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--- galium_odoratum_l._scop [2017/03/24 09:56]
andreas
+++ galium_odoratum_l._scop [2017/03/24 09:59]
andreas
@@ Zeile 6: / Zeile 6: @@
 "As the epithet odoratum suggests, the plant is strongly scented [Fresh plants are odorless! AK], the sweet scent being derived from coumarin. This scent increases on wilting and then persists on drying, and the dried plant is used in pot-pourri and as a moth deterrent. It is also used, mainly in Germany, to flavour May wine (called "[[https://de.wikipedia.org/wiki/Maibowle|Maibowle]]" or "Maitrank" in German), sweet juice punch, syrup for beer (Berliner Weisse), brandy, jelly, jam, a soft drink (Tarhun, which is Georgian), ice cream, and herbal tea." [[http://en.wikipedia.org/wiki/Galium_odoratum]]
-A vacuum headspace concentrate of freshly cut flowering woodfruff contained coumarin (more than 80%, formed by cleavage of  2-hydroxycinnamic acid glucoside) as artifact. Other constituents of this concentrate included linalool, borneol, caryophyllene, (Z)-3-hexenol and (Z)-3-hexenyl acetate. \\
+A vacuum headspace concentrate of freshly cut flowering woodfruff with excellent sensory properties contained more than 80% of coumarin (formed by cleavage of  2-hydroxycinnamic acid glucoside = o-coumaric acid glucoside) as artifact. Other constituents of this concentrate included linalool, borneol, caryophyllene, (Z)-3-hexenol and (Z)-3-hexenyl acetate. \\
 [Surburg et al., Volatile compounds from Flowers, in: Teranishi, R.;Buttery, R. G.;Sugisawa, H. Bioactive volatile compounds from plants. (Book) 1993, 176]

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