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murraya_koenigii_l._sprengel

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murraya_koenigii_l._sprengel [2019/10/01 12:30]
andreas
murraya_koenigii_l._sprengel [2019/10/01 12:31] (aktuell)
andreas
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 [Essential oil composition of genetically diverse stocks of //Murraya koenigii// from India. Raina, V. K., Lal, R. K., Tripathi, S., Khan, M., Syamasundar, K. V., Srivastava, S. K., Flavour and fragrance journal, 17(2), 2002, 144-146]  [Essential oil composition of genetically diverse stocks of //Murraya koenigii// from India. Raina, V. K., Lal, R. K., Tripathi, S., Khan, M., Syamasundar, K. V., Srivastava, S. K., Flavour and fragrance journal, 17(2), 2002, 144-146] 
  
-| {{:caryophyllene.jpg| caryophyllene}} \\ [[http://www.thegoodscentscompany.com/data/rw1060851.html|β-caryophyllene]] | {{:beta_phellandrene.jpg| β-phellandrene}} \\ [[http://www.thegoodscentscompany.com/data/rw1103551.html|β-phellandrene]] | {{:phenylethanethiol.jpg|1-phenylethanethiol}} \\ 1-phenylethanethiol \\ //(sulfury, burnt)// |  {{:z3hexenal.jpg|}} \\ (Z)-3-hexenal | {{:linalool_r.jpg| (R)-(-)-linalool }} \\ (R)-(-)-linalool |+| {{:caryophyllene.jpg| caryophyllene}} \\ [[http://www.thegoodscentscompany.com/data/rw1060851.html|β-caryophyllene]] | {{:beta_phellandrene.jpg| β-phellandrene}} \\ [[http://www.thegoodscentscompany.com/data/rw1103551.html|β-phellandrene]] | {{:phenylethanethiol.jpg|1-phenylethanethiol}} \\ 1-phenylethanethiol \\ //(sulfury, burnt)// |  {{:z3hexenal.jpg|}} \\ (Z)-3-hexenal | {{:alpha_pinene.jpg| α-pinene }} \\ α-pinene | {{:linalool_r.jpg| (R)-(-)-linalool }} \\ (R)-(-)-linalool |
  
 Application of Aroma Extract Dilution Analysis (AEDA) to the volatile fraction of curry leaves afforded 23 odor-active compounds. Of the 22 odorants assigned, 15 had not been reported in curry leaves before. Highest FD factors showed 1-phenylethanethiol (8192), linalool (4096), α-pinene (2048), 1,8-cineole (1024), (3Z)-hex-3-enal (256), 3-(methylsulfanyl)propanal (128), myrcene (64), (3Z)-hex-3-en-1-ol (32), and (2E,6Z)-nona-2,6-dienal (32). \\ Application of Aroma Extract Dilution Analysis (AEDA) to the volatile fraction of curry leaves afforded 23 odor-active compounds. Of the 22 odorants assigned, 15 had not been reported in curry leaves before. Highest FD factors showed 1-phenylethanethiol (8192), linalool (4096), α-pinene (2048), 1,8-cineole (1024), (3Z)-hex-3-enal (256), 3-(methylsulfanyl)propanal (128), myrcene (64), (3Z)-hex-3-en-1-ol (32), and (2E,6Z)-nona-2,6-dienal (32). \\
murraya_koenigii_l._sprengel.txt · Zuletzt geändert: 2019/10/01 12:31 von andreas