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--- agathosma_betulina_berg._pillans [2017/09/16 10:51]
andreas
+++ agathosma_betulina_berg._pillans [2019/02/12 12:30] (aktuell)
andreas
@@ Zeile 7: / Zeile 7: @@
 [[http://en.wikipedia.org/wiki/Agathosma_betulina]]
-"(+)-Limonene (about 10 %), (+)-menthone and (-)-isomenthone (both together about 40%) and the laevorotatory (S)(-)-pulegone are known as the main constituents, but not the impact flavour compounds, of buchu leaf oil. However, the constituents, responsible for the typical black currant odour are the diastereomeric isomers of 8-mercapto-p-menthan-3-one ([[http://www.thegoodscentscompany.com/data/rw1005051.html|buchu mercaptan]]) and [[http://www.thegoodscentscompany.com/data/rw1399191.html|its thiolacetates]]... The (1R)-configurated diastereomers emit a more intensive odour than the (1S)-configurated compounds, but the later diastereomers have been recognized to be peculiar to buchu leaf oil and reminiscent of black currant respectively." The qualitative sensory evaluation of the thiolacetates give strong and fruity odour impressions (trans-compounds more intensive than the cis-isomers). \\
+P-menthane-8-thiol-3-one was identified as a specific odor-determining ingredient of buchu leaf oil. \\
+[Lamparsky, D., and P. Schudel. "p-Menthane-8-thiol-3-one, a new component of buchu leaf oil." Tetrahedron Letters 12.36 (1971): 3323-3326]
+GC and GC-O analysis of 16 black currant juice samples showed that several commercially available products contained Buchu oil to improve aroma, without any such indication on the label. Buchu oil is used because its constituent 8‐mercapto‐p‐menthan‐3‐one has a catty odour that is similar to the catty odour of black currants. As retention times of the two odours are different, sniffing the effluents of the gas chromatographic column is a way to detect the addition of Buchu oil. \\
+[Nijssen, L. M., and H. Maarse. "Volatile compounds in black currant products: An additional factor in authenticity control of fruit juices." Flavour and Fragrance Journal 1.4‐5 (1986): 143-148]
+"(+)-Limonene (about 10 %), (+)-menthone and (-)-isomenthone (both together about 40%) and the laevorotatory (S)(-)-pulegone are known as the main constituents, but not the impact flavour compounds, of buchu leaf oil. However, the constituents, responsible for the typical black currant odour are the diastereomeric isomers of 8-mercapto-p-menthan-3-one ([[http://www.thegoodscentscompany.com/data/rw1005051.html|buchu mercaptan]]) and [[http://www.thegoodscentscompany.com/data/rw1399191.html|its thiolacetates]]... The (1R)-configurated diastereomers emit a more intensive odour than the (1S)-configurated compounds, but the later diastereomers have been recognized to be peculiar to buchu leaf oil and reminiscent of black currant respectively." \\
+The qualitative sensory evaluation of the thiolacetates give strong and fruity odour impressions (trans-compounds more intensive than the cis-isomers). \\
 [Stereoisomeric flavour compounds. Part LVII: The stereoisomers of 3‐Oxo‐p‐menthane‐8‐thiol acetate, simultaneously stereoanalysed with their corresponding thiols., Köpke, T., Schmarr, H.G., Mosandl, A., Flavour and fragrance journal, Vol.7(4), 1992, 205-211]
-| {{:pulegone.jpg| pulegone }} \\ pulegone | {{:isomenthone.jpg| isomenthone }} \\ isomenthone | {{:8mercapto_pmenthane3one.jpg| 8-mercapto-p-menthane-3-one }} \\ 8-mercapto- \\ p-menthane-3-one | {{:8acetylthio_pmenthane3one.jpg| 8-acetylthio-p-menthane-3-one }} \\ 8-acetylthio- \\ p-menthane-3-one |
+| {{:pulegone_minus.jpg| (-)-pulegone }} \\ (-)-pulegone | {{:isomenthone_minus.jpg| (-)-isomenthone }} \\ (-)-isomenthone | {{:8mercapto_pmenthane3one.jpg| 8-mercapto-p-menthane-3-one }} \\ (1S)-8-mercapto- \\ p-menthane-3-one | {{:8acetylthio_pmenthane3one.jpg| 8-acetylthio-p-menthane-3-one }} \\ (1S)-8-acetylthio- \\ p-menthane-3-one | {{:diosphenol.jpg| diosphenol }} \\ diosphenol | {{:diosphenol_phi.jpg| ϕ-diosphenol }} \\ ϕ-diosphenol |
-{{:disophenol.jpg| disophenol }} \\ disophenol | {{:disophenol_phi.jpg| ϕ-disophenol }} \\ ϕ-disophenol |
-{{:buchu_ingr2.jpg|}} \\
-left: pulegon; center left: isomenthon (R=H), 8-mercapto-p-menthan-3-one (R=SH); center right: diosphenol; right: ϕ-diosphenol
 "The chemical composition of three different buchu essential oils which were derived from Agathosma betulina, A. crenulata and an A betulina x crenulata hybrid respectively (fam. Rutaceae) was investigated by means of chromatographic and spectroscopic methods. Approximately 40 compounds, all known, were detected. A. betulina was characterized by 31% of (iso)menthone, 41% (ϕ)-diosphenol and 3% of the olfactory important cis- and trans-8-mercapto-p-menthane-3-ones. The A. crenulata oil contained very high quantities of pulegone (54%) besides considerable quantities of trans-8-acetylthio-p-menthan-3-one (7%). The hybrid showed, apart from a very high concentration of (iso)menthone (55%), an intermediate composition." \\

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