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Nächste Überarbeitung 		Vorhergehende Überarbeitung
citrus_x_limon [2016/08/21 18:56]
andreas 		citrus_x_limon [2021/11/02 12:37] (aktuell)
andreas
Zeile 5: Zeile 5:
 "The parents of the lemon are Citrus ×aurantium and C. medica. Backcrosses with either parent give a range of sour to sweet lemons which go under various names and perhaps would best be considered as forming cultivar groups, e.g., Bergamot Group. The rough lemon, C. ×taitensis Risso (C. ×aurantium subsp. jambhiri Engler; C. ×jambhiri Lushington; C. ×sinensis subsp. jambhiri (Lushington) Engler), sometimes included here, is perhaps C. medica × C. reticulata." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=250084128]] "The parents of the lemon are Citrus ×aurantium and C. medica. Backcrosses with either parent give a range of sour to sweet lemons which go under various names and perhaps would best be considered as forming cultivar groups, e.g., Bergamot Group. The rough lemon, C. ×taitensis Risso (C. ×aurantium subsp. jambhiri Engler; C. ×jambhiri Lushington; C. ×sinensis subsp. jambhiri (Lushington) Engler), sometimes included here, is perhaps C. medica × C. reticulata." [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=250084128]]
  
-**Lemon flower scent**: Major components of the headspace of Citrus limon flowers were limonene (5.6-23.9%), 1,8-cineole (9.8-20.4%), nerolidol (1.2-14.9%), phenylacetonitril (0-17.6%), phenylacetaldoxime (0-8.4%), (E)-2,3-dihydrofarnesal (4.1-8.2%), myrcene (0.5-7.4%), and indole (2.6-5.0%). \\+**Lemon flower scent**: Major components of the headspace of Citrus limon flowers were limonene (5.6-23.9%), 1,8-cineole (9.8-20.4%), nerolidol (1.2-14.9%), phenylacetonitrile (0-17.6%), phenylacetaldoxime (0-8.4%), (E)-2,3-dihydrofarnesal (4.1-8.2%), myrcene (0.5-7.4%), and indole (2.6-5.0%). \\
 [Kaiser, Roman. „Environmental scents at the Ligurian coast.“ Perfum. Flavor 22 (1997): 7-18.]  [Kaiser, Roman. „Environmental scents at the Ligurian coast.“ Perfum. Flavor 22 (1997): 7-18.] 
 +
 +Genuine (E)-2,3-dihydrofarnesal found in the scent of orchids (Aerides jarckianum) and in the blossom fragrance of Citrus limon has an enantiomeric distribution in the range of 85:15 in favour of the (3S)-enantiomer. \\
 +[Bartschat, Dietmar, et al. "Chiral compounds of essential oils XXI: (E,Z)‐2,3‐dihydrofarnesals - chirospecific analysis and structure elucidation of the stereoisomers." Phytochemical Analysis 8.4 (1997): 159-166]
 +
 +| {{:limonene.jpg|limonene}} \\ limonene | {{1.8cineole.jpg| 1.8-cineole}} \\ 1.8-cineole | {{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol | {{:e23dihydrofarnesal.jpg| (E)-2,3-dihydrofarnesal}} \\ (E)-2,3-dihydrofarnesal | {{:indole.jpg| indole}} \\ indole |
  
 Major volatiles of intact grapefruit, sweet orange, sour orange, mandarin, lemon, lime and pummelo blossoms were linalool, β-myrcene, α-myrcene, limonene, (E)-ocimene, methyl anthranilate and indole. "In terms of total volatiles: pummelo ≫ grapefruit ≈ sweet orange > sour orange ≈ mandarin ≈ lemon-lime > Volkamer lemon > Kaffir lime. Principal component analysis of blossom volatiles demonstrated that there were three widely separated, tightly clustered groups which consisted of mandarin, lemon-lime and pummelo." \\ Major volatiles of intact grapefruit, sweet orange, sour orange, mandarin, lemon, lime and pummelo blossoms were linalool, β-myrcene, α-myrcene, limonene, (E)-ocimene, methyl anthranilate and indole. "In terms of total volatiles: pummelo ≫ grapefruit ≈ sweet orange > sour orange ≈ mandarin ≈ lemon-lime > Volkamer lemon > Kaffir lime. Principal component analysis of blossom volatiles demonstrated that there were three widely separated, tightly clustered groups which consisted of mandarin, lemon-lime and pummelo." \\
 [A comparison of citrus blossom volatiles., Jabalpurwala, F.A., Smoot, J.M., Rouseff, R.L., Phytochemistry, 70(11), 2009, 1428-1434] [A comparison of citrus blossom volatiles., Jabalpurwala, F.A., Smoot, J.M., Rouseff, R.L., Phytochemistry, 70(11), 2009, 1428-1434]
 +
 +Main flower volatiles detected by headspace solid phase microextraction and gas chromatography spectrometry (HS-SPME-GC-MS) from fully opened flowers of Citrus limon cultivar Eureka were limonene (52.5%), (E)-ocimene (6.3%), β-elemene (6.0%), linalool (3.9%), γ-terpinene (3.1%), trans-limonene oxide (3.0%), caryophyllene (3.1%), β-myrcene (2.4%), and β-bisabolene (2.3%). Minor components were indole (0.7%), methyl anthranilate (0.04%), β-farnesene (1.6%), nerolidol (0.06%) e.g. \\
 +[Azam, M., Song, M., Fan, F., Zhang, B., Xu, Y., Xu, C., & Chen, K. (2013). Comparative analysis of flower volatiles from nine Citrus at three blooming stages. International journal of molecular sciences, 14(11), 22346-22367] [[http://www.mdpi.com/1422-0067/14/11/22346/htm]]
  
