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Vorhergehende Überarbeitung
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viola_odorata_l [2016/06/16 15:01]
andreas |
viola_odorata_l [2021/03/13 13:07] (aktuell)
andreas |
| [New data on trace components with sensory relevance in flower scents, Brunke, E.J., Rittler, F., Schmaus, G., Dragoco Rep., 1, 1996, 5-21] | [New data on trace components with sensory relevance in flower scents, Brunke, E.J., Rittler, F., Schmaus, G., Dragoco Rep., 1, 1996, 5-21] |
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| | {{:ionone_beta.jpg|β-ionone}} \\ β-ionone | {{:ionone_alpha_er.jpg| α-ionone}} \\ [[http://www.leffingwell.com/chirality/alphaionone.htm|(R)-(+)-(E)-α-ionone]] | {{:ez26nonadienal.jpg|(E,Z)-nona-2,6-dienal}} \\ (E,Z)-nona-2,6-dienal | | | {{:ionone_alpha_er.jpg| α-ionone}} \\ [[http://www.leffingwell.com/chirality/alphaionone.htm|(R)-(+)-(E)-α-ionone]] | {{:ionone_beta.jpg|β-ionone}} \\ β-ionone | {{:dihydroionone_beta.jpg |
| | |β-ionone}} \\ dihydro-β-ionone |{{:ez26nonadienal.jpg|(E,Z)-nona-2,6-dienal}} \\ (E,Z)-nona-2,6-dienal | |
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| | "Even in his review on violet odorants in 1951 Schinz still believed that ionones did not occur in nature. A few years before, he and Ruzicka had isolated //parmone// from violet flower oil, which they believed to be the odorous principle of violets. It was not until 1972 that Uhde and Ohloff were able to show that //parmone// was a //phantome//, a mixture of (R)-(+)-α-ionone, (R)-(+)-dihydro-α-ionone, β-ionone and dihydro-β-ionone. Although Tiemann and Kruger had inaccurately analyzed orris root oil in the search of the odorous principle of violets, they had actually discovered what they were initially looking for. In the violet flower oil, Uhde and Ohloff found 8.22% of (R)-(+)-α-ionone and 0.22% of β-ionone. A recent headspace analysis of violets in bloom even gave 35.7% of α-ionones, 21.1% of β-ionone, and 18.2% of dihydro-β-ionone, which makes together 75% of the headspace." \\ |
| | [Fragrance chemistry - milestones and perspectives., Gautschi, M., Bajgrowicz, J.A., Kraft, P., CHIMIA International Journal for Chemistry, Vol.55(5), 2001, 379-387] |
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| "Viola odorata flowers give 0.003% essential oil. According to older information, the oil contains benzyl alcohol, 1-hexanol, 2,6-nonadienal (violet leaf aldehyde), 2,6-nonadienol. Fragrance principle is parmon = (E)-α-ionone, as (R)-(+)-enantiomer (99.9%)." \\ | "Viola odorata flowers give 0.003% essential oil. According to older information, the oil contains benzyl alcohol, 1-hexanol, 2,6-nonadienal (violet leaf aldehyde), 2,6-nonadienol. Fragrance principle is parmon = (E)-α-ionone, as (R)-(+)-enantiomer (99.9%)." \\ |
| [Hagers Handbuch der Pharmazeutischen Praxis, Springer 2010] | [Hagers Handbuch der Pharmazeutischen Praxis, Springer 2010] |
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| "A recent headspace analysis of violets in bloom even gave 35.7% of α-ionone, 21.1% of | β-Ionone, dihydro-β-ionone (th 1.7 ng/l air), (+)-(R)-α-ionone (th 3.2 ng/l air), (+)-(R)-dihydro-α-ionone (th 31 ng/l air), and dehydro-ɣ-ionone are main components of violet flower oil. "Apart from (2E,6Z)-nonan-2,6-dienal (1.9%), the flower oil does not contain any metabolites of fatty acids in sizable quantities. The sesquiterpene hydrocarbons (-)-zingiberene and and (+)-α-curcumene are major constituents (35%) of the flower oil as well." \\ |
| β-ionone, and 18.2% of dihydro-β-ionone, which makes together 75% of the headspace." \\ | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 276] |
| [Fragrance chemistry - milestones and perspectives., Gautschi, M., Bajgrowicz, J.A., Kraft, P., CHIMIA International Journal for Chemistry, Vol.55(5), 2001, 379-387] | |
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| "Genome-wide and in vitro assays demonstrate rs6591536 as the causal variant for β-ionone odor sensitivity. rs6591536 encodes a N183D substitution in the second extracellular loop of OR5A1 and explains >96% of the observed phenotypic variation, resembling a monogenic Mendelian trait. Individuals carrying genotypes for β-ionone sensitivity can more easily differentiate between food and beverage stimuli with and without added β-ionone. Sensitive individuals typically describe β-ionone in foods and beverages as “fragrant” and “floral,” whereas less-sensitive individuals describe these stimuli differently. rs6591536 genotype also influences emotional associations and explains differences in food and product choices." \\ | "Genome-wide and in vitro assays demonstrate rs6591536 as the causal variant for β-ionone odor sensitivity. rs6591536 encodes a N183D substitution in the second extracellular loop of OR5A1 and explains >96% of the observed phenotypic variation, resembling a monogenic Mendelian trait. Individuals carrying genotypes for β-ionone sensitivity can more easily differentiate between food and beverage stimuli with and without added β-ionone. Sensitive individuals typically describe β-ionone in foods and beverages as “fragrant” and “floral,” whereas less-sensitive individuals describe these stimuli differently. rs6591536 genotype also influences emotional associations and explains differences in food and product choices." \\ |
| [Volatile Compounds of Viola odorata Absolutes: Identification of Odorant Active Markers to Distinguish Plants Originating from France and Egypt., Saint‐Lary, L., Roy, C., Paris, J.P., Tournayre, P., Berdagué, J.L., Thomas, O.P., Fernandez, X., Chemistry & biodiversity, Vol.11(6), 2014, 843-860] | [Volatile Compounds of Viola odorata Absolutes: Identification of Odorant Active Markers to Distinguish Plants Originating from France and Egypt., Saint‐Lary, L., Roy, C., Paris, J.P., Tournayre, P., Berdagué, J.L., Thomas, O.P., Fernandez, X., Chemistry & biodiversity, Vol.11(6), 2014, 843-860] |
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| {{:viola_odorata.jpg?500}} \\ | {{:viola_odorata.jpg?600}} \\ |
| Masclef, A., Atlas des plantes de France, vol.2, t.41 (1890) \\ | Masclef, A., Atlas des plantes de France, vol.2, t.41 (1890) \\ |
| [[http://plantgenera.org/species.php?id_species=1065193]] | [[http://plantgenera.org/species.php?id_species=1065193]] |
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| | {{:dsc03645k.jpg}} \\ |
| | Viola odorata, Author: Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] |
