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--- prunus_mahaleb_l [2025/04/22 12:09] – andreas
+++ prunus_mahaleb_l [2025/04/22 19:03] (aktuell) – andreas
@@ Zeile 16: / Zeile 16: @@
 Main components of the //dried flower volatiles// were heneicosane (22.1%) and octacosane (13.0%); minor components included e.g. nonanal (1.9%), 2-dodecenal (0.1%), tridecanal (0.3%), tetradecanal (0.4%), limonene 0.3%), linalool (4.1%), α-terpineol (1.4%), 2-caren-4-one (4.8%), nerol (0.5%), geraniol (1.3%), (E)-β-damascenone (0.9%), (E)-β-ionone (1.3%), (E)-nerolidol (0.2%), benzaldehyde (0.2%), anisaldehyde (0.7%), 1,4-dimethoxybenzene (2.2%), 2-phenylethanol (0.5%), p-tolualdehyde (1.0%), coumarin (2.3%), hexyl benzoate (0.8%), methyl 2-methoxybenzoate (0.2%), and (Z)-jasmone (0.2%). \\
 [Mastelić, Josip, Igor Jerković, and Milan Mesić. "Volatile constituents from flowers, leaves, bark and wood of Prunus mahaleb L." Flavour and fragrance journal 21.2 (2006): 306-313]
+Prunus mahaleb L. honey: "High vomifoliol percentages (10.7-24.2%) in both extracts (dominant in solvent B) and coumarin (0.3-2.4%) from the extracts (more abundant in solvent A) and headspace (0.9-1.8%) were considered characteristic for P. mahaleb honey and highlighted as potential nonspecific biomarkers of the honey’s botanical origin." \\
+Other volatiles isolated by HS-SPME (PDMS/DVB) were e.g. anisaldehyde (1.4-10.9%), benzaldehyde (2.0-4.5%), phenylacetaldehyde (0.5-2.8%), linalool (4.0-6.6%), lilac aldehydes (1.0-11.7%), lilac alcohols (0.1-1.2%), cis- and trans-linalool oxide (0.6-3.1%), 4-ketoisophorone (5.0-7.4%), α-isophorone (2.1-6.5%), 2-hydroxyisophorone (0-0.9%), 2-hydroxy-4-ketoisophorone (0-0.6%) and safranal (0-1.0%). \\
+[Jerković, Igor, Zvonimir Marijanović, and Mladenka Malenica Staver. "Screening of natural organic volatiles from Prunus mahaleb L. honey: coumarin and vomifoliol as nonspecific biomarkers." Molecules 16.3 (2011): 2507-2518]
 Coumarin content in Prunus mahaleb kernels was 0.87mg/g and in ‘Mirinello di Torremaggiore’ liqueur it was 740mg/L. \\
 [Ieri, Francesca, Patrizia Pinelli, and Annalisa Romani. "Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L." Food chemistry 135.4 (2012): 2157-2162] [[https://flore.unifi.it/bitstream/2158/775163/1/1-s2.0-S0308814612011971-main.pdf|PDF]]
+"Mahaleb, which is a spice with culinary use in Eastern and Mediterranean countries, is a natural source of coumarin. Its presence in bakery ware has not yet been studied, despite the fact that it is widely used in traditional products... Coumarin contained in the tested bakeryware ranged from 1.6 to 109 mg/kg. As a result, the permitted limit of 15 mg/kg set by Regulation (EC) 1334/2008 was in some cases exceeded by 7.3-times." \\
+[Krystalli, Evangelia, et al. "Effect of Temperature and Yeast on the Formation of Coumarin in Bakery Ware Containing Mahaleb. A Fully Validated Approach." Analytical Letters 54.16 (2021): 2551-2564]
 {{:prunusmahaleb_adh1815.jpg}} \\