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Zeile 22: Zeile 30:
 The major components of //lemon leaf oils// are limonene (17-23%), β-pinene (10-25%), geranial (14-22%), neral (10-16%). Also present are neryl acetate (1-5%), geranyl acetate (1-3%), linalool (1-8%), 1,8-cineole (1-5%), sabinene (1-4%), (E)-β-ocimene (1-2%), myrcene (1%), α-pinene (1%), 6-methylhept-5-en-2-one (1-3%), terpinen-4-ol (0.2-1%), α-terpineol (0.5-1.5%) and citronellal (around 1%). \\ The major components of //lemon leaf oils// are limonene (17-23%), β-pinene (10-25%), geranial (14-22%), neral (10-16%). Also present are neryl acetate (1-5%), geranyl acetate (1-3%), linalool (1-8%), 1,8-cineole (1-5%), sabinene (1-4%), (E)-β-ocimene (1-2%), myrcene (1%), α-pinene (1%), 6-methylhept-5-en-2-one (1-3%), terpinen-4-ol (0.2-1%), α-terpineol (0.5-1.5%) and citronellal (around 1%). \\
 [Volatile components of peel and leaf oils of lemon and lime species. Lota, M. L., de Rocca Serra, D., Tomi, F., Jacquemond, C., Casanova, J., Journal of Agricultural and Food Chemistry, Vol.50(4), 2002, 796-805] \\ [Volatile components of peel and leaf oils of lemon and lime species. Lota, M. L., de Rocca Serra, D., Tomi, F., Jacquemond, C., Casanova, J., Journal of Agricultural and Food Chemistry, Vol.50(4), 2002, 796-805] \\
-[[http://www.researchgate.net/publication/11530337_Volatile_components_of_peel_and_leaf_oils_of_lemon_and_lime_species/file/50463522f020861377.pdf]]+[[http://193.48.30.205/IMG/pdf/2002_JAFC_CitronsLimes.pdf]]
  
-The main constituents of the fresh peel oil are (+)-R-limonene (60-80%), and β-pinene. Together with terpinen-4-ol this compounds are responsible for a green peel odor association. Citral and the C8-C12 alkanals (0.5-0.8%) are regarded as the character-determining components of lemon oil. [[http://www.thegoodscentscompany.com/data/rw1384461.html|(E)-α-bergamotene]] (0.4%) adds a distinct pepper note, and some esters, especially geranyl acetate (0.1-1%) and neryl acetate (0.7%), contribute with fruity notes. \\+The main constituents of the fresh peel oil are (+)-R-limonene (60-80%), and β-pinene. Together with terpinen-4-ol these compounds are responsible for a green peel odor association. Citral and the C8-C12 alkanals (0.5-0.8%) are regarded as the character-determining components of lemon oil. [[http://www.thegoodscentscompany.com/data/rw1384461.html|(E)-α-bergamotene]] (0.4%) adds a distinct pepper note, and some esters, especially geranyl acetate (0.1-1%) and neryl acetate (0.7%), contribute with fruity notes. \\
 [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 227-229]  [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 227-229] 
  
-{{:citrus_limon.jpg?500}} \\+---- 
 + 
 +[[https://en.wikipedia.org/wiki/Limoncello|Limoncello]] is a lemon liqueur that is made in Itlay by maceration of the lemon zest with alcohol and diluting with a water-sugar solution. Main components of the volatile oil from Limoncello were β-pinene (1.4%), sabinene (1.7%), myrcene (1.2%), limonene (62.6%), γ-terpinene (10.5%), neral (1.3%), geranial (2.1%). Other components were e.g. α-pinene, octanal, nonanal, decanal, undecanal, linalool, citronellal, borneol, terpinen-4-ol, α-terpineol, citronellol, neryl acetate, geranyl acetate, perilla aldehyde, (E)-α-bergamotene, valencene, β-bisabolene, and nootkatone (0.006%). \\ 
 +[Crupi, M. L., et al. "A comprehensive study on the chemical composition and aromatic characteristics of lemon liquor." Food chemistry 105.2 (2007): 771-783] 
 + 
 +{{:citrus_limon.jpg?600}} \\
 Lemon, as Citrus limonum Risso, Köhler,F.E., Medizinal Pflanzen, vol.1, t.3 (1887) \\ Lemon, as Citrus limonum Risso, Köhler,F.E., Medizinal Pflanzen, vol.1, t.3 (1887) \\
 [[http://plantgenera.org/species.php?id_species=249920]] [[http://plantgenera.org/species.php?id_species=249920]]
  
 +{{http://www.botanische-spaziergaenge.at/Bilder/Lumix_50/P1220712.JPG}} \\
 +Citrus × limon, Wien, Palmenhaus Schönbrunn\\ © Rolf Marschner (2015),  
 +[[http://botanische-spaziergaenge.at/viewtopic.php?f=571&t=4203| www.botanische-spaziergaenge.at]]
 +
 +
 +[[http://www.restek.com/chromatogram/view/GC_FF00138| (external): Lemon Oil on Rtx®-5 - Restek® ]]
citrus_x_limon.1471798587.txt.gz · Zuletzt geändert: 2016/08/21 18:56 von andreas

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