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| hippophae_rhamnoides_l [2016/03/29 10:38] – andreas | hippophae_rhamnoides_l [2017/07/11 15:39] (aktuell) – andreas |
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| [Variation of vitamin C concentration and character correlation between and within natural sea buckthorn (Hippophae rhamnoides L.) populations. Yao, Yingmou, Peter MA Tigerstedt, and Peter Joy. Acta Agriculturae Scandinavica B-Plant Soil Sciences Vol.42 (1), 1992, 12-17] | [Variation of vitamin C concentration and character correlation between and within natural sea buckthorn (Hippophae rhamnoides L.) populations. Yao, Yingmou, Peter MA Tigerstedt, and Peter Joy. Acta Agriculturae Scandinavica B-Plant Soil Sciences Vol.42 (1), 1992, 12-17] |
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| "Volatile components of Sea Buckthorn fruit were studied by combined gas chromatography-mass spectrometry. A total of 60 components were identified, corresponding to about 36 mg/kg of the total volatile oil. The aroma of Sea Buckthorn fruit was characterized by the presence of several aliphatic esters such as ethyl, 3-methylbutyl and cis-3-hexen-1-yl esters. The most important compounds were ethyl hexanoate, 3-methylbutyl 3-methylbutanoate, 3-methylbutanoic acid, 3-methylbutyl hexanoate, 3-methylbutyl benzoate and 3-methylbutyl octanoate." \\ | "Volatile components of Sea Buckthorn fruit were studied by combined gas chromatography-mass spectrometry. A total of 60 components were identified, corresponding to about 36 mg/kg of the total volatile oil. The aroma of Sea Buckthorn fruit was characterized by the presence of several aliphatic esters such as ethyl, 3-methylbutyl and cis-3-hexen-1-yl esters. The most important compounds were ethyl hexanoate, [[http://www.thegoodscentscompany.com/data/rw1003561.html|3-methylbutyl 3-methylbutanoate]], [[http://www.thegoodscentscompany.com/data/rw1056411.html|3-methylbutanoic acid]], 3-methylbutyl hexanoate, 3-methylbutyl benzoate and 3-methylbutyl octanoate." \\ |
| [The aroma of the fruit of sea Buckthorn, //Hippophae rhamnoides, L.//, Hirvi, Timo, and Erkki Honkanen. Zeitschrift für Lebensmittel-Untersuchung und Forschung Vol.179 (5), 1984, 387-388] | [The aroma of the fruit of sea Buckthorn, //Hippophae rhamnoides, L.//, Hirvi, Timo, and Erkki Honkanen. Zeitschrift für Lebensmittel-Untersuchung und Forschung Vol.179 (5), 1984, 387-388 |
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| | |{{:3me_butanoate.jpg|}} \\ 3-methylbutanoic acid (R=H, //cheesy sour//) \\ [[http://www.thegoodscentscompany.com/data/rw1007041.html|ethyl 3-methylbutanoate]] (R=Et, //fruity sweet//) |{{:ethylhexanoate.jpg|ethyl hexanoate}} \\ [[http://www.thegoodscentscompany.com/data/rw1004811.html|ethyl hexanoate]] \\ (//sweet fruity//) | {{:ethyloctanoate.jpg|ethyl octanoate}} \\ [[http://www.thegoodscentscompany.com/data/rw1056351.html|ethyl octanoate]] \\ (//fruity wine waxy//) | |
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| "The volatile compounds of frozen berries of seven sea buckthorn (Hippophaë rhamnoides L.) varieties of two growing seasons were isolated with solid phase microextraction (SPME), and analyzed with gas chromatography mass spectrometry. A total of 45 volatiles were identified from the headspace. The most numerous compounds found were esters of short chain normal or branched alcohols and acids. Ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, 3-methylbutyl 3-methylbutanoate, ethyl octanoate and 3-methylbutyl hexanoate were the most abundant compounds identified, and they contribute over 70% of the total peak area found in samples. Principal component analysis (PCA) showed differences between the years studied as well as between varieties. Raisa of ssp. rhamnoides origin had the highest variance in the volatile profile compared to the varieties of ssp. mongolica origin." \\ | "The volatile compounds of frozen berries of seven sea buckthorn (Hippophaë rhamnoides L.) varieties of two growing seasons were isolated with solid phase microextraction (SPME), and analyzed with gas chromatography mass spectrometry. A total of 45 volatiles were identified from the headspace. The most numerous compounds found were esters of short chain normal or branched alcohols and acids. Ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, 3-methylbutyl 3-methylbutanoate, ethyl octanoate and 3-methylbutyl hexanoate were the most abundant compounds identified, and they contribute over 70% of the total peak area found in samples. Principal component analysis (PCA) showed differences between the years studied as well as between varieties. Raisa of ssp. rhamnoides origin had the highest variance in the volatile profile compared to the varieties of ssp. mongolica origin." \\ |
| Masclef,A., Atlas des plantes de France, vol.3 t.283 \\ | Masclef,A., Atlas des plantes de France, vol.3 t.283 \\ |
| [[http://plantgenera.org/species.php?id_species=374479]] | [[http://plantgenera.org/species.php?id_species=374479]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_5/P1380348.JPG}} \\ |
| | Hippophae rhamnoides\\ © Rolf Marschner (2010), |
| | [[http://www.botanische-spaziergaenge.at/viewtopic.php?f=422&t=1345| www.botanische-spaziergaenge.at]] |
