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--- murraya_koenigii_l._sprengel [2016/11/10 22:28] – andreas
+++ murraya_koenigii_l._sprengel [2023/10/06 08:43] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Murraya koenigii (L.) Sprengel - Rutaceae - Indian curry tree, curry leaf, **Indischer Currybaum**, Curryblatt, Curryblätter
+Murraya koenigii (L.) Sprengel - syn. Bergera koenigii L. - Rutaceae - Indian curry tree, curry leaf, **Indischer Currybaum**, Curryblatt, Curryblätter
 Shrub or small tree, up to 6m high, native to India and Sri Lanka; leaves pinnate, leaflets 11-31, ovate, 2-5cm; flowers fragrant, petals white, oblanceolate to oblong, 5-7mm; fruit bluish black, ovoid to oblong, 1-1.5 cm, 1- or 2-seeded. [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200012463]]
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 The intense characteristic aroma of M. koenigii is probably due to terpene hydrocarbons and presumably the most important contributors are β-caryophyllene, β-gurjunene, β-elemene and β-phellandrene. In view of its caryophyllene content, the eastern genotype can be considered superior to the genotypes of the northern Indian plains (Lucknow,Uttar Pradesh) and the lower Himalayan range (Pant Nagar, Uttaranchal), but inferior to the southern Indian genotype. Due to presence of significant amounts of β-phellandrene (30.2%) and β-caryophyllene (24.2%), the leaf oil of the eastern genotype imparts a special flavour and can be widely used in the southern Indian dishes for the people of northern, eastern and western India, who are not very partial to the intense characteristic aroma of β-caryophyllene in the oil of M. koenigii from southern India, while people who are very fond of the intense characteristic aroma of M. koenigii should use leaves of the southern genotype only. On the basis of remarkable variation in the major and minor chemical constituents, all four genetically diverse
 stocks can be concluded to be different chemotypes of M. koenigii." \\
-[Essential oil composition of genetically diverse stocks of //Murraya koenigii// from India. Raina, V. K., Lal, R. K., Tripathi, S., Khan, M., Syamasundar, K. V., Srivastava, S. K., Flavour and fragrance journal, 17(2), 2002, 144-146] [[http://www.researchgate.net/publication/233985263_Essential_oil_composition_of_genetically_diverse_stocks_of_Murraya_koenigii_from_India/file/60b7d52bfd1d727c0e.pdf]]
+[Essential oil composition of genetically diverse stocks of //Murraya koenigii// from India. Raina, V. K., Lal, R. K., Tripathi, S., Khan, M., Syamasundar, K. V., Srivastava, S. K., Flavour and fragrance journal, 17(2), 2002, 144-146]
-| {{:caryophyllene.jpg| caryophyllene}} [[http://www.thegoodscentscompany.com/data/rw1060851.html|β-caryophyllene]] | {{:beta_phellandrene.jpg| β-phellandrene}} [[http://www.thegoodscentscompany.com/data/rw1103551.html|β-phellandrene]] | {{:phenylethanethiol.jpg|1-phenylethanethiol}} \\ //(sulfury, burnt)// |
+| {{:caryophyllene.jpg| caryophyllene}} \\ [[http://www.thegoodscentscompany.com/data/rw1060851.html|β-caryophyllene]] | {{:beta_phellandrene.jpg| β-phellandrene}} \\ [[http://www.thegoodscentscompany.com/data/rw1103551.html|β-phellandrene]] | {{:phenylethanethiol.jpg|1-phenylethanethiol}} \\ 1-phenylethanethiol \\ //(sulfury, burnt)// |  {{:z3hexenal.jpg|}} \\ (Z)-3-hexenal | {{:alpha_pinene.jpg| α-pinene }} \\ α-pinene | {{:linalool_r.jpg| (R)-(-)-linalool }} \\ (R)-(-)-linalool |
-Application of Aroma Extract Dilution Analysis (AEDA) to the volatile fraction of curry leaves afforded 23 odor-active compounds. Of the 22 odorants assigned, 15 had not been reported in curry leaves before. Highest FD factors showed 1-phenylethanethiol (8192), linalool (4096), α-pinene (2048), 1,8-cineole (1024), (3Z)-hex-3-enal (256), 3-(methylsulfanyl)propanal (128), myrcene (64), (3Z)-hex-3-en-1-ol (32), and (2E,6Z)-nona-2,6-dienal (32). "... The unique sulfury and burnt odor exhibited by 1-phenylethanethiol (67% R, 33% S) in combination with its high FD factor suggested that it constitutes the character impact compound of fresh curry leaf aroma." \\
+Application of Aroma Extract Dilution Analysis (AEDA) to the volatile fraction of curry leaves afforded 23 odor-active compounds. Of the 22 odorants assigned, 15 had not been reported in curry leaves before. Highest FD factors showed 1-phenylethanethiol (8192), linalool (4096), α-pinene (2048), 1,8-cineole (1024), (3Z)-hex-3-enal (256), 3-(methylsulfanyl)propanal (128), myrcene (64), (3Z)-hex-3-en-1-ol (32), and (2E,6Z)-nona-2,6-dienal (32). \\
+"The topmost OAVs were obtained for (3Z)-hex-3-enal (grassy; OAV 180 000), (1S)-1-phenylethane-1-thiol (sulfury, burnt; OAV 150 000), (1R)-1-phenylethane-1-thiol (sulfury, burnt; OAV 120 000), (3R)-linalool (citrusy; OAV 58 000), and myrcene (geranium leaf-like; OAV 23 000). The high OAVs calculated for its enantiomers confirmed 1-phenylethane-1-thiol as character impact compound of the typical sulfury and burnt aroma of curry leaves... The unique sulfury and burnt odor exhibited by 1-phenylethanethiol (67% R, 33% S) in combination with its high FD factor suggested that it constitutes the character impact compound of fresh curry leaf aroma." \\
 [Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis., Steinhaus, M., Journal of agricultural and food chemistry, 63(16), 2015, 4060-4067]
+"The 1-phenylethane-1-thiol concentration in curry leaves decreased upon tissue disruption and drying, as well as upon frying of fresh leaves. By contrast, frying of dried leaves led to an increase of 1-phenylethane-1-thiol, indicating a yet unknown thermolabile precursor." \\
+[Steinhaus, Martin. "Confirmation of 1-phenylethane-1-thiol as the character impact aroma compound in curry leaves and its behavior during tissue disruption, drying, and frying." Journal of Agricultural and Food Chemistry 65.10 (2017): 2141-2146]
 {{:murraya_koenigii.jpg?600}} \\
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 Roxburgh, W., Plants of the coast of Coromandel, vol.2, t.112 (1798) \\
 [[http://plantgenera.org/species.php?id_species=683643]]
+{{:img_0630k.jpg}} \\ Murraya koenigii, Author: Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]