Jasminum polyanthum Franch. - Oleaceae - 多花素馨 duo hua su xin (chin.), pink jasmine

Evergreen woody twining vine, native to China, cultivated elsewhere as ornamental; leaves opposite, pinnatipartite or pinnately compound, leaflets 5-7; leaflets papery or thin leathery, ovate; flower buds reddish-pink; flowers very fragrant, corolla white, red outside; berry subglobose, black, 6-11mm in diam.

Main components of the headspace of J.polyanthum were benzyl acetate (24.0%), cresol (21.6%), linalool (13.1%), benzyl alcohol (4.2%), β-phenylethyl alcohol (1.5%), (Z)-3-hexenol (2.6%), (Z)-3-hexenyl acetate (0.6%) and (Z)-3-hexenyl butyrate. The sweet-vanilic-spicy odor comes from vanillin (0.5%), eugenol (1.1%), cresol, creosol (3.5%) and methyl cinnamate (0.9%). (Z)-Jasmone and methyl jasmonate, two characteristic compounds present in the headspace of J.grandiflorum, could not be found. The animalic indol, wich characterizes commercial absolutes of jasmine, was found only in traces. Important trace components determined by GC-O were β-ionone, γ-decalactone, δ-decalactone, 2-isopropyl-3-methoxy pyrazine and 2-isobutyl-3-methoxy pyrazine, 1-octene-3-one, (2E,6Z)-nona-2,6-dienal and (2E,6Z)-nona-2,6-dienol.
[New data on trace components with sensory relevance in flower scents, Brunke, E.J., Rittler, F., Schmaus, G., Dragoco Rep., 1, 1996, 5-21]

„Volatile compounds emitted from flowers of Jasminum polyanthum Pepita in situ were collected by dynamic headspace technique and analyzed by GC−FID and GC−MS. A total of 32 compounds were identified. The flower scent was dominated by benzyl acetate (57.8%), p-cresol (12.2%), (E)-isoeugenol (9.7%), eugenol (3.5%), 2-methoxy-p-cresol (3.1%), linalool (3.0%), phenethyl acetate (2.1%), and (Z)-3-hexenyl butyrate (1.9%). The strong scent of Pepita reduces its production potentialities as a pot plant…“
[Volatiles emitted from flowers of γ-radiated and nonradiated Jasminum polyanthum Franch. in situ., Christensen, L.P., Jakobsen, H.B., Kristiansen, K., Møller, J., Journal of Agricultural and Food Chemistry, 45(6), 1997, 2199-2203]

„Jasminum polyanthum flowers“ by B.navez CC BY-SA 3.0 via Wikimedia Commons

jasminum_polyanthum_franch.txt · Zuletzt geändert: 2015/11/14 13:00 von andreas