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acacia_dealbata_link [2015/05/03 22:24]
andreas |
acacia_dealbata_link [2019/01/14 16:03] (aktuell)
andreas |
| [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011849]] | [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011849]] |
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| Mimosa absolute has the viscosity of sirup and owns a sweet powdery, floral note with a honeyed fresh cut grass undertone, dry down reveals violet-like heart note. | [[http://www.thegoodscentscompany.com/data/ab1661001.html|Mimosa absolute]] has the viscosity of sirup and owns a sweet powdery, floral note with a honeyed fresh undertone, dry down reveals violet-like heart note. |
| "There are several species in the botanical family Acacia that produce fragrant flowers. Just two species, Acacia decurrens and A. farnesiana, have uses in perfumery. A. decurrens is appropriately referred to as Mimosa and A. farnesiana as Cassie syn. Sweet Cassie, and not to be confused with Cassia. " \\ | "There are several species in the botanical family Acacia that produce fragrant flowers. Just two species, Acacia decurrens and A. farnesiana ([[vachellia_farnesiana_l._wight_arn|Vachellia farnesiana]]), have uses in perfumery. A. decurrens is appropriately referred to as Mimosa and A. farnesiana as Cassie syn. Sweet Cassie, and not to be confused with Cassia. " \\ |
| [[http://www.lgbotanicals.com/Mimosa-Absolute_p_732.html]] | [[http://www.lgbotanicals.com/Mimosa-Absolute_p_732.html]] |
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| "Since decades mimosa (Acacia dealbata) absolute oil has been used in the flavor and perfume industry. Today, it finds an application in over 80 perfumes, and its worldwide industrial production is estimated five tons per year. Here we report on the chemical composition of French mimosa absolute oil. Straight-chain analogues from C6 to C26 with different functional groups (hydrocarbons, esters, aldehydes, diethyl acetals, alcohols, and ketones) were identified in the volatile fraction. Most of them are long-chain molecules: (Z)-heptadec-8-ene, heptadecane, nonadecane, and palmitic acid are the most abundant, and constituents such as 2-phenethyl alcohol, methyl anisate, and ethyl palmitate are present in smaller amounts. The heavier constituents were mainly triterpenoids such as lupenone and lupeol, which were identified as two of the main components. (Z)-Heptadec-8-ene, lupenone, and lupeol were quantified by GC−MS in SIM mode using external standards and represents 6%, 20%, and 7.8% (w/w) of the absolute oil. Moreover, odorant compounds were extracted by SPME and analyzed by GC-sniffing leading to the perception of 57 odorant zones, of which 37 compounds were identified by their odorant description, mass spectrum, retention index, and injection of the reference compound." \\ | "Since decades mimosa (Acacia dealbata) absolute oil has been used in the flavor and perfume industry. Today, it finds an application in over 80 perfumes, and its worldwide industrial production is estimated five tons per year... \\ |
| | As the distillate lacks the typical mimosa note, it was not suitable for GC-sniffing analyses. However, the absolute could not be directly used because of the presence of nonvolatile (and odorless) compounds. Thus, HS-SPME with a CAR/PDMS 75 μm fiber (extraction of highly volatile compounds) was chosen as sampling method. Fifty-seven odorant zones were detected by the two sniffers during HS-SPME-GC-sniffing. Thirty-seven compounds could be identified with certainty (LRI, MS, odor comparison, and injection of the reference compound)... Eighteen odorant zones were described as fruity and could be attributed to esters such as ethyl propanoate, butanoate, pentanoate, and hexanoate. Phenylacetaldehyde, 2-phenethyl alcohol, benzyl acetate, and (Z)-jasmone were the main “floral” compounds responsible for four of the thirteen floral zones. Fresh and green notes were perceived, often due to aldehydes (hexanal, heptanal, nonanal, and (E,Z)-nona-2,6-dienal). Three out of five mushroom notes were identified as (Z)-pent-2-en-1-ol, (E)-oct-2-en-1-ol, and oct-1-en-3-ol. Vanillin, methyl and ethyl anisates were identified, contributing to sugar and anise-like odors. Four zones with similar notes could not be identified. The predominance of fruity, floral, fresh, green, mushroom, sugar and anise-like odorant notes is in agreement with the descriptors used for mimosa absolute oil." \\ |
| [Chemical composition of French mimosa absolute oil., Perriot, R., Breme, K., Meierhenrich, U.J., Carenini, E., Ferrando, G., Baldovini, N., Journal of agricultural and food chemistry, Vol.58(3), 2010, 1844-1849] | [Chemical composition of French mimosa absolute oil., Perriot, R., Breme, K., Meierhenrich, U.J., Carenini, E., Ferrando, G., Baldovini, N., Journal of agricultural and food chemistry, Vol.58(3), 2010, 1844-1849] |
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| {{:acacia_dealbata.jpg?500}} \\ | {{:acacia_dealbata.jpg?600}} \\ |
| Mouillefert, P., Traité des arbres et arbrissaux, Atlas, t.12 (1892-1898) \\ | Mouillefert, P., Traité des arbres et arbrissaux, Atlas, t.12 (1892-1898) \\ |
| [[http://plantgenera.org/species.php?id_species=1255939]] | [[http://plantgenera.org/species.php?id_species=1255939]] |
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| | {{:acacia_dealba_foto.jpg}} \\ |
| | Acacia dealbata flowers, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
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| | VIDEO: [[https://www.youtube.com/watch?v=QhJCm0c-ZE4|French mimosa]] (IFF-LMR) |
