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--- lathyrus_odoratus_l [2015/06/13 09:39] – Externe Bearbeitung 127.0.0.1
+++ lathyrus_odoratus_l [2017/07/30 12:00] (aktuell) – andreas
@@ Zeile 4: / Zeile 4: @@
 "Sweet peas have been cultivated since the 17th century and a vast number of cultivars are commercially available. They are grown for their flower colour (usually in pastel shades of blue, pink, purple and white, including bi-colours), and for their intense unique fragrance." [[https://en.wikipedia.org/wiki/Sweet_pea]]
+The scent of sweet pea flowers may be characterised as '//rosy-floral'// based on such compounds like citronellol, nerol, geraniol, citral, and rose oxide. Special notes are added by phenylacetaldehyde, phenylacetaldoxime, esters of phenylacetic acid, methyl anthranilate, and indol. \\
+[The scent of orchids: olfactory and chemical investigations., Kaiser, R., Basel 1993, 42]
+Main volatile components of the floral fragrances from three sweet pea cultivars were (E)-β-ocimene (22.9-46.5%) with (Z)-β-ocimene (2.3-7.3%), linalool (16.6-23.6%), nerol (3.3-10.1%), geraniol (4.5-6.5%), phenylacetaldehyde (2.9-6.5%), and (E)-α-bergamotene (1.3-6.8%). Minor constituents were e.g. 3-methylbutanal, esters like methyl butanoate and methyl hexanoate, α-pinene, benzaldehyde, rose oxide, benzyl alcohol, methyl benzoate, citronellal, decanal, β-citronellol, citral, neryl acetate, geranyl acetate, β-caryophyllene, and benzyl 3-methylbutanoate. \\
+[Porter, Alexander EA, et al. "Floral volatiles of the sweet pea Lathyrus odoratus." Phytochemistry 51.2 (1999): 211-214]
+|{{:ocimene_e_beta.jpg|(E)-ocimene}} \\ (E)-ocimene \\ //(sweet herbal)// |{{:ocimene_z_beta.jpg|(Z)-ocimene}} \\ (Z)-ocimene \\ //(warm herbal)// |{{:linalool.jpg|linalool}} \\ linalool \\ //(citrus floral)// | {{:geraniol.jpg|geraniol}} \\ geraniol \\ //(floral rosy)//|{{:phenylacetaldehyde.jpg|phenylacetaldehyde}} \\ phenylacetaldehyde \\ //(green floral)// |
 "The major components of the scent of cut sweet pea flowers (Lathyrus odoratus L. cv Royal Wedding) are (E) and (Z)-ocimene, linalool, nerol, geraniol and phenylacetaldehyde. The aroma is almost exclusively produced by the standard and wing petals, with very little emanating from the keel petals and other floral structures." \\
-[Aroma production from cut sweet pea flowers (Lathyrus odoratus): the role of ethylene. Sexton, R., Stopford, A. P., Moodie, W. T., & Porter, A. E., Physiologia Plantarum, Vol.124(3), 2005, 381-389] \\
+Mean percentage contribution of the five major components of the aroma of fully opened sweet peas were (E)-ocimene 2.3%, [[http://www.thegoodscentscompany.com/data/rw1010541.html|(Z)-ocimene]] 41.5%, linalool 29.8%, nerol 10.5%, geraniol 8.5% and phenylacetaldehyde 6.4%.\\
-[[http://andrewstopford.com/content/Sexton_et_al_2005.pdf]]
+[Aroma production from cut sweet pea flowers (Lathyrus odoratus): the role of ethylene. Sexton, R., Stopford, A. P., Moodie, W. T., & Porter, A. E., Physiologia Plantarum, Vol.124(3), 2005, 381-389]
 {{:lathyrus_odoratus.jpg?500}} \\
-Lathyrus odoratus L. var. hort., sweet pea \\
+Lathyrus odoratus L. var. hort., La Belgique horticole, journal des jardins et des vergers, vol.21 p.167, t.11 (1871) \\
-La Belgique horticole, journal des jardins et des vergers, vol. 21: p. 167, t. 11 (1871) \\
 [[http://plantgenera.org/species.php?id_species=588350]]
+{{:dsc02531.jpg?800}} \\
+Lathyrus odoratus flower, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska