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cymbopogon_martini_roxb._wats
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cymbopogon_martini_roxb._wats [2021/11/21 12:56] andreas |
cymbopogon_martini_roxb._wats [2023/04/07 09:49] 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, farnesol, limonene, ocimene, γ-terpinene, | + | Main components of palmarosa EO are geraniol (up to 80%) and closely biogenetically related compounds like linalool, neral, geranial and a series of geraniol esters. Alkyl-substituted pyrazines and pyridines present in traces (total 100ppm; more than 40 different nitrogen-containing compounds) are responsible for the rye bread notes. Main constituents of the basic fraction are trimethyl- and tetramethylpyrazine. \\ |
| + | [Surburg, H. "Minor components of palmarosa oil." in: „Flavors and Fragrances. A World Perspective, | ||
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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, farnesol, limonene, ocimene, γ-terpinene, | ||
| [Boelens, Mans H. " | [Boelens, Mans H. " | ||
cymbopogon_martini_roxb._wats.txt · Zuletzt geändert: 2023/04/07 09:49 von andreas
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