| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| myroxylon_balsamum_var._pereirae [2025/11/03 08:58] – andreas | myroxylon_balsamum_var._pereirae [2025/11/03 13:50] (aktuell) – andreas |
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| [Identification of New Allergenic Constituents and Proof of Evidence for Coniferyl Benzoate in Balsam of Peru., Hausen, B.M., Simatupang, T., Bruhn, G., Evers, P., Koenig, W.A., Dermatitis, Vol.6(4), 1995, 199-208] | [Identification of New Allergenic Constituents and Proof of Evidence for Coniferyl Benzoate in Balsam of Peru., Hausen, B.M., Simatupang, T., Bruhn, G., Evers, P., Koenig, W.A., Dermatitis, Vol.6(4), 1995, 199-208] |
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| | {{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol| {{:benzylcinnamate.png|benzyl cinnamate}} \\ benzyl cinnamate| {{:vanillin.jpg| vanillin}} \\ vanillin | | | {{:benzylcinnamate.png|benzyl cinnamate}} \\ benzyl cinnamate | {{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol | {{:vanillin.jpg| vanillin}} \\ vanillin | {{benzoicacid.png|benzoic acid}} \\ benzoic acid | {{cinnamicacid.png|cinnamic acid}} \\ cinnamic acid | |
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| "Peru balsam odour is the reference balsamic note; rich, sweet, soft and long lasting with a vanilla-like dryout. Its characterising components are cinnamic derivatives and vanillin." Main components of 'Peru Balsam Oil' (distilled directly from the balsam at high vacuum using the minimum of heating) were benzyl benzoate (86.2%), benzyl trans cinnamate (6.0%), nerolidol (Z/E; 2.4%), benzoic acid (2.0%), and benzyl alcohol (1.6%). Minor components were e.g. benzaldehyde (0.03%), methyl benzoate (0.02%), vanillin (0.4%), as well as cinnamic acid (0.1%) and their esters like methyl cinnamate and cinnamyl cinnamate. \\ | "Peru balsam odour is the reference balsamic note; rich, sweet, soft and long lasting with a vanilla-like dryout. Its characterising components are cinnamic derivatives and vanillin." Main components of 'Peru Balsam Oil' (distilled directly from the balsam at high vacuum using the minimum of heating) were benzyl benzoate (86.2%), benzyl trans cinnamate (6.0%), nerolidol (Z/E; 2.4%), benzoic acid (2.0%), and benzyl alcohol (1.6%). Minor components were e.g. benzaldehyde (0.03%), methyl benzoate (0.02%), vanillin (0.4%), as well as cinnamic acid (0.1%) and their esters like methyl cinnamate and cinnamyl cinnamate. \\ |
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| {{:myroxylon_bal.jpg}} \\ | {{:myroxylon_peru.jpg}} \\ |
| Myroxylon balsamum, San Jacinto, Bolivar, Colombia (2025) © George [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=209950|inaturalist.org]] | Myroxylon peruiferum, Gral. José de San Martín, Salta, Argentina (2023) © Ignacio Barrientos [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations?taxon_id=280702|inaturalist.org]] |
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