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| elaeagnus_umbellata_thunb [2026/10/30 10:14] – angelegt andreas | elaeagnus_umbellata_thunb [2026/10/30 11:03] (aktuell) – andreas |
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| [[https://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200014607|efloras.org]] and [[https://en.wikipedia.org/wiki/Elaeagnus_umbellata|wikipedia]] | [[https://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200014607|efloras.org]] and [[https://en.wikipedia.org/wiki/Elaeagnus_umbellata|wikipedia]] |
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| |{{:eugenol.jpg|eugenol}} \\ eugenol | {{:paracresol.png|para-cresol}} \\ 4-methyl phenol \\ (para-cresol) |{{:p_methylanisol.jpg|p-methylanisole}} \\ 4-methyl anisole \\ (p-cresyl methyl ether) |{{:14dimethoxybenzene.jpg|}} \\ 4-methoxy anisole \\ (1,4-dimethoxybenzene) |{{:phenylacetaldehyde.jpg|phenyl acetaldehyde}} \\ phenyl acetaldehyde | | |{{:eugenol.jpg|eugenol}} \\ eugenol |{{:phenylacetaldehyde.jpg|phenyl acetaldehyde}} \\ phenyl acetaldehyde |{{:paracresol.png|para-cresol}} \\ 4-methyl phenol \\ (para-cresol) |{{:p_methylanisol.jpg|p-methylanisole}} \\ 4-methyl anisole \\ (p-cresyl methyl ether) |{{:14dimethoxybenzene.jpg|}} \\ 4-methoxy anisole \\ (1,4-dimethoxybenzene) | |
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| The floral volatiles of Elaeagnus umbellata Thunb. (autumn olive) were isolated by simultaneous steam distillation/extraction and “purge and trap” techniques... The principal steam distillate constituents were palmitic acid, C14 to C20 fatty acid methyl esters, eugenol, 4-methyl phenol, phenylacetaldehyde, and (E)-2-nonenal. Among the headspace volatiles recovered by “purge and trap,” the most abundant compounds were 4-methyl anisole, 4-methoxy anisole, 4-methyl phenol, (Z)-3-hexenyl acetate, and (E)-2-hexenal." \\ | "The floral volatiles of Elaeagnus umbellata Thunb. (autumn olive) were isolated by simultaneous steam distillation/extraction and 'purge and trap' techniques... The principal steam distillate constituents were palmitic acid, C14 to C20 fatty acid methyl esters, eugenol, 4-methyl phenol, phenylacetaldehyde, and (E)-2-nonenal. Among the headspace volatiles recovered by 'purge and trap', the most abundant compounds were 4-methyl anisole, 4-methoxy anisole, 4-methyl phenol, (Z)-3-hexenyl acetate, and (E)-2-hexenal." \\ |
| [Potter, Thomas L. "Floral Volatiles of Elaeagnus umbellata Thunb." Journal of Essential Oil Research 7.4 (1995): 347-354] | [Potter, Thomas L. 'Floral Volatiles of Elaeagnus umbellata Thunb.' Journal of Essential Oil Research 7.4 (1995): 347-354] |
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| The fruit with its sweet and tart flavor can be eaten fresh or processed for jam, condiments, flavoring, or used as a substitute for tomato (lycopene content 15-54mg/100g fresh fruit). \\ | The fruit with its sweet and tart flavor can be eaten fresh or processed for jam, condiments, flavoring, or used as a substitute for tomato (lycopene content 15-54mg/100g fresh fruit). \\ |
