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juniperus_communis_l [2017/09/02 09:46] – andreasjuniperus_communis_l [2022/06/05 10:13] (aktuell) – andreas
Zeile 28: Zeile 28:
  
 The main monoterpenoids (representing 70% of the sample’s volatile fraction) detected by SPME in the The main monoterpenoids (representing 70% of the sample’s volatile fraction) detected by SPME in the
-headspace of juniper berries were terpinen-4-ol (22.5-30.6%), p-cymene (7.58-13.5%), β-myrcene (10.6-11.3%), ɣ-terpinene (3.0-10.1%), α-pinene (8.5-13.4%), limonene (4.4-5.9%) and α-terpinene (1.3-4.2%). Main sequiterpenoid was δ-cadinene (3.9-5.9%). \\+headspace of juniper berries were terpinen-4-ol (22.5-30.6%), p-cymene (7.58-13.5%), β-myrcene (10.6-11.3%), ɣ-terpinene (3.0-10.1%), α-pinene (8.5-13.4%), limonene (4.4-5.9%) and α-terpinene (1.3-4.2%). Main sequiterpenoid was δ-cadinene (3.9-5.9%). Cis-rose oxide was found only by SPME (0.11-0.18%) but not not in SDE. \\
 [HS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatization., Vichi, S., Riu-Aumatell, M., Mora-Pons, M., Guadayol, J. M., Buxaderas, S., López-Tamames, E., Food Chemistry, 105(4), 1748-1754, 2007] [HS-SPME coupled to GC/MS for quality control of Juniperus communis L. berries used for gin aromatization., Vichi, S., Riu-Aumatell, M., Mora-Pons, M., Guadayol, J. M., Buxaderas, S., López-Tamames, E., Food Chemistry, 105(4), 1748-1754, 2007]
  
Zeile 44: Zeile 44:
 [Biological Flora of the British Isles: //Juniperus communis L.//, Thomas, P. A., El‐BarghathiI, M., Polwart, A., Journal of Ecology, Vol.95(6), 2007, 1404-1440] [[http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2745.2007.01308.x/full]] [Biological Flora of the British Isles: //Juniperus communis L.//, Thomas, P. A., El‐BarghathiI, M., Polwart, A., Journal of Ecology, Vol.95(6), 2007, 1404-1440] [[http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2745.2007.01308.x/full]]
  
 +(3E,5Z)-undeca-1,3,5-triene (0.02%) is a key odorant of the needle scent of Juniperus communis. \\
 +[Scent of a vanishing flora, Roman Kaiser, 2011, 170] 
  
-{{:juniperus_communis.jpg?500}} \\+---- 
 + 
 +Aroma-active compounds with the highest flavor dilution (FD) factors, identified in distillates obtained from two different Bavarian gins, were: (Z)-rose oxide, linalool, anethole, eugenol, limonene, δ-carene, octanal, coumarin, α-pinene, γ-terpinene, myrcene, (E,E)-2,6-nonadienal, nonanal, and hexanal. \\ 
 +[Buck, Nina, et al. "Key Aroma Compounds in Two Bavarian Gins." Applied Sciences 10.20 (2020): 7269] [[https://www.mdpi.com/2076-3417/10/20/7269/pdf]] 
 + 
 +{{:juniperus_communis.jpg?600}} \\
 Köhler, F.E., Medizinal Pflanzen, vol.1 t.53 (1887) [W. Müller] \\ Köhler, F.E., Medizinal Pflanzen, vol.1 t.53 (1887) [W. Müller] \\
 [[http://plantgenera.org/species.php?id_species=570443]] [[http://plantgenera.org/species.php?id_species=570443]]
  
-{{:juniperus20141004.jpg?800|}} \\+{{:juniperus20141004.jpg|}} \\
 Juniperus communis, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska Juniperus communis, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska
juniperus_communis_l.1504345595.txt.gz · Zuletzt geändert: 2017/09/02 09:46 von andreas
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