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cydonia_oblonga_mill [2015/02/01 10:28] andreas |
cydonia_oblonga_mill [2021/02/28 10:40] (aktuell) andreas |
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Deciduous shrub or small tree, to 8m high, native to West Asia, Caucasus, naturalized and cultivated elsewhere; branchlets purplish red when young, purplish brown when old; leaves ovate to oblong, densely villous; flowers white or pinkish, 4–5 cm in diam. \\ | Deciduous shrub or small tree, to 8m high, native to West Asia, Caucasus, naturalized and cultivated elsewhere; branchlets purplish red when young, purplish brown when old; leaves ovate to oblong, densely villous; flowers white or pinkish, 4–5 cm in diam. \\ | ||
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+ | The essential oil (yield 0.004~0.017%) obtained by steam distillation of fresh C.oblonga from Japan had a strong fruity aroma and consisted mainly of trans-α-farnesene (58%). Furthermore, | ||
+ | [The constituents of the essential oil from Japanese quince fruit, Cydonia oblonga Miller., Shimizu, S., Yoshihara, S., Agricultural and Biological Chemistry, Vol.41(8), 1977, 1525-1527] \\ | ||
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+ | The strong sweet and fruity smelling steam-distilled (0.0058%) essential oil of Japanese quince contained the marmelo lactones and their structures have been confirmed by independant synthesis. \\ | ||
+ | [Tsuneya, Tomoyuki, et al. " | ||
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62 compounds were identified in the essential oil (steam distillation) of quince fruit, trans-α-farnesene (31.3%), (+)-trans-marmelo lactone (10.3%) and (-)-cis-marmelo lactone (13.0%) were detected as the major components. The marmelo lactones own a sweet and strong aroma and seem to contribute considerable to the main aroma of quince fruit. Some of the furfural (3.4%) probably is derived from the decomposition of precursors such as pentose and ascorbic acid in the process of steam distillation. The four stereoisomers of megastigma-4, | 62 compounds were identified in the essential oil (steam distillation) of quince fruit, trans-α-farnesene (31.3%), (+)-trans-marmelo lactone (10.3%) and (-)-cis-marmelo lactone (13.0%) were detected as the major components. The marmelo lactones own a sweet and strong aroma and seem to contribute considerable to the main aroma of quince fruit. Some of the furfural (3.4%) probably is derived from the decomposition of precursors such as pentose and ascorbic acid in the process of steam distillation. The four stereoisomers of megastigma-4, | ||
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- | {{http:// | + | "Ripe quince fruits are not edible raw because of their hardness and bitterness, but they nevertheless emit a floral odor so strong that they are sometimes used as household room refreshers." Oils obtained from the peel of quince fruit consisted mainly (GC 77%) of esters, mostly ethyl esters. \\ |
- | Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol. 3: t. 419 (1885) \\ | + | [Volatile constituents of peel of quince fruit, Cydonia oblonga Miller., Umano, K., Shoji, A., Hagi, Y., Shibamoto, T., Journal of Agricultural and Food Chemistry, Vol.34(4), 1986, 593-596] |
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+ | Theaspiranes A/B (fresh green-woody/cassis-like) are formed at natural pH of the quince fruit pulp under acidic conditions (pH 3.5-3.8) from the labile precursor 4-hydroxy-7, | ||
+ | [Winterhalter, | ||
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+ | Main volatile components (HS-GC-MS) of freeze-dried fruit puree were ethanol (~50%), ethyl acetate (35.4%), ethyl hexanoate (2.8%), the theaspiranes (2.2%), ethyl octanoate (1.4%), and ethyl 2-methylbutyrate (~1%). Minor components were e.g. limonene, trimethylbenzol, | ||
+ | [Heiduk, Andrea. Einfluss verschiedener Trocknungsmethoden auf Aromen von Quitten und Scheinquitten. Diss. Hochschule, 2018, 43-47] | ||
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+ | Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3 t.419 (1885) \\ | ||
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+ | Cydonia oblonga \\ © Rolf Marschner (2006), | ||
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