Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- ilex_paraguariensis_a._st._hil [2015/10/22 15:58] – andreas
+++ ilex_paraguariensis_a._st._hil [2017/04/13 07:26] (aktuell) – andreas
@@ Zeile 26: / Zeile 26: @@
 [Lasekan, O., Lasekan, A., Flavour chemistry of mate and some common herbal teas. Trends in Food Science & Technology, Vol.27(1), 2012, 37-46]
+Of 35 major volatile compounds identified by GC-MS in 18 yerba mate commercial brands from Argentina, Brazil, Paraguay and Uruguay, 16 odor active compounds were detected by GC-O analysis: Myrcene (herbaceous, sweet), octanal (citrus), 1-octen-3-one (mushroom), 6-methyl-5-hepten-2-one (mossy), (Z)-linalool oxide furanoid (flowery), (E,Z)-2,4-heptadienal (nutty), (E,E)-2,4-heptadienal (nutty), (E,Z)-3,5-octadien-2-one (mushroom)
+(E,E)-3,5-octadien-2-one (mushroom), linalool (flowery), geranial (flowery), nerol (sweet), β-damascenone (apple), α-ionone (flowery), β-ionone (sweet), and (E)-4,5-epoxy-(E)-2-decenal (oxidized, metallic). \\
+[Márquez, Victoria, et al. "Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC-olfactometry and GC-MS." Food research international 53.2 (2013): 808-815]
 {{:ilex_paraguariensis.jpg?500}} \\
 Köhler,F.E., Medizinal Pflanzen, vol.3, t.60 (1890) \\
 [[http://plantgenera.org/species.php?id_species=550016]]