cl2) of mandarin (Citrus deliciosa Ten.) peel oil showed limonene (58.9%) and ɣ-terpinene (21.6%) as main constituents, tangerine (Citrus reticulata Blanco 'Dancy') peel oil extract had limonene (95.2%), but no ɣ-terpinene. \\
+The main group of organoleptically interesting compounds from solvent extracts of fresh mandarin and tangerine peel were unsaturated aldehydes including decenals, decadienals, decatrienals, dodecenals and dodecadienals. Olfactorly interesting trace components were (1,3Z,5Z)-undecatriene and two undecatetraenes, 3-butylpyridine, indole, alkylpyrazines, and diethyl disulfide e.g. \\
+"In mandarin, the characteristic tonality was due to a combination of the monoterpenes with α-sinensal, thymol and methyl N-methyl anthranilate, but, as in tangerine, fatty, aldehydic notes were overwelming." \\
+[Naef, Regula, and Alain Velluz. "Volatile constituents in extracts of mandarin and tangerine peel." Journal of Essential Oil Research 13.3 (2001): 154-157]
 "Gas chromatography–olfactometry (GC–O), gas chromatography–mass spectrometry (GC–MS) and preparative column chromatography were used to identify the key odorants present in laboratory-extracted clementine oil from Spain. Almost 50 odorants were identiﬁed using GC–O, many of which were unsaturated aldehydes with high odour spectrum values (OSV). α- and β-sinensal, trans-4,5-epoxy-(E)-2-decanal, (E,Z)-2,6-dodecadienal and linalool were found to dominate clementine oil aroma. Enrichment of the oxygenates using preparative column chromatography provided further identiﬁcation of a total of 50 aldehydes, not all of which were present in the oil at concentrations high enough to produce a response using GC–O. Aldehydes contributed approximately 80% of the total aroma of clementine oil. New odorants not previously reported in clementine oil include many unsaturated aldehydes, trans-4,5-epoxy-(E)-2-decenal, trans-4,5-epoxy-(E)-2-dodecenal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol), 3-hydroxy-4,5-dimethyl-3(2H)-furanone (sotolon) and 1,8-cineole. No single odorant emerged as being characteristic of clementine oil aroma." \\
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 Clementine peel oil odour is more orange-like than mandarin-like, with the highest flavour dilution factors determined for linalool (flowery), (E,E)-deca-2,4-dienal (fatty) and winelactone (sweet), followed by α-pinene (pinetree-like), myrcene (geranium leaf) and octanal (citrus). \\
 [Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata Blanco cv. clementine)., Buettner, A., Mestres, M., Fischer, A., Guasch, J., Schieberle, P., European Food Research and Technology, 216(1), 2003, 11-14]
+"(3E,5Z)-undeca-1,3,5-triene also occurs in olfactorly significant amounts in, for example, angelica root oil, lavender oil, celery herb oil, the scent of fresh pineapple, mandarin, peppermint, and many Coryanthes species." \\
+[Meaningful Scents around the World, R.Kaiser, 2006, 58; R.Kaiser internal Givaudan files]
 | {{:limonene.jpg| limonene }} \\ limonene | {{:terpinene_gamma.jpg| ɣ-terpinene }} \\ ɣ-terpinene | {{:nmethyl_anthranilate.jpg| N-methylanthranilate }} \\ methyl N-methylanthranilate | {{:thymol.jpg| thymol }} \\ thymol | {{:sinensal_alpaeee.jpg|(all-E)-α-sinensal}} \\ (all-E)-α-sinensal |