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--- lathyrus_odoratus_l [2016/05/06 15:24]
andreas
+++ lathyrus_odoratus_l [2017/07/30 14:00] (aktuell)
andreas
@@ Zeile 5: / Zeile 5: @@
 "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]]
-linalool.jpg
+The scent of sweet pea flowers may be characterised as '//rosy-floral'// based on such compounds like citronellol, nerol, geraniol, citral, and rose oxide. Special notes are added by 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)-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]
-"The major components of the scent of cut sweet pea flowers (Lathyrus odoratus L. cv Royal Wedding) are (E) and (Z)-ocimene, linalool, nerol, geraniol and phenylacetaldehyde. The aroma is almost exclusively produced by the standard and wing petals, with very little emanating from the keel petals and other floral structures." The mean percentage contribution of the five major components of the aroma of fully opened sweet peas are (E)-ocimene 2.3%, (Z)-ocimene 41.5%, linalool 29.8%, nerol 10.5%, geraniol 8.5% and phenylacetaldehyde 6.4%.\\
+|{{:ocimene_e_beta.jpg|(E)-ocimene}} \\ (E)-ocimene \\ //(sweet herbal)// |{{:ocimene_z_beta.jpg|(Z)-ocimene}} \\ (Z)-ocimene \\ //(warm herbal)// |{{:linalool.jpg|linalool}} \\ linalool \\ //(citrus floral)// | {{:geraniol.jpg|geraniol}} \\ geraniol \\ //(floral rosy)//|{{:phenylacetaldehyde.jpg|phenylacetaldehyde}} \\ phenylacetaldehyde \\ //(green floral)// |
-[Aroma production from cut sweet pea flowers (Lathyrus odoratus): the role of ethylene. Sexton, R., Stopford, A. P., Moodie, W. T., & Porter, A. E., Physiologia Plantarum, Vol.124(3), 2005, 381-389] \\
-[[http://andrewstopford.com/content/Sexton_et_al_2005.pdf]]
+"The major components of the scent of cut sweet pea flowers (Lathyrus odoratus L. cv Royal Wedding) are (E) and (Z)-ocimene, linalool, nerol, geraniol and phenylacetaldehyde. The aroma is almost exclusively produced by the standard and wing petals, with very little emanating from the keel petals and other floral structures." \\
+Mean percentage contribution of the five major components of the aroma of fully opened sweet peas were (E)-ocimene 2.3%, [[http://www.thegoodscentscompany.com/data/rw1010541.html|(Z)-ocimene]] 41.5%, linalool 29.8%, nerol 10.5%, geraniol 8.5% and phenylacetaldehyde 6.4%.\\
+[Aroma production from cut sweet pea flowers (Lathyrus odoratus): the role of ethylene. Sexton, R., Stopford, A. P., Moodie, W. T., & Porter, A. E., Physiologia Plantarum, Vol.124(3), 2005, 381-389]
 {{:lathyrus_odoratus.jpg?500}} \\
@@ Zeile 16: / Zeile 21: @@
 [[http://plantgenera.org/species.php?id_species=588350]]
-{{:dsc02531.jpg?700}}
+{{:dsc02531.jpg?800}} \\
+Lathyrus odoratus flower, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska

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