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cydonia_oblonga_mill [2019/03/25 10:37]
andreas
cydonia_oblonga_mill [2019/03/25 10:38] (aktuell)
andreas
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 [Tsuneya, Tomoyuki, et al. "​Isolation and identification of novel terpene lactones from quince fruit (Cydonia oblonga Mill., Marmelo)."​ Agricultural and Biological Chemistry 44.4 (1980): 957-958] [[https://​www.jstage.jst.go.jp/​article/​bbb1961/​44/​4/​44_4_957/​_pdf]] [Tsuneya, Tomoyuki, et al. "​Isolation and identification of novel terpene lactones from quince fruit (Cydonia oblonga Mill., Marmelo)."​ Agricultural and Biological Chemistry 44.4 (1980): 957-958] [[https://​www.jstage.jst.go.jp/​article/​bbb1961/​44/​4/​44_4_957/​_pdf]]
  
-|{{:​marmelo_lactones.jpg|marmelo lactones}} \\ marmelo lactones |{{:​theaspirane.jpg| theaspirane}} \\ theaspirane A/B |{{:​ionone_beta.jpg| β-ionone}} \\ β-ionone |+|{{:​farnesene_eealpha.jpg|(E,​E)-α-farnesene}} \\ (E,​E)-α-farnesene ​|{{:​marmelo_lactones.jpg|marmelo lactones}} \\ marmelo lactones |{{:​theaspirane.jpg| theaspirane}} \\ theaspirane A/B |{{:​ionone_beta.jpg| β-ionone}} \\ β-ionone |
  
 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,​6,​8-trien-3-one (2.9%), trans-marmelo oxide (2.4%), cis-marmelo oxide (2.2%), theaspirane (2.9%), theaspirone (1.5%), vitispirane (1.0%), 3,​4-dehydro-β-ionone (0.04%) and β-ionone (0.15%) contribute to quince aroma. Only small amounts (2.16%) of fruit esters are present, mostly ethyl caprylate (0.8%), ethyl caproate (0.4%) and cis-3-hexenyl caproate (0.3%).\\ 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,​6,​8-trien-3-one (2.9%), trans-marmelo oxide (2.4%), cis-marmelo oxide (2.2%), theaspirane (2.9%), theaspirone (1.5%), vitispirane (1.0%), 3,​4-dehydro-β-ionone (0.04%) and β-ionone (0.15%) contribute to quince aroma. Only small amounts (2.16%) of fruit esters are present, mostly ethyl caprylate (0.8%), ethyl caproate (0.4%) and cis-3-hexenyl caproate (0.3%).\\
cydonia_oblonga_mill.txt · Zuletzt geändert: 2019/03/25 10:38 von andreas