| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| rosa_x_damascena [2023/07/12 07:33] – andreas | rosa_x_damascena [2024/07/03 14:38] (aktuell) – andreas |
|---|
| Besides dimethyl sulfide, dimethyl disulfide, and mintsulfide, dibenzothiophene and its methyl derivatives were identified in rose oil. Dibenzothiophene and its methyl derivatives possessed persistent, spicy, and powdery notes and supplied essential rose oil with the naturalness of rose scent perceived when smelled rose petals. These sulfur compounds were found in Bulgarian, Moroccan and Turkish rose oils as well as steam-distilled oils from petals of a modern ornamental hybrid tea rose from Japan and contributed to odor of the dry out of rose oil. \\ | Besides dimethyl sulfide, dimethyl disulfide, and mintsulfide, dibenzothiophene and its methyl derivatives were identified in rose oil. Dibenzothiophene and its methyl derivatives possessed persistent, spicy, and powdery notes and supplied essential rose oil with the naturalness of rose scent perceived when smelled rose petals. These sulfur compounds were found in Bulgarian, Moroccan and Turkish rose oils as well as steam-distilled oils from petals of a modern ornamental hybrid tea rose from Japan and contributed to odor of the dry out of rose oil. \\ |
| [Omata, A., Yomogida, K., Ohta, T., Morikawa, Y., & Nakamura, S. (1987). New Sulfur Compounds of Rose Oil. Agricultural and Biological Chemistry, 51(12), 3421-3422] [[https://www.jstage.jst.go.jp/article/bbb1961/51/12/51_12_3421/_pdf]] | [Omata, A., Yomogida, K., Ohta, T., Morikawa, Y., & Nakamura, S. (1987). New Sulfur Compounds of Rose Oil. Agricultural and Biological Chemistry, 51(12), 3421-3422] [[https://www.jstage.jst.go.jp/article/bbb1961/51/12/51_12_3421/_pdf]] |
| | |
| | Although (-)-rose oxide (0.09%; OU 4.1%), carvone (0.41%; OU 0.036%), rose furan (0.16%; OU 0.003%), ß-damascenone (0.03%; OU 70.0%), and ß-ionone (0.03%; OU 19.2%) account together for only slightly over 1% of Bulgarian rose oil, they are considered as its odoriferous principle. The olfactory impact (Odour Units, OU) of (-)-citronellol (38%, OU 4.3%) is much lower than that of ß-damascenone and ß-ionone. The sweet and powerful honey aspects of rose oil is caused by the combination of ß-damascenone, the phenethyl esters phenylethyl isobutyrate and phenylethyl 2-methylbutyrate, and benzyl tiglate. \\ |
| | [Ohloff, Günther, and Günther Ohloff. "Etherische Öle. 8.8 Rosenöl" Riechstoffe und Geruchssinn: Die molekulare Welt der Düfte (1990): 152-156] |
| |
| "These data reveal that the composition of the picked tea rose is remarkably different from that of the living rose. As one can see, cis-3-hexenyl acetate, which constitutes 20% of the living rose headspace volatiles, is drastically reduced to 5% in the picked rose. At the same time, 3,5-dimethoxytoluene, one of the character-donating components of tea rose, is dramatically doubled in the picked flower, whereas important constituents like phenyl ethyl alcohol and its acetate are reduced in the picked flower." \\ | "These data reveal that the composition of the picked tea rose is remarkably different from that of the living rose. As one can see, cis-3-hexenyl acetate, which constitutes 20% of the living rose headspace volatiles, is drastically reduced to 5% in the picked rose. At the same time, 3,5-dimethoxytoluene, one of the character-donating components of tea rose, is dramatically doubled in the picked flower, whereas important constituents like phenyl ethyl alcohol and its acetate are reduced in the picked flower." \\ |
| [[http://ir.lib.shizuoka.ac.jp/bitstream/10297/3636/1/090625001.pdf]] | [[http://ir.lib.shizuoka.ac.jp/bitstream/10297/3636/1/090625001.pdf]] |
| |
| Although ß-damascenone (0.03%), ß-damascone, (-)-rose oxide (0.09%, OU 4.1%) and nerol oxide (0.09%) account together for only slightly over 1% of Bulgarian rose oil, they are considered as its odoriferous principle. The olfactory impact (Odour Units, OU) of (-)-citronellol (38%, OU 4.3%) is much lower than that of ß-damascenone (0.03%, OU 70%) and ß-ionone (0.03%, OU 19.2%). \\ | „The flower scent of the damask rose (Rosa damascena) was studied. Two ultratrace components exhibiting high flavor dilution factors were detected as odor-active compounds via aroma extract dilution analysis (AEDA). One of these had a woody note and was identified as rotundone using multidimensional gas chromatography-mass spectrometry-olfactometry (MD-GC-MS-O), while the other had a citrus note and was identified as 4-(4-methylpent-3-en-1-yl)-2(5H)-furanone (MPF) by fractionation of a commercial rose absolute from R. damascena... Sensory analysis was conducted to evaluate the effects of rotundone and MPF. Adding 50 μg/kg rotundone and 5 μg/kg MPF to the aroma reconstitute of R. damascena provided it with blooming and natural characteristics. Additionally, the existence of rotundone and MPF in five types of fragrant roses was investigated.“ \\ |
| „The sweet and powerful honey aspects of rose oil is caused by the combination of ß-damascenone, the phenethyl esters phenylethyl isobutyrate and phenylethyl 2-methylbutyrate, and benzyl tiglate.“ \\ | [Ohashi, Teruhisa, et al. „Identification of odor-active trace compounds in blooming flower of damask rose (Rosa damascena).“ Journal of agricultural and food chemistry 67.26 (2019): 7410-7415] |
| [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 266-270] | |
| |
| Application of GC-HRMS to rose absolutes of R.centifolia and R.damascena confirmed the identification of 19 new esters like the linoleates and linolenates of phenylethanol, citronellol, nerol and geraniol. „With these identified esters, the known volatile fraction of rose absolute increased from 90 percent to 92.“ \\ | Application of GC-HRMS to rose absolutes of R.centifolia and R.damascena confirmed the identification of 19 new esters like the linoleates and linolenates of phenylethanol, citronellol, nerol and geraniol. „With these identified esters, the known volatile fraction of rose absolute increased from 90 percent to 92.“ \\ |
