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--- helichrysum_italicum_roth_g.don [2019/04/15 12:51]
andreas
+++ helichrysum_italicum_roth_g.don [2019/04/17 12:08]
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@@ Zeile 37: / Zeile 37: @@
 [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]
-„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]

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