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--- osmanthus_fragrans_lour [2017/07/23 10:15] – andreas
+++ osmanthus_fragrans_lour [2025/10/29 08:39] (aktuell) – andreas
@@ Zeile 1: / Zeile 1: @@
-Osmanthus fragrans Lour. - syn.Olea fragrans Thunb. - Oleaceae \\
+Osmanthus fragrans Lour. - syn.Olea fragrans Thunb. - Oleaceae - 桂花茶 (chin. guìhuā), sweet olive, tea olive, **Süße Duftblüte**, Osmanthus
-桂花茶 (chin. guìhuā), sweet olive, tea olive, **Süße Duftblüte**, Osmanthus
 Evergreen shrub or small tree, native to southeast Asia, mainly China; cultivated as an ornamental; leaves elliptic to elliptic-lanceolate, entire or usually serrulate along distal half, midrib and primary veins adaxially impressed and abaxially raised; cymes fascicled in leaf axils, many flowered; flowers fragrant, yellowish, yellow, or orange, 3-4 mm; fruit drupe purple-black, ellipsoid, 1-1.5 cm. \\
@@ Zeile 6: / Zeile 5: @@
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=210001392]]
-"It is cultivated as an ornamental plant in gardens in Asia, Europe, North America, and elsewhere in the world for its deliciously fragrant flowers which carry the scent of ripe peaches or apricots.... In Chinese cuisine, its flowers may be infused with green or black tea leaves to create a scented tea (桂花茶, guìhuāchá). The flowers are also used to produce osmanthus-scented jams (桂花酱, guìhuājiàng), sweet cakes (桂花糕, guìhuāgāo), dumplings, soups, and even liquor." \\
+"It is cultivated as an ornamental plant in gardens in Asia, Europe, North America, and elsewhere in the world for its deliciously fragrant flowers which carry the scent of ripe peaches or apricots.... In Chinese cuisine, its flowers may be infused with green or black tea leaves to create a scented tea (桂花茶, guìhuāchá). The flowers are also used to produce osmanthus-scented jams (桂花酱, guìhuājiàng), sweet cakes (桂花糕, guìhuāgāo), dumplings, soups, and even liquor." [[http://en.wikipedia.org/wiki/Osmanthus_fragrans|wikipedia]]
-[[http://en.wikipedia.org/wiki/Osmanthus_fragrans]]
-"Its plenty of small flowers give off an overwhelmingly sweet fragrance with a fruity nuance, resembling that of ripe apricots." [[http://www.bojensen.net/EssentialOilsEng/EssentialOils22A/EssentialOils22A.htm]]
+"Its plenty of small flowers give off an overwhelmingly sweet fragrance with a fruity nuance, resembling that of ripe apricots." \\
+[[http://www.bojensen.net/EssentialOilsEng/EssentialOils22A/EssentialOils22A.htm]]
-"There are over 157 varieties of sweet olive in China divided into four main groups: Fragrans, Latifolius, Thunbergii, and Aurantiacus." [[http://sfagardens.sfasu.edu/UserFiles/File/PLANTS/Osmanthus%20fragrans.pdf]]
+"There are over 157 varieties of sweet olive in China divided into four main groups: Fragrans, Latifolius, Thunbergii, and Aurantiacus." \\
+[[http://sfagardens.sfasu.edu/UserFiles/File/PLANTS/Osmanthus%20fragrans.pdf]]
-Analysis of Osmanthus absolute showed fatty acids like linolenic acid (17.4%), linoleic acid (8.7%), palmitic acid (8.8%), oleic acid (7.0), and their ethyl esters as main components, but the odoriferous constituents should be β-ionone (7.6%), dihydro-β-ionone (6.4%), γ-decalactone (4.0%), dihydro-β-ionol (3.0%), linalool oxides, theaspiranes and various carotenoid-derived trace compounds. [[http://www.leffingwell.com/osmanthus.htm]] (Kaiser, R. and Lamparsky, D., lit. cit., 1978-1981)
+Analysis of Osmanthus absolute showed fatty acids like linolenic acid (17.4%), linoleic acid (8.7%), palmitic acid (8.8%), oleic acid (7.0), and their ethyl esters as main components, but the odoriferous constituents should be β-ionone (7.6%), dihydro-β-ionone (6.4%), γ-decalactone (4.0%), dihydro-β-ionol (3.0%), linalool oxides, theaspiranes and various carotenoid-derived trace compounds. \\
+[[http://www.leffingwell.com/osmanthus.htm|Leffinwell.com]] (Kaiser, R. and Lamparsky, D., lit. cit., 1978-1981)
 |{{:ionone_beta.jpg| β-ionone}} \\ β-ionone \\ //(woody sweet)// |{{:dihydroionone_beta.jpg| dihydro-β-ionone}} \\ dihydro-β-ionone \\ //(floral woody)// |{{:gamma_decalactone.jpg| γ-decalactone}} \\ γ-decalactone \\ //(fruity peach)// |{{:theaspirane.jpg| theaspirane}} \\ theaspirane A/B \\ //(fruity cassis)// |
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 Osmanthus oil is unusual in that way that it contains large amounts of carotenoid-derived compounds like α-ionone (1.1%), β-ionone (10%), the corresponding alcohols and 7,8-dihydro derivatives, 3,4-dihydro-β-ionone, β-damascenone, several megastigmatrienones and fragrant cyclic ethers like the thespiranes and theaspirones. \\
-"...since a good reconstitution is easy to obtain from β-ionone, dihydro-β-ionone, γ-decalactone, methyl jasmonate, linalool, nerol, and geraniol,... it is rather difficult to find osmanthus absolute in modern perfumery." \\
+"At ca. 8,500 US$/kg, osmanthus absolute is an expensive perfumery ingredient, difficult to afford in dosages above 0.5%, and, since a good reconstitution is easy to obtain from β-ionone, dihydro-β-ionone, γ-decalactone, methyl jasmonate, linalool, nerol, and geraniol,... it is rather difficult to find osmanthus absolute in modern perfumery." \\
 [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 284-291]
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 "... the Osmanthus fragrans odor, which is known to have a mild sedative effect, decreases the motivation to eat, food intake and body weight, accompanied by sluggish masticatory movements. The data suggest that these effects are due to suppression of orexigenic neuropeptides and activation of anorexigenic neuropeptides in the hypothalamus." \\
 [Yamamoto, Takashi, Tadashi Inui, and Tadataka Tsuji. "The odor of Osmanthus fragrans attenuates food intake." Scientific reports 3 (2013)] [[http://www.nature.com/articles/srep01518?WT.ec_id=SREP-20130326]]
+"Water-soluble essential oil components of Osmanthus fragrans fresh flowers were recovered from the hydrolate and the cold infusion, byproducts of essential oil isolation and concrete extraction, respectively... As a comparative study, the Clevenger-distilled, decanted and absolute oils were also analyzed. The oil recovered from the hydrolate was mainly composed of cis-linalool oxide (furanoid) (51.4%) and trans-linalool oxide (furanoid) (37.8%). This oil presented 0.024 ± 0.004% (w/w) relative to the fresh flowers, and accounted for 25.5 ± 5.8% of the total oil (decanted + recovered). The oil recovered from the cold infusion was rich in 4-methoxyphenethyl alcohol (31.0%), 4-hydroxyphenethyl alcohol (18.0%), cis-linalool oxide (furanoid) (9.8%), cis-linalool oxide (pyranoid) (8.9%) and trans-linalool oxide (furanoid) (7.3%). This oil accounted for 0.018 ± 0.003% (w/w) of the fresh flowers. In summary, the recovered water-soluble oils are valued for being rich in compounds characteristic of O. fragrans and can find applications in the essential oil industry." \\
+[Lei, Gaoming, et al. "Water-soluble essential oil components of fresh flowers of Osmanthus fragrans Lour." Journal of EssEntial oil Research 28.3 (2016): 177-184]
 {{:osmanthus.jpg?600}} \\
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 [[http://plantgenera.org/species.php?id_species=728908]]
-{{:osmanthus_fragrans_orange.jpg?800}} \\
+{{:osmanthus_fragrans_orange.jpg}} \\
 Osmanthus fragrans Lour. (var.aurantiacus), Author Laitr Keiows
 [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] via  [[https://commons.wikimedia.org/wiki/File:Osmanthus_fragrans_(orange_flowers).jpg|Wikimedia Commons]]