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--- cymbopogon_martini_roxb._wats [2017/07/29 01:23]
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+++ cymbopogon_martini_roxb._wats [2017/07/29 01:26]
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@@ Zeile 7: / Zeile 7: @@
 [[http://en.wikipedia.org/wiki/Cymbopogon_martinii]]
-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, farnesol, limonene, ocimene, γ-terpinene, elemol and β-caryophyllene. Alkyl-substituted pyrazines and pyridines present in traces (total 100ppm) are responsible for the rye bread notes (Surburg 1988). \\
 [Boelens, Mans H. "Sensory and chemical evaluation of tropical grass oils." Perfumer & flavorist 19.2 (1994): 29-45]

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