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murraya_koenigii_l._sprengel
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murraya_koenigii_l._sprengel [2019/10/01 12:31] andreas |
murraya_koenigii_l._sprengel [2023/10/06 10:43] (aktuell) andreas |
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| - | Murraya koenigii (L.) Sprengel - Rutaceae - Indian curry tree, curry leaf, **Indischer Currybaum**, | + | Murraya koenigii (L.) Sprengel |
| Shrub or small tree, up to 6m high, native to India and Sri Lanka; leaves pinnate, leaflets 11-31, ovate, 2-5cm; flowers fragrant, petals white, oblanceolate to oblong, 5-7mm; fruit bluish black, ovoid to oblong, 1-1.5 cm, 1- or 2-seeded. [[http:// | Shrub or small tree, up to 6m high, native to India and Sri Lanka; leaves pinnate, leaflets 11-31, ovate, 2-5cm; flowers fragrant, petals white, oblanceolate to oblong, 5-7mm; fruit bluish black, ovoid to oblong, 1-1.5 cm, 1- or 2-seeded. [[http:// | ||
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| "The topmost OAVs were obtained for (3Z)-hex-3-enal (grassy; OAV 180 000), (1S)-1-phenylethane-1-thiol (sulfury, burnt; OAV 150 000), (1R)-1-phenylethane-1-thiol (sulfury, burnt; OAV 120 000), (3R)-linalool (citrusy; OAV 58 000), and myrcene (geranium leaf-like; OAV 23 000). The high OAVs calculated for its enantiomers confirmed 1-phenylethane-1-thiol as character impact compound of the typical sulfury and burnt aroma of curry leaves... The unique sulfury and burnt odor exhibited by 1-phenylethanethiol (67% R, 33% S) in combination with its high FD factor suggested that it constitutes the character impact compound of fresh curry leaf aroma." | "The topmost OAVs were obtained for (3Z)-hex-3-enal (grassy; OAV 180 000), (1S)-1-phenylethane-1-thiol (sulfury, burnt; OAV 150 000), (1R)-1-phenylethane-1-thiol (sulfury, burnt; OAV 120 000), (3R)-linalool (citrusy; OAV 58 000), and myrcene (geranium leaf-like; OAV 23 000). The high OAVs calculated for its enantiomers confirmed 1-phenylethane-1-thiol as character impact compound of the typical sulfury and burnt aroma of curry leaves... The unique sulfury and burnt odor exhibited by 1-phenylethanethiol (67% R, 33% S) in combination with its high FD factor suggested that it constitutes the character impact compound of fresh curry leaf aroma." | ||
| [Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis., Steinhaus, M., Journal of agricultural and food chemistry, 63(16), 2015, 4060-4067] | [Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis., Steinhaus, M., Journal of agricultural and food chemistry, 63(16), 2015, 4060-4067] | ||
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| + | "The 1-phenylethane-1-thiol concentration in curry leaves decreased upon tissue disruption and drying, as well as upon frying of fresh leaves. By contrast, frying of dried leaves led to an increase of 1-phenylethane-1-thiol, | ||
| + | [Steinhaus, Martin. " | ||
| {{: | {{: | ||
murraya_koenigii_l._sprengel.1569925909.txt.gz · Zuletzt geändert: 2019/10/01 12:31 von andreas
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