Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung Nächste Überarbeitung Beide Seiten der Revision | ||
helichrysum_italicum_roth_g.don [2018/09/20 10:14] andreas |
helichrysum_italicum_roth_g.don [2019/04/17 12:08] andreas |
||
---|---|---|---|
Zeile 10: | Zeile 10: | ||
"The strong scent of flowers reminiscent of curry, it is particularly intense during hot weather." | "The strong scent of flowers reminiscent of curry, it is particularly intense during hot weather." | ||
+ | |||
+ | " | ||
+ | [Bianchini, Ange, et al. " | ||
+ | |||
+ | | {{nerylacetate.png| neryl acetate }} \\ neryl acetate | {{46dimethyloctan35dione.png| 4, | ||
Tuscan Helichrysum italicum subsp.italicum oils exhibited high contents of sesquiterpene hydrocarbons (23-38%) with significant amounts of β-selinene (7-12%), β-caryophyllene (5-11%) and α-selinene (5-8%). The major compounds were α-pinene (53.5% max) or neryl acetate (22.0% max). \\ | Tuscan Helichrysum italicum subsp.italicum oils exhibited high contents of sesquiterpene hydrocarbons (23-38%) with significant amounts of β-selinene (7-12%), β-caryophyllene (5-11%) and α-selinene (5-8%). The major compounds were α-pinene (53.5% max) or neryl acetate (22.0% max). \\ | ||
Zeile 31: | Zeile 36: | ||
The olfactometry profile of Helichrysum italicum essential oil from Balkans showed green notes (nerol oxide, 2, | The olfactometry profile of Helichrysum italicum essential oil from Balkans showed green notes (nerol oxide, 2, | ||
[Laure Saint-Lary, Francis Hadji Minaglou, Christian Escriva, Anne-Sophie Beyls, Frédéric Badie: | [Laure Saint-Lary, Francis Hadji Minaglou, Christian Escriva, Anne-Sophie Beyls, Frédéric Badie: | ||
+ | |||
+ | Neryl acetate as the main component (30.4%) of a steam distilled essential oil of Helichrysum italicum subsp. italicum from Corsica was not a key odorant (only 2 of 10 panelists detected a weak odor zone by GC-O). The most odor-active constituents perceived by all of the panelists and showing the highest mean Flavor Dilution factor were 4, | ||
+ | [Andreani, Stéphane, et al. "Key odorants of industrially-produced Helichrysum italicum subsp. italicum essential oil." Industrial Crops and Products 132 (2019): 275-282] | ||
+ | |||
{{: | {{: | ||
Zeile 36: | Zeile 45: | ||
Author: Giancarlo Dessì (2007), Professional Institute of Agriculture and Environment " | Author: Giancarlo Dessì (2007), Professional Institute of Agriculture and Environment " | ||
[[https:// | [[https:// | ||
- | |||