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--- laurus_nobilis_l [2017/04/04 16:01] – andreas
+++ laurus_nobilis_l [2021/03/20 10:55] (aktuell) – andreas
@@ Zeile 8: / Zeile 8: @@
 [[http://en.wikipedia.org/wiki/Laurus_nobilis]]
-"The chemical composition of the essential oil in bay leaves of different origins has been studied by different researchers. [[http://en.wikipedia.org/wiki/Cineole|1,8-Cineole]] was the major component in all cases, with percentages ranging between 30% and 56%, followed by linalool, α-terpinyl acetate, and several monoterpene hydrocarbons such as beta-pinene and sabinene. Benzene compounds (eugenol, methyl eugenol, and elemicin), present in percentages ranging between 1% and 12%, are responsible for the spicy aroma of bay leaves and are extremely important factors determining the sensory quality of bay leaves." \\
+"The chemical composition of the essential oil in bay leaves of different origins has been studied by different researchers. [[http://en.wikipedia.org/wiki/Cineole|1,8-Cineole]] was the major component in all cases, with percentages ranging between 30% and 56%, followed by linalool, α-terpinyl acetate, and several monoterpene hydrocarbons such as β-pinene and sabinene. Benzene compounds (eugenol, methyl eugenol, and elemicin), present in percentages ranging between 1% and 12%, are responsible for the spicy aroma of bay leaves and are extremely important factors determining the sensory quality of bay leaves." \\
-[Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.). M. Consuelo Díaz-Maroto , M. Soledad Pérez-Coello , and M. Dolores Cabezudo, J. Agric. Food Chem., 2002, 50 (16), pp 4520–4524]
+[Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.). M. Consuelo Díaz-Maroto , M. Soledad Pérez-Coello , and M. Dolores Cabezudo, J. Agric. Food Chem., 2002, 50 (16), pp 4520-4524]
-The main components identified in the essential oil of L. nobilis were 1.8-cineole (41.8%), sabinene (9.1%), α-pinene (7.2%), linalool (7.0%), α-terpinyl acetate (5.4%) and β -pinene (5.2%). \\
+| {{1.8cineole.jpg| 1.8-cineole}} \\ 1.8-cineole | {{:linalool.jpg| linalool}} \\ linalool | {{alpha_pinene.jpg| α-pinene}} \\ α-pinene |{{:beta_pinene.jpg| β-pinene}} \\ β-pinene | {{:alpha_terpinylacetate.jpg| α-terpinyl acetate }} \\ α-terpinyl acetate | {{:eugenol.jpg|eugenol}} \\ eugenol |
+The main components identified in the essential oil of L. nobilis were 1.8-cineole (41.8%), sabinene (9.1%), α-pinene (7.2%), linalool (7.0%), α-terpinyl acetate (5.4%) and β-pinene (5.2%). \\
 [The chemical composition of some Lauraceae essential oils and their antifungal activities. Simić, A., Soković, M. D., Ristić, M., Grujić‐Jovanović, S., Vukojević, J., Marin, P. D., Phytotherapy Research, Vol.18(9), 2004, 713-717]
-"The volatiles of fresh leaves, buds, flowers, and fruits from bay (Laurus nolilis L.) were isolated by solvent extraction and analyzed by capillary gas chromatography−mass spectrometry. Their odor quality was characterized by gas chomatography−olfactometry−mass spectrometry (HRGC-O-MS) and aroma extract dilution analysis (AEDA). In fresh bay leaves 1,8-cineole was the major component, together with α-terpinyl acetate, sabinene, α-pinene, β-pinene, β-elemene, α-terpineol, linalool, and eugenol. Besides 1,8-cineole and the pinenes, the main components in flowers were α-eudesmol, β-elemene, and β-caryophyllene, in fruits (E)-β-ocimene and biclyclogermacrene, and in buds (E)-β-ocimene and germacrene D. The aliphatic ocimenes and farnesenes were absent in leaves. By using HRGC-O-MS 21 odor compounds were identified in fresh leaves. Application of AEDA revealed (Z)-3-hexenal (fresh green), 1,8-cineole (eucalyptus), linalool (flowery), eugenol (clove), (E)-isoeugenol (flowery), and an unidentified compound (black pepper) with the highest flavor dilution factors. Differences between buds, flowers, fruits, and leaves with regard to the identified odor compounds are presented. " \\
+"The volatiles of fresh leaves, buds, flowers, and fruits from bay (Laurus nolilis L.) were isolated by solvent extraction and analyzed by capillary gas chromatography-mass spectrometry. Their odor quality was characterized by gas chomatography-olfactometry-mass spectrometry (HRGC-O-MS) and aroma extract dilution analysis (AEDA). In fresh bay leaves 1,8-cineole was the major component, together with α-terpinyl acetate, sabinene, α-pinene, β-pinene, β-elemene, α-terpineol, linalool, and eugenol. Besides 1,8-cineole and the pinenes, the main components in flowers were α-eudesmol, β-elemene, and β-caryophyllene, in fruits (E)-β-ocimene and biclyclogermacrene, and in buds (E)-β-ocimene and germacrene D. The aliphatic ocimenes and farnesenes were absent in leaves. By using HRGC-O-MS 21 odor compounds were identified in fresh leaves. Application of AEDA revealed (Z)-3-hexenal (fresh green), 1,8-cineole (eucalyptus), linalool (flowery), eugenol (clove), (E)-isoeugenol (flowery), and an unidentified compound (black pepper) with the highest flavor dilution factors. Differences between buds, flowers, fruits, and leaves with regard to the identified odor compounds are presented. " \\
 [Volatile constituents and key odorants in leaves, buds, flowers, and fruits of //Laurus nobilis L.//, Kilic, A., Hafizoglu, H., Kollmannsberger, H., Nitz, S., Journal of agricultural and food chemistry, Vol.52(6), 2004, 1601-1606]
@@ Zeile 26: / Zeile 28: @@
 [[http://plantgenera.org/species.php?id_species=589221]]
+{{1024px-Laurus_nobilis_flowering_branch_2.jpg}} \\
+Flowering branch of Laurus nobilis in Bormarzo, Italy.
+[[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: G.Hagedorn (2009) [[https://commons.wikimedia.org/wiki/File:Laurus_nobilis_flowering_branch_2.jpg|Wikimedia Commons]]