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--- lathyrus_odoratus_l [2017/07/26 21:29]
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+++ lathyrus_odoratus_l [2017/07/30 13:59]
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 "Sweet peas have been cultivated since the 17th century and a vast number of cultivars are commercially available. They are grown for their flower colour (usually in pastel shades of blue, pink, purple and white, including bi-colours), and for their intense unique fragrance." [[https://en.wikipedia.org/wiki/Sweet_pea]]
-The scent of sweet pea flowers may be characterised as '//rosy-floral'// based on such compounds as citronellol, nerol, geraniol, citral, rose oxide, together with special notes from phenylacetaldehyde, phenylacetaldoxime, esters of phenylacetic acid, methyl anthranilate, and indol. \\
+The scent of sweet pea flowers may be characterised as '//rosy-floral'// based on such compounds like citronellol, nerol, geraniol, citral, and rose oxide. Additional special notes coming from phenylacetaldehyde, phenylacetaldoxime, esters of phenylacetic acid, methyl anthranilate, and indol. \\
 [The scent of orchids: olfactory and chemical investigations., Kaiser, R., Basel 1993, 42]
-Main volatile components of the floral fragrances from three sweet pea cultivars were (E)-β-ocimene (22.9-46.5%) with (Z)-β-ocimene (2.3-7.3%), linalool (16.6-23.6%), nerol (3.3-10.1%), geraniol (4.5-6.5%), phenylacetaldehyde (2.9-6.5%), and (E)-alpha-bergamotene (1.3-6.8%). Minor constituents were esters like methyl butanoate and methyl hexanoate, alpha-pinene, benzaldehyde, rose oxide, benzyl alcohol, methyl benzoate, citronellal, decanal, β-citronellol, citral, neryl acetate, geranyl acetate, β-caryophyllene, and benzyl 3-methylbutanoate e.g. \\
+Main volatile components of the floral fragrances from three sweet pea cultivars were (E)-β-ocimene (22.9-46.5%) with (Z)-β-ocimene (2.3-7.3%), linalool (16.6-23.6%), nerol (3.3-10.1%), geraniol (4.5-6.5%), phenylacetaldehyde (2.9-6.5%), and (E)-α-bergamotene (1.3-6.8%). Minor constituents were e.g. 3-methylbutanal, esters like methyl butanoate and methyl hexanoate, α-pinene, benzaldehyde, rose oxide, benzyl alcohol, methyl benzoate, citronellal, decanal, β-citronellol, citral, neryl acetate, geranyl acetate, β-caryophyllene, and benzyl 3-methylbutanoate. \\
 [Porter, Alexander EA, et al. "Floral volatiles of the sweet pea Lathyrus odoratus." Phytochemistry 51.2 (1999): 211-214]

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