Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- citrus_x_limon [2017/05/12 10:21] – andreas
+++ citrus_x_limon [2021/11/02 11:37] (aktuell) – andreas
@@ Zeile 5: / Zeile 5: @@
 "The parents of the lemon are Citrus ×aurantium and C. medica. Backcrosses with either parent give a range of sour to sweet lemons which go under various names and perhaps would best be considered as forming cultivar groups, e.g., Bergamot Group. The rough lemon, C. ×taitensis Risso (C. ×aurantium subsp. jambhiri Engler; C. ×jambhiri Lushington; C. ×sinensis subsp. jambhiri (Lushington) Engler), sometimes included here, is perhaps C. medica × C. reticulata." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=250084128]]
-**Lemon flower scent**: Major components of the headspace of Citrus limon flowers were limonene (5.6-23.9%), 1,8-cineole (9.8-20.4%), nerolidol (1.2-14.9%), phenylacetonitril (0-17.6%), phenylacetaldoxime (0-8.4%), (E)-2,3-dihydrofarnesal (4.1-8.2%), myrcene (0.5-7.4%), and indole (2.6-5.0%). \\
+**Lemon flower scent**: Major components of the headspace of Citrus limon flowers were limonene (5.6-23.9%), 1,8-cineole (9.8-20.4%), nerolidol (1.2-14.9%), phenylacetonitrile (0-17.6%), phenylacetaldoxime (0-8.4%), (E)-2,3-dihydrofarnesal (4.1-8.2%), myrcene (0.5-7.4%), and indole (2.6-5.0%). \\
 [Kaiser, Roman. „Environmental scents at the Ligurian coast.“ Perfum. Flavor 22 (1997): 7-18.]
-| {{:limonene.jpg|limonene}} \\ limonene | {{1.8cineole.jpg| 1.8-cineole}} \\ 1.8-cineole | {{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol | {{:dihydrofarnesal_3s6e.jpg| (E)-2,3-dihydrofarnesal}} \\ (E)-2,3-dihydrofarnesal | {{:indole.jpg| indole}} \\ indole |
+Genuine (E)-2,3-dihydrofarnesal found in the scent of orchids (Aerides jarckianum) and in the blossom fragrance of Citrus limon has an enantiomeric distribution in the range of 85:15 in favour of the (3S)-enantiomer. \\
+[Bartschat, Dietmar, et al. "Chiral compounds of essential oils XXI: (E,Z)‐2,3‐dihydrofarnesals - chirospecific analysis and structure elucidation of the stereoisomers." Phytochemical Analysis 8.4 (1997): 159-166]
+| {{:limonene.jpg|limonene}} \\ limonene | {{1.8cineole.jpg| 1.8-cineole}} \\ 1.8-cineole | {{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol | {{:e23dihydrofarnesal.jpg| (E)-2,3-dihydrofarnesal}} \\ (E)-2,3-dihydrofarnesal | {{:indole.jpg| indole}} \\ indole |
 Major volatiles of intact grapefruit, sweet orange, sour orange, mandarin, lemon, lime and pummelo blossoms were linalool, β-myrcene, α-myrcene, limonene, (E)-ocimene, methyl anthranilate and indole. "In terms of total volatiles: pummelo ≫ grapefruit ≈ sweet orange > sour orange ≈ mandarin ≈ lemon-lime > Volkamer lemon > Kaffir lime. Principal component analysis of blossom volatiles demonstrated that there were three widely separated, tightly clustered groups which consisted of mandarin, lemon-lime and pummelo." \\
@@ Zeile 29: / Zeile 32: @@
 [[http://193.48.30.205/IMG/pdf/2002_JAFC_CitronsLimes.pdf]]
-The main constituents of the fresh peel oil are (+)-R-limonene (60-80%), and β-pinene. Together with terpinen-4-ol this compounds are responsible for a green peel odor association. Citral and the C8-C12 alkanals (0.5-0.8%) are regarded as the character-determining components of lemon oil. [[http://www.thegoodscentscompany.com/data/rw1384461.html|(E)-α-bergamotene]] (0.4%) adds a distinct pepper note, and some esters, especially geranyl acetate (0.1-1%) and neryl acetate (0.7%), contribute with fruity notes. \\
+The main constituents of the fresh peel oil are (+)-R-limonene (60-80%), and β-pinene. Together with terpinen-4-ol these compounds are responsible for a green peel odor association. Citral and the C8-C12 alkanals (0.5-0.8%) are regarded as the character-determining components of lemon oil. [[http://www.thegoodscentscompany.com/data/rw1384461.html|(E)-α-bergamotene]] (0.4%) adds a distinct pepper note, and some esters, especially geranyl acetate (0.1-1%) and neryl acetate (0.7%), contribute with fruity notes. \\
 [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 227-229]
-{{:citrus_limon.jpg?500}} \\
+----
+[[https://en.wikipedia.org/wiki/Limoncello|Limoncello]] is a lemon liqueur that is made in Itlay by maceration of the lemon zest with alcohol and diluting with a water-sugar solution. Main components of the volatile oil from Limoncello were β-pinene (1.4%), sabinene (1.7%), myrcene (1.2%), limonene (62.6%), γ-terpinene (10.5%), neral (1.3%), geranial (2.1%). Other components were e.g. α-pinene, octanal, nonanal, decanal, undecanal, linalool, citronellal, borneol, terpinen-4-ol, α-terpineol, citronellol, neryl acetate, geranyl acetate, perilla aldehyde, (E)-α-bergamotene, valencene, β-bisabolene, and nootkatone (0.006%). \\
+[Crupi, M. L., et al. "A comprehensive study on the chemical composition and aromatic characteristics of lemon liquor." Food chemistry 105.2 (2007): 771-783]
+{{:citrus_limon.jpg?600}} \\
 Lemon, as Citrus limonum Risso, Köhler,F.E., Medizinal Pflanzen, vol.1, t.3 (1887) \\
 [[http://plantgenera.org/species.php?id_species=249920]]
+{{http://www.botanische-spaziergaenge.at/Bilder/Lumix_50/P1220712.JPG}} \\
+Citrus × limon, Wien, Palmenhaus Schönbrunn\\ © Rolf Marschner (2015),
+[[http://botanische-spaziergaenge.at/viewtopic.php?f=571&t=4203| www.botanische-spaziergaenge.at]]
+[[http://www.restek.com/chromatogram/view/GC_FF00138| (external): Lemon Oil on Rtx®-5 - Restek® ]]