Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- citrus_x_limon [2019/03/07 10:17] – 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.]
@@ Zeile 34: / Zeile 34: @@
 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]
+----
+[[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}} \\