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citrus_reticulata_blanco [2019/04/01 09:53]
andreas
citrus_reticulata_blanco [2019/04/01 09:54] (aktuell)
andreas
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 "​Examination of selected highly odoured constituents of orange and mandarin oils shows the concentration and threshold of these constituents. If the concentration in ppm is divided by its threshold (also in ppm), the percentage importance of these constituents reveals that in orange oil the major components responsible for the odour character of this oil are octanal, decanal, linalool, ß-sinensal,​ α-sinensal,​ and nonanal. Similarly, α-sinensal,​ octanal, decanal, methyl N-methylanthranilate,​ nonanal and linalool are the major components responsible for the odour of mandarine oil." \\ "​Examination of selected highly odoured constituents of orange and mandarin oils shows the concentration and threshold of these constituents. If the concentration in ppm is divided by its threshold (also in ppm), the percentage importance of these constituents reveals that in orange oil the major components responsible for the odour character of this oil are octanal, decanal, linalool, ß-sinensal,​ α-sinensal,​ and nonanal. Similarly, α-sinensal,​ octanal, decanal, methyl N-methylanthranilate,​ nonanal and linalool are the major components responsible for the odour of mandarine oil." \\
 [Swift, Karl AD, ed. Advances in flavours and fragrances: From the sensation to the synthesis. Royal Society of Chemistry, 2007, 79-80] [Swift, Karl AD, ed. Advances in flavours and fragrances: From the sensation to the synthesis. Royal Society of Chemistry, 2007, 79-80]
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-The volatile oil of mandarine peel contains mainly limonene (80-94%) and ɣ-terpinene (3-17%). "​Unlike other citrus oils, mandarin oil and the cold-pressed oils of tangerine and clementine contain considerable amounts of methyl N-methylanthranilate (0.85%). If mixed in the right proportions with thymol should ... elicit typical notes recalling mandarin oil. If ɣ-terpinene and ß-pinene are added to this mixture, it becomes even more natural... It seems that the presence of (+)-α-thujene (0.5%) is typical for mandarin oil, and α-sinensal (0.2%) is also most abundant in mandarin oil." \\ [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen,​ Philip Kraft, Wiley-VCH, 2012, 223-227] 
  
 Main differences found between the compositions of cold-pressed mandarin peel oil from Spain (red oil) and from Brazil (green oil) were: (Red/Green) Limonene (95.9/​69.9%),​ ɣ-terpinene (0/20.0%), α-pinene (0.5/2.0%), terpinolene (0/0.9%), decanal (0.13/​0.30%),​ methyl N-methylanthranilate (0/0.43%), and sinensal (0/0.30%). \\ Main differences found between the compositions of cold-pressed mandarin peel oil from Spain (red oil) and from Brazil (green oil) were: (Red/Green) Limonene (95.9/​69.9%),​ ɣ-terpinene (0/20.0%), α-pinene (0.5/2.0%), terpinolene (0/0.9%), decanal (0.13/​0.30%),​ methyl N-methylanthranilate (0/0.43%), and sinensal (0/0.30%). \\
 [Danielski, Leandro, et al. "​Deterpenation of mandarin (Citrus reticulata) peel oils by means of countercurrent multistage extraction and adsorption/​desorption with supercritical CO2." The Journal of Supercritical Fluids 44.3 (2008): 315-324] [Danielski, Leandro, et al. "​Deterpenation of mandarin (Citrus reticulata) peel oils by means of countercurrent multistage extraction and adsorption/​desorption with supercritical CO2." The Journal of Supercritical Fluids 44.3 (2008): 315-324]
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 +The volatile oil of mandarine peel contains mainly limonene (80-94%) and ɣ-terpinene (3-17%). "​Unlike other citrus oils, mandarin oil and the cold-pressed oils of tangerine and clementine contain considerable amounts of methyl N-methylanthranilate (0.85%). If mixed in the right proportions with thymol should ... elicit typical notes recalling mandarin oil. If ɣ-terpinene and ß-pinene are added to this mixture, it becomes even more natural... It seems that the presence of (+)-α-thujene (0.5%) is typical for mandarin oil, and α-sinensal (0.2%) is also most abundant in mandarin oil." \\ [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen,​ Philip Kraft, Wiley-VCH, 2012, 223-227]
  
 By vacuum fractional distillation of the essential oil, olfactory important traces compounds may be concentrated,​ like methyl-N-methyl anthranilate (mass fraction of 0.6% in the raw oil to 15.3%) and α-sinensal (raw oil 0.4% to 10.9%). Limonene was lowered from 70.7% to 21.8%. \\ By vacuum fractional distillation of the essential oil, olfactory important traces compounds may be concentrated,​ like methyl-N-methyl anthranilate (mass fraction of 0.6% in the raw oil to 15.3%) and α-sinensal (raw oil 0.4% to 10.9%). Limonene was lowered from 70.7% to 21.8%. \\
citrus_reticulata_blanco.txt · Zuletzt geändert: 2019/04/01 09:54 von andreas