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--- aspalathus_linearis_n.l.burm._r.dahlgr [2024/07/23 07:34] – andreas
+++ aspalathus_linearis_n.l.burm._r.dahlgr [2024/07/23 13:24] (aktuell) – andreas
@@ Zeile 19: / Zeile 19: @@
 The high-impact chemical 3-sulfanylhexan-1-ol, with its unique scent of grapefruit and tropical fruits, is also an important trace constituent of 'red tea' (rooibos tea).\\
 [Meaningful Scents around the World, R.Kaiser, 2006, 69]
+Main components of the volatile extracts (SDE/DRP) of rooibos tea were: isolongifolol, vanillin, octanoic acid, nonanoic acid, tridecanoic acid, phenol, eugenol, 4-vinylphenol, dihydroactinidiolide, methyl cinnamate, heptalactone, and N-methylacetamide. Olfactory interesting minor components were e.g. benzyl alcohol, furfural, benzaldehyde, anisaldehyde, acetophenone, β-damascenone, β-ionone, guaiacol, isoeugenol, and indole. \\
+[Song, Nho-Eul, et al. "Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception." Food Research International 141 (2021): 109942]
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