Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- nigritella_nigra_l._rchb._f [2016/12/20 08:40] – andreas
+++ nigritella_nigra_l._rchb._f [2018/06/07 10:14] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 The unique spicy floral scent strongly reminescent of vanilla and cocoa is especially based on 2-phenylethanol (42.5%), 2-phenylacetaldehyde (9.0%), vanillin (0.1%), benzyl isovalerate (0.2%), 2-phenylethyl isovalerate (0.1%), methyl nicotinate (1.0%), eugenol (0.1%), (E)-geranylacetone (1.3%), 2-phenylethyl formate [?], and methyl benzoate (0.5%). \\
 [Scent of a vanishing flora, Roman Kaiser, 2011, 191 and 389]
+|{{:phenylethanol.jpg| 2-phenylethanol}} \\ 2-phenylethanol | {{:phenylacetaldehyde.jpg|phenylacetaldehyde}} \\ phenylacetaldehyde \\ //(green-floral, honey)// | {{:benzylisovalerate.png|benzyl isovalerate}} \\ benzyl isovalerate \\ //(sweet fruity)// |{{:eugenol.jpg|eugenol}} \\ eugenol \\ //(clove-like)// | {{:vanillin.jpg| vanillin}} \\ vanillin |
 The volatile fraction of the inflorescences of Nigritella nigra isolated by steam distillation (0.9% f.w.) contained mainly benzyl alcohol (28.9%) and 2-phenylethanol (10.4%). Other important constituents were phenylacetaldehyde (8.1%), heptanal (7.0%), isovaleric acid (3.2%), tricosane (4.7%), pentacosane (4.8%), and heptacosane (2.3%). Vanillin was present at 0.8%. \\