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--- schisandra_chinensis_turz._baill [2014/11/30 17:43] – andreas
+++ schisandra_chinensis_turz._baill [2021/02/17 11:25] (aktuell) – andreas
@@ Zeile 2: / Zeile 2: @@
 五味子 wǔ wèi zi (chin.), 오미자 omija (kor.), five flavor berry, Chinese magnolia-vine, **Chinesisches Spaltkörbchen**, Chinesischer Limonenbaum
-Deciduous dieocicous woody vine, nativ to northern China, Korea, Japan; leaves elliptic to obovate, denticulate to serrulate; flowers solitary, white; fruits pinkish red to red. "This species is a horticultural plant with edible fruit. It is used medicinally and for making rope." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200008486]]
+Deciduous dieocicous woody vine, nativ to northern China, Korea, Japan; leaves elliptic to obovate, denticulate to serrulate; flowers solitary,  flowers are white or slightly cream-coloured, wax-like, with a pleasant smell; fruits pinkish red to red. \\
+"This species is a horticultural plant with edible fruit. It is used medicinally and for making rope." \\
+[[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200008486]]
-"Its Chinese name comes from the fact that its berries possess all five basic flavors: salty, sweet, sour, pungent (spicy), and bitter. Sometimes it is more specifically called běi wǔ wèi zi ((Chinese: 北五味子); literally "northern five flavor berry") to distinguish it from another traditionally medicinal schisandraceous plant Kadsura japonica that grows only in subtropical areas." [[http://en.wikipedia.org/wiki/Schisandra_chinensis]]
+"Its Chinese name comes from the fact that its berries possess all five basic flavors: salty, sweet, sour, pungent (spicy), and bitter. Sometimes it is more specifically called běi wǔ wèi zi (Chinese: 北五味子); literally "northern five flavor berry") to distinguish it from another traditionally medicinal schisandraceous plant Kadsura japonica that grows only in subtropical areas." [[http://en.wikipedia.org/wiki/Schisandra_chinensis]]
 "By steam hydrodistillation, the dried fruits of S. chinensis yielded 0.68% (v/w) of essential oil... Compounds 1,7-dimethyl-7-(4-methyl-3-pentenyl)-tricyclo[2.2.1.0 (2,6)]heptane (18.06%), 1,2,3,4,4a,5,6,8a-octahydro-7-methyl-4-methylene-1-(1-methylethyl)-naphthalene (15.58%), 2,4a,5,6,7,8-hexahydro-3,5,5,9-tetramethyl-1H-benzocycloheptene (11.45%), 1-methyl-4-(1-methylethyl)-1,3-cyclohexadiene (9.90%), (R)-1-methyl-
@@ Zeile 24: / Zeile 26: @@
 [Chemical composition and antioxidant activity of the essential oil of Schisandra chinensis fruits., Chen, X., Zhang, Y., Zu, Y., Yang, L., Natural product research, Vol.26(9), 2012, 842-849]
-{{http://flora.huh.harvard.edu/FloraIllustration/foc07/FOCI-07_Page_044.jpg}} \\
+"...4-terpineol and α-terpineol were identified as high odor-active compounds in omija fruits with high OAVs. Samples with high levels of these two compounds (hot air and freeze-dried omija fruit extracts) had high intensities of “spicy” and “wet-wood” aromatics." \\
-//Picture source: [[http://www.efloras.org/object_page.aspx?object_id=111706&flora_id=2|Flora of China @ www.efloras.org]]//
+[Kim, Mina K., and Kwang-Geun Lee. "Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis." Foods 9.5 (2020): 638] [[https://www.mdpi.com/2304-8158/9/5/638/pdf]]
+{{:schisandra_chinensis.jpg?600}} \\
+Schisandra chinensis (Turcz.) Baillon as Maximowiczia chinensis (Turcz.) Rupr. \\
+Houtte, L. van, Flore des serres et des jardin de l’Europe, vol.15 t.0 (1845) \\
+[[http://plantgenera.org/species.php?id_species=916676]]
+{{schisandra_chinensis_flowers.jpg?600}} \\
+Schisandra chinensis flowers \\
+[[https://commons.wikimedia.org/wiki/File:Schisandra_chinensis_(18154470855).jpg|Wikimedia Commons]], Author: peganum from Small Dole, England  [[https://creativecommons.org/licenses/by/3.0/deed.en|CC BY-SA 3.0]]