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citrus_aurantiifolia_christm._swingle [2017/12/12 17:54] andreas |
citrus_aurantiifolia_christm._swingle [2021/02/27 11:44] (aktuell) andreas |
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"C. aurantiifolia is a shrubby tree, to 5 m (16 ft), with many thorns... The leaves are ovate, 2.5-9 cm (1-3 1/2 in) long, resembling orange leaves (the scientific name aurantiifolia refers to this resemblance to the leaves of the orange, Citrus aurantium)." | "C. aurantiifolia is a shrubby tree, to 5 m (16 ft), with many thorns... The leaves are ovate, 2.5-9 cm (1-3 1/2 in) long, resembling orange leaves (the scientific name aurantiifolia refers to this resemblance to the leaves of the orange, Citrus aurantium)." | ||
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+ | The fruit (2.5-5cm in diameter - smaller than [[citrus_latifolia_tanaka|Persian lime]]) is green when immature and pale yellow when mature. | ||
"The Mexican lime is native to the Indo-Malayan region. It was unknown in Europe before the Crusades and it is assumed to have been carried to North Africa and the Near East by Arabs and taken by Crusaders from Palestine to Mediterranean Europe. In the mid-13th Century, it was cultivated and well-known in Italy and probably also in France. It was undoubtedly introduced into the Caribbean islands and Mexico by the Spaniards, for it was reportedly commonly grown in Haiti in 1520. It readily became naturalized in the West Indies and Mexico... \\ | "The Mexican lime is native to the Indo-Malayan region. It was unknown in Europe before the Crusades and it is assumed to have been carried to North Africa and the Near East by Arabs and taken by Crusaders from Palestine to Mediterranean Europe. In the mid-13th Century, it was cultivated and well-known in Italy and probably also in France. It was undoubtedly introduced into the Caribbean islands and Mexico by the Spaniards, for it was reportedly commonly grown in Haiti in 1520. It readily became naturalized in the West Indies and Mexico... \\ | ||
The Mexican lime, because of its special bouquet and unique flavor, is ideal for serving in half as a garnish and flavoring for fish and meats, for adding zest to cold drinks, and for making limeade... The hand-pressed peel oil is mainly utilized in the perfume industry." | The Mexican lime, because of its special bouquet and unique flavor, is ideal for serving in half as a garnish and flavoring for fish and meats, for adding zest to cold drinks, and for making limeade... The hand-pressed peel oil is mainly utilized in the perfume industry." | ||
[[https:// | [[https:// | ||
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+ | [Chamblee, Theresa S., and Benjamin C. Clark Jr. " | ||
"In lime peel oils, four chemotypes were distinguished: | "In lime peel oils, four chemotypes were distinguished: | ||
- | Contents | + | Components |
[Lota, Marie-Laure, | [Lota, Marie-Laure, | ||
- | Cold-pressed peel oils are characterized by monoterpenes like (+)-limonene (50-61%), ß-pinene (9-15%), and γ-terpinene (11-16%), together with sesquiterpenoids | + | |{{: |
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+ | Main components of the solvent extracted peel oil (dichloromethane, | ||
+ | [Craske, John D., Norman Suryadi, and Michael Wootton. "A comparison of the peel oil components of Australian native lime (Microcitrus australe) and Mexican lime (Citrus aurantifolia Swingle)." | ||
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+ | Distilled lime oils, prepared by steam distilliation of the whole fruits, contain a certain amount of products formed by acid-catalyzed reactions like camphene, α, | ||
+ | The more expensive cold-pressed oils tend organoleptically towards lemon oil, as they contain citral and decanal, which are not present in distilled oils. \\ | ||
+ | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, | ||
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+ | Cold-pressed peel oils are characterized by monoterpenes like (+)-limonene (50-61%), ß-pinene (9-15%), and γ-terpinene (11-16%), together with oxygenated terpenoids | ||
Distilled peel oils are characterized by monoterpenoids like (+)-limonene (41-49%), α-terpinene (2.6-4.0%), γ-terpinene (9-14%), p-cymene (2.5-4.0%), terpinolene (7.3-9.4%), α-terpineol (2.6-4.0%), and 1,8-cineole (1.5-2.5%), together with minor amounts of sesquiterpenoids like (E)-α-bergamotene (0.5-2.5%), ß-bisabolene (1.0-2.6%), and (Z)-α-farnesene (0.4-1.7%). \\ | Distilled peel oils are characterized by monoterpenoids like (+)-limonene (41-49%), α-terpinene (2.6-4.0%), γ-terpinene (9-14%), p-cymene (2.5-4.0%), terpinolene (7.3-9.4%), α-terpineol (2.6-4.0%), and 1,8-cineole (1.5-2.5%), together with minor amounts of sesquiterpenoids like (E)-α-bergamotene (0.5-2.5%), ß-bisabolene (1.0-2.6%), and (Z)-α-farnesene (0.4-1.7%). \\ | ||
[Wolz, Dietmar, and Gerhard Buchbauer. Aromatherapie in Wissenschaft und Praxis. Ed. Wolfgang Steflitsch. Stadelmann, 2013, 574-577] | [Wolz, Dietmar, and Gerhard Buchbauer. Aromatherapie in Wissenschaft und Praxis. Ed. Wolfgang Steflitsch. Stadelmann, 2013, 574-577] |