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cymbopogon_martini_roxb._wats [2017/07/29 01:23] andreas |
cymbopogon_martini_roxb._wats [2017/07/29 01:25] andreas |
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- | Qualitative sensory properties of the essential oil are: sweet floral, geraniol-(rose-)like with herbal, tea, rye bread and clary sage notes. Main components of oil from India, Brazil, Guatemala and Madagascar were geraniol (59-94%), geranyl acetate (5-20%), geranyl formate (0-15%), nerol (0-14%), and linalool (0-12%). Minor components were e.g. nerolidol, farensol, limonene, ocimene, terpinene, and caryophyllene. Alkyl-substituted pyrazines and pyridines present in traces (total 100ppm) are responsible for the rye bread notes (Surburg 1988). \\ | + | Qualitative sensory properties of the essential oil are: sweet floral, geraniol-(rose-)like with herbal, tea, rye bread and clary sage notes. Main components of oil from India, Brazil, Guatemala and Madagascar were geraniol (59-94%), geranyl acetate (5-20%), geranyl formate (0-15%), nerol (0-14%), and linalool (0-12%). Minor components were e.g. nerolidol, farensol, limonene, ocimene, terpinene, |
[Boelens, Mans H. " | [Boelens, Mans H. " | ||