Unterschiede

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--- citrus_reticulata_blanco [2022/04/08 12:07] – 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 flower scent**: Main flower volatiles (cv.Ponkan) were linalool (46-50%), β-pinene (6.5-9.2%), thymol (4-5%), indole (2-5%), 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 benzaldehyde (tr-1.0%). \\
+**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]]
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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 |