Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- helichrysum_italicum_roth_g.don [2019/04/15 12:51]
andreas
+++ helichrysum_italicum_roth_g.don [2021/10/20 11:48] (aktuell)
andreas
@@ Zeile 14: / Zeile 14: @@
 [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]
-| {{nerylacetate.png| neryl acetate }} \\ neryl acetate | {{46dimethyloctan35dione.png| 4,6-dimethyloctan-3,5-dione }} \\ 4,6-dimethyloctan-3,5-dione |
+|{{46dimethyloctan35dione.png| 4,6-dimethyloctan-3,5-dione }} \\ 4,6-dimethyloctan-3,5-dione \\ //(curry plant like)//|{{nerol.png| nerol }} \\ nerol \\ //(lemon floral)//|{{nerylacetate.png| neryl acetate }} \\ neryl acetate \\ //(sweet floral rose)//|
 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 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]

Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Unterschiede

Seiten-Werkzeuge