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Vorhergehende Überarbeitung
Nächste Überarbeitung
Beide Seiten der Revision
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helichrysum_italicum_roth_g.don [2019/04/15 10:18]
andreas |
helichrysum_italicum_roth_g.don [2019/04/17 12:08]
andreas |
| "The strong scent of flowers reminiscent of curry, it is particularly intense during hot weather." [[http://de.wikipedia.org/wiki/Helichrysum_italicum]] | "The strong scent of flowers reminiscent of curry, it is particularly intense during hot weather." [[http://de.wikipedia.org/wiki/Helichrysum_italicum]] |
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| "...Corsican oils were found to contain neryl acetate as predominant compound, with amounts from 15.8% (from plants in stage of early shoots) to 42.5% (in full flowering period). In a second part, we sampled Helichrysum italicum subsp. italicum from three locations over the growth cycle of the plant. Significant variations were observed in the concentration of the main constituents, pointing out a chemical composition of oils produced from plants in early shoots (higher amounts of ketones and β‐diketones [like 3, | "...Corsican oils were found to contain neryl acetate as predominant compound, with amounts from 15.8% (from plants in stage of early shoots) to 42.5% (in full flowering period). In a second part, we sampled Helichrysum italicum subsp. italicum from three locations over the growth cycle of the plant. Significant variations were observed in the concentration of the main constituents, pointing out a chemical composition of oils produced from plants in early shoots (higher amounts of ketones and β‐diketones [like 3,5-dimethylheptan-2,4-dione and 4,6-dimethyloctan-3,5-dione]) different from that obtained from samples harvested in the stages of flowering (higher contents of neryl acetate)." \\ |
| 5-dimethylheptan-2,4-dione and 4,6-dimethyloctan-3,5-dione]) different from that obtained from samples harvested in the stages of flowering (higher contents of neryl acetate)." \\ | |
| [Bianchini, Ange, et al. "Composition of Helichrysum italicum (Roth) G. Don fil. subsp. italicum essential oils from Corsica (France)." Flavour and fragrance journal 16.1 (2001): 30-34] | [Bianchini, Ange, et al. "Composition of Helichrysum italicum (Roth) G. Don fil. subsp. italicum essential oils from Corsica (France)." Flavour and fragrance journal 16.1 (2001): 30-34] |
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| | {{nerylacetate.png| nerylacetate }} \\ nerylacetate | {{46dimethyloctan35dione.png| 4,6-dimethyloctan-3,5-dione }} \\ 4,6-dimethyloctan-3,5-dione | | | {{nerylacetate.png| neryl acetate }} \\ neryl acetate | {{46dimethyloctan35dione.png| 4,6-dimethyloctan-3,5-dione }} \\ 4,6-dimethyloctan-3,5-dione | |
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| 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). \\ |
| [Laure Saint-Lary, Francis Hadji Minaglou, Christian Escriva, Anne-Sophie Beyls, Frédéric Badie: "Helichrysum italicum D.C. Essential Oil from Balkans" Perfumer and Flavorist 47 (2018): 52-66] | [Laure Saint-Lary, Francis Hadji Minaglou, Christian Escriva, Anne-Sophie Beyls, Frédéric Badie: "Helichrysum italicum D.C. Essential Oil from Balkans" Perfumer and Flavorist 47 (2018): 52-66] |
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| „The main constituent, neryl acetate was not a key odorant despite its content of 30%! The 1,3-diketones (specific components of Helichrysum oils) are key odorants of the essential oil... The most odor-active constituents perceived by all the panelists and showing the highest mean Flavor Dilution factor were 4,6-dimethyloctan-3,5-dione, 1,8-cineole and nerol...“ \\ | 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 4,6-dimethyloctan-3,5-dione (0.7%, curry plant-like), 1,8-cineole (1.0%, menthol floral), and nerol (3.7%, lemon floral). Other odor-active constituents were α-pinene (2.1%, lemon floral), p-cresol (trace, sweat spicy curry), linalool (2.4%, orange blossom, citrus), eugenol (0.1%, spicy fruity), and β-damascenone (only detected by GC-O, fruity rose) and another eleven compounds which could not be identified. \\ |
| [Andreani, Stéphane, et al. "Key odorants of industrially-produced Helichrysum italicum subsp. italicum essential oil." Industrial Crops and Products 132 (2019): 275-282] | [Andreani, Stéphane, et al. "Key odorants of industrially-produced Helichrysum italicum subsp. italicum essential oil." Industrial Crops and Products 132 (2019): 275-282] |
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