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rosa_x_damascena [2023/07/12 09:33] andreas |
rosa_x_damascena [2023/08/08 10:24] (aktuell) andreas |
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Besides dimethyl sulfide, dimethyl disulfide, and mintsulfide, | Besides dimethyl sulfide, dimethyl disulfide, and mintsulfide, | ||
[Omata, A., Yomogida, K., Ohta, T., Morikawa, Y., & Nakamura, S. (1987). New Sulfur Compounds of Rose Oil. Agricultural and Biological Chemistry, 51(12), 3421-3422] [[https:// | [Omata, A., Yomogida, K., Ohta, T., Morikawa, Y., & Nakamura, S. (1987). New Sulfur Compounds of Rose Oil. Agricultural and Biological Chemistry, 51(12), 3421-3422] [[https:// | ||
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+ | Although (-)-rose oxide (0.09%; OU 4.1%), carvone (0.41%; OU 0.036%), rose furan (0.16%; OU 0.003%), ß-damascenone (0.03%; OU 70.0%), and ß-ionone (0.03%; OU 19.2%) account together for only slightly over 1% of Bulgarian rose oil, they are considered as its odoriferous principle. The olfactory impact (Odour Units, OU) of (-)-citronellol (38%, OU 4.3%) is much lower than that of ß-damascenone and ß-ionone. The sweet and powerful honey aspects of rose oil is caused by the combination of ß-damascenone, | ||
+ | [Ohloff, Günther, and Günther Ohloff. " | ||
"These data reveal that the composition of the picked tea rose is remarkably different from that of the living rose. As one can see, cis-3-hexenyl acetate, which constitutes 20% of the living rose headspace volatiles, is drastically reduced to 5% in the picked rose. At the same time, 3, | "These data reveal that the composition of the picked tea rose is remarkably different from that of the living rose. As one can see, cis-3-hexenyl acetate, which constitutes 20% of the living rose headspace volatiles, is drastically reduced to 5% in the picked rose. At the same time, 3, | ||
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[Volatile constituents in the scent of roses., Watanabe, N., Susanne, B., Yang, Z., Sakai, M., Fleischmann, | [Volatile constituents in the scent of roses., Watanabe, N., Susanne, B., Yang, Z., Sakai, M., Fleischmann, | ||
[[http:// | [[http:// | ||
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- | Although ß-damascenone (0.03%), ß-damascone, | ||
- | „The sweet and powerful honey aspects of rose oil is caused by the combination of ß-damascenone, | ||
- | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, | ||
Application of GC-HRMS to rose absolutes of R.centifolia and R.damascena confirmed the identification of 19 new esters like the linoleates and linolenates of phenylethanol, | Application of GC-HRMS to rose absolutes of R.centifolia and R.damascena confirmed the identification of 19 new esters like the linoleates and linolenates of phenylethanol, |