| Nächste Überarbeitung | Vorhergehende Überarbeitung |
| tarchonanthus_camphoratus_l [2018/10/11 09:17] – angelegt andreas | tarchonanthus_camphoratus_l [2025/10/17 10:58] (aktuell) – andreas |
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| Main components of the leaf oil were [[http://www.thegoodscentscompany.com/data/rw1011531.html|α-fenchol]] (29.1%), 1,8-cineole (16.5%) and α-terpineol (8.5%). \\ | Main components of the leaf oil were [[http://www.thegoodscentscompany.com/data/rw1011531.html|α-fenchol]] (29.1%), 1,8-cineole (16.5%) and α-terpineol (8.5%). \\ |
| [Mwangi, Julius W., et al. "Volatile Constituents of Essential Oil of Tarconanthus camphoratus L." Journal of Essential Oil Research 6.2 (1994): 183-185] | [Mwangi, Julius W., et al. "Volatile Constituents of Essential Oil of Tarconanthus camphoratus L." Journal of Essential Oil Research 6.2 (1994): 183-185] |
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| | |{{:fenchol.png|α-fenchol}} \\ α-fenchol | {{:1.8cineole.jpg|1,8-cineole}} \\ 1,8-cineole | {{:terpineol_alpha.jpg|α-terpineol}} \\ α-terpineol | |
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| | The essential oil of Tarchonanthus camphoratus (Asteraceae), obtained by hydro-distillation, was dominated by "... oxygenated monoterpenes (62.3%), of which the main constituents were fenchol (15.9%), 1,8-cineole (14.3%) and α-terpineol (13.2%). Other monoterpenes present in fairly good amounts were α-pinene (6.87%), trans-pinene hydrate (6.51%), terpinen-4-ol (4.74%) and camphene (3.76%)." \\ |
| | [Matasyoh, Josphat C., et al. "Chemical composition and antimicrobial activity of essential oil of Tarchonanthus camphoratus." Food chemistry 101.3 (2007): 1183-1187] |
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| Main components of the essential oil (steam distillation) of leaves and flowersheads of T.camphoratus growing wild in Kenya were α-pinene (16.8%), 1.8-cineole (13.0%), α-fenchol (10.8%), α-fenchene/camphene (8.2%), α-terpineol (4.2%), β-pinene (3.7%), δ-2-carene (3.2%), and cis-p-menth-2-en-1-ol/trans-pinene hydrate (3.1%). \\ | Main components of the essential oil (steam distillation) of leaves and flowersheads of T.camphoratus growing wild in Kenya were α-pinene (16.8%), 1.8-cineole (13.0%), α-fenchol (10.8%), α-fenchene/camphene (8.2%), α-terpineol (4.2%), β-pinene (3.7%), δ-2-carene (3.2%), and cis-p-menth-2-en-1-ol/trans-pinene hydrate (3.1%). \\ |
| Strongest odor impressions in GC-O made α-pinene, myrcene, 1.8-cineole, fenchone, fenchyl alcohol, trans-verbenol, camphene hydrate, and fenchyl acetate. \\ | Strongest odor impressions in GC-O made α-pinene, myrcene, 1.8-cineole, fenchone, α-fenchol, trans-verbenol, camphene hydrate, and fenchyl acetate. \\ |
| [Costa, Rosaria, et al. "GC-MS, GC-O and enantio-GC investigation of the essential oil of Tarchonanthus camphoratus L." Flavour and Fragrance Journal 23.1 (2008): 40-48] | [Costa, Rosaria, et al. "GC-MS, GC-O and enantio-GC investigation of the essential oil of Tarchonanthus camphoratus L." Flavour and Fragrance Journal 23.1 (2008): 40-48] |
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