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hyacinthus_orientalis_l [2018/11/05 15:10]
andreas
hyacinthus_orientalis_l [2019/02/12 10:11] (aktuell)
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 |{{:​benzylacetate.jpg|benzyl acetate}} \\ benzyl acetate \\ //(sweet floral)// |{{:​farnesene_eealpha.jpg|(E,​E)-α-farnesene}} \\ (E,​E)-α-farnesene |{{:​26dimethyl357octatriene2ol.jpg| 2,​6-dimethyl-3(E),​5(Z/​E),​7-octatriene-2-ol }} \\ 2,​6-dimethyl-3(E),​5(Z/​E),​7-octatriene-2-ol \\ //(sweet floral)// |{{:​ocimene_z_beta.jpg|(Z)-ocimene}} \\ (Z)-ocimene \\ //(warm herbal)// | |{{:​benzylacetate.jpg|benzyl acetate}} \\ benzyl acetate \\ //(sweet floral)// |{{:​farnesene_eealpha.jpg|(E,​E)-α-farnesene}} \\ (E,​E)-α-farnesene |{{:​26dimethyl357octatriene2ol.jpg| 2,​6-dimethyl-3(E),​5(Z/​E),​7-octatriene-2-ol }} \\ 2,​6-dimethyl-3(E),​5(Z/​E),​7-octatriene-2-ol \\ //(sweet floral)// |{{:​ocimene_z_beta.jpg|(Z)-ocimene}} \\ (Z)-ocimene \\ //(warm herbal)// |
  
-The principal constituents of the headspae of unpicked white hyacinth flowers were (simultaneous close-loop stripping method, depending on absorbing agent) benzyl acetate (16.3-31.2%),​ (E,​E)-α-farnesene (16.2-31.7%),​ benzyl benzoate (5.1-14.5%),​ 2-phenylethanol (4.9-19.8%),​ (E)-ocimene (3.7-4.8%), and 1,​2,​4-trimethoxybenzene (2.8-6.7%). A large number of aromatic substances with influcence of the foral character of the hyacinth scent shown up, including e.g. p-methylanisole (0.1%), benzyl alcohol (0.5-3.0%), 2-phenylethyl acetate (1.5-2.3%), methyl benzoate (0.2-0.3%), and ethyl benzoate (0-0.1%). Compounds that may provide spicy aspects to the hyacinth fragrance were benzaldehyde (0.4-1.2%), (E)-cinnamyl alcohol (2.0-4.0%), phenyl propyl alcohol (dihydrocinnamyl alcohol, 0-0.4%), cinnamyl acetate (0.1-0.3%), eugenol (0-0.3%), and eugenol methyl ether (0.3-0.4%). Sweet animalic aspects are provided by N-methyl methyl anthranilate (0-0.05%), and indole (0-0.3%); while 1-octen-3ol (0.9-1.7%) is associated with an earthy mushroom note. When Tenax is used rather than charcoal, phenylacetaldehyde (0.6-1.0%) with its strong green-floral odor (used for many years for the creation of synthetic hyacinth fragrances) was found at comparably high concentrations. On the other hand, the presence of considerable amounts of isomeric 2,​6-dimethylocta-1,​3,​5,​7-tetraenes and 2,​6-dimethylocta-3,​5,​7-triene-2-ols was associated with charcoal as adsorbing material. It was shown that these compounds were artefacts from ocimene which mainly arise during sampling with one specific charcoal. GC-sniffing analysis showed that trace components are of great significance from the sensory point of view. These most potent compounds with extremely low odor tresholds were 2-isobutyl-3-methoxypyrazine (roasty fatty, galbanum), 2-sec-butyl-3-methoxypyrazine and 2-isobutyl-3-methoxypyrazine (green peas, galbanum). \\+The principal constituents of the headspace ​(simultaneous close-loop stripping method, depending on absorbing agent) ​of unpicked white hyacinth flowers were benzyl acetate (16.3-31.2%),​ (E,​E)-α-farnesene (16.2-31.7%),​ benzyl benzoate (5.1-14.5%),​ 2-phenylethanol (4.9-19.8%),​ (E)-ocimene (3.7-4.8%), and 1,​2,​4-trimethoxybenzene (2.8-6.7%). A large number of aromatic substances with influcence of the foral character of the hyacinth scent shown up, including e.g. p-methylanisole (0.1%), benzyl alcohol (0.5-3.0%), 2-phenylethyl acetate (1.5-2.3%), methyl benzoate (0.2-0.3%), and ethyl benzoate (0-0.1%). Compounds that may provide spicy aspects to the hyacinth fragrance were benzaldehyde (0.4-1.2%), (E)-cinnamyl alcohol (2.0-4.0%), phenyl propyl alcohol (dihydrocinnamyl alcohol, 0-0.4%), cinnamyl acetate (0.1-0.3%), eugenol (0-0.3%), and eugenol methyl ether (0.3-0.4%). Sweet animalic aspects are provided by N-methyl methyl anthranilate (0-0.05%), and indole (0-0.3%); while 1-octen-3-ol (0.9-1.7%) is associated with an earthy mushroom note. When Tenax is used rather than charcoal, phenylacetaldehyde (0.6-1.0%) with its strong green-floral odor (used for many years for the creation of synthetic hyacinth fragrances) was found at comparably high concentrations. On the other hand, the presence of considerable amounts of isomeric 2,​6-dimethylocta-1,​3,​5,​7-tetraenes and 2,​6-dimethylocta-3,​5,​7-triene-2-ols was associated with charcoal as adsorbing material. It was shown that these compounds were artefacts from ocimene which mainly arise during sampling with one specific charcoal. GC-sniffing analysis showed that trace components are of great significance from the sensory point of view. These most potent compounds with extremely low odor tresholds were 2-isobutyl-3-methoxypyrazine (roasty fatty, galbanum), 2-sec-butyl-3-methoxypyrazine and 2-isobutyl-3-methoxypyrazine (green peas, galbanum). \\
 [Headspace analysis of hyacinth flowers. Brunke, E. J., Hammerschmidt,​ F. J., Schmaus, G., Flavour and fragrance journal, Vol.9(2), 1994, 59-69] [Headspace analysis of hyacinth flowers. Brunke, E. J., Hammerschmidt,​ F. J., Schmaus, G., Flavour and fragrance journal, Vol.9(2), 1994, 59-69]
  
hyacinthus_orientalis_l.txt · Zuletzt geändert: 2019/02/12 10:11 von andreas