| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| cryptocarya_massoy_oken_kosterm [2024/07/17 09:35] – andreas | cryptocarya_massoy_oken_kosterm [2025/06/11 08:04] (aktuell) – andreas |
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| [[https://www.forclime.org/documents/Books/2020-10-08_Overview%20Massoi_Melanesia%20Boseren.pdf|Overview: Massoi Cryptocarya Massoia Kosterm (PDF)]] | [[https://www.forclime.org/documents/Books/2020-10-08_Overview%20Massoi_Melanesia%20Boseren.pdf|Overview: Massoi Cryptocarya Massoia Kosterm (PDF)]] |
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| Main component of massoia bark (oil CAS 977103-80-2 / extract CAS 85085-26-3) is C-10 massoia lactone = [[http://www.thegoodscentscompany.com/data/rw1031001.html|(R)-5,6-dihydro-6-pentyl-2H-pyran-2-one]] (natural isomer) with a sweet lactonic, herbaceous odor and a creamy, coconut, milky taste. \\ | C-10 massoia lactone = [[http://www.thegoodscentscompany.com/data/rw1031001.html|(R)-5,6-dihydro-6-pentyl-2H-pyran-2-one]] (natural isomer) with a sweet lactonic, herbaceous odor and a creamy, coconut, milky taste is the main component of massoia bark (oil CAS 977103-80-2 / extract CAS 85085-26-3). \\ |
| {{:massoia_c10.jpg|}} \\ | {{:massoia_c10.jpg|}} \\ |
| [Burdock, George A. Fenaroli's handbook of flavor ingredients. CRC press, 2001, 812-813 and 1005-1006] | [Burdock, George A. Fenaroli's handbook of flavor ingredients. CRC press, 2001, 812-813 and 1005-1006] |
| "...the Massoia tree well-known for its fragrant bark, reminescent of coconut and biscuit... also used to produce the commercial Massoia oil applied in smaller amounts in aromatherapy and also as a flavoring material. Of special importance for the odors both of fresh bark and the essential oil are the two main components dec-2-en-5-olide (so-called 'Massoia lactone') and dodec-2-en-5-olide." \\ | "...the Massoia tree well-known for its fragrant bark, reminescent of coconut and biscuit... also used to produce the commercial Massoia oil applied in smaller amounts in aromatherapy and also as a flavoring material. Of special importance for the odors both of fresh bark and the essential oil are the two main components dec-2-en-5-olide (so-called 'Massoia lactone') and dodec-2-en-5-olide." \\ |
| [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 77-78] | [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 77-78] |
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| | {{https://www.mdpi.com/molecules/molecules-12-00149/article_deploy/html/images/molecules-12-00149-g001.png?600}} |
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| "Exhaustive hydro-distillation of the bark, heartwood and fruits of Cryptocarya massoy (Lauraceae) afforded pale yellow-coloured oils in 0.7, 1.2 and 1.0 % yields, respectively. Detailed chemical evaluation of these distillates using GC/MS revealed the major components in the bark and the heartwood oils to be the C-10 (5,6-dihydro-6-pentyl-2H-pyran-2-one; bark 64%, heartwood 68%) and C-12 (5,6-dihydro-6-heptyl-2H-pyran-2-one; bark 17%, heartwood 27%) massoia lactones, while the major fruit oil constituent was benzyl benzoate (68.3 %). The heartwood also contained trace amounts of the C-14 (5,6-dihydro-6-nonyl-2H-pyran-2-one) massoia lactone (1.4 %) and the saturated C-10 derivative δ-decalactone (2.5 %)." \\ | "Exhaustive hydro-distillation of the bark, heartwood and fruits of Cryptocarya massoy (Lauraceae) afforded pale yellow-coloured oils in 0.7, 1.2 and 1.0 % yields, respectively. Detailed chemical evaluation of these distillates using GC/MS revealed the major components in the bark and the heartwood oils to be the C-10 (5,6-dihydro-6-pentyl-2H-pyran-2-one; bark 64%, heartwood 68%) and C-12 (5,6-dihydro-6-heptyl-2H-pyran-2-one; bark 17%, heartwood 27%) massoia lactones, while the major fruit oil constituent was benzyl benzoate (68.3 %). The heartwood also contained trace amounts of the C-14 (5,6-dihydro-6-nonyl-2H-pyran-2-one) massoia lactone (1.4 %) and the saturated C-10 derivative δ-decalactone (2.5 %)." \\ |
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| The quality description of a commercial CO2 extract of 100% natural material demands > 45% C10, 20-50% C12, < 1% C14 massoia lactone and < 8% benzyl benzoate (GC-MS; used as coconut flavor: 0.005-0.05%). \\ | The quality description of a commercial CO2 extract of 100% natural material demands > 45% C10, 20-50% C12, < 1% C14 massoia lactone and < 8% benzyl benzoate (GC-MS; used as coconut flavor: 0.005-0.05%). \\ |
| [Massoiarinden CO2-se Extrakt Typ Nr. 029.00, Flavex Corp. 2014] [[http://www.flavex.com/fileadmin/flavex.de/user_upload/Spezifikation/Deutsch/Spezi_Massoiarinden_CO2-se_Extrakt_029_001.pdf]] | [[http://www.flavex.com/fileadmin/flavex.de/user_upload/Spezifikation/Deutsch/Spezi_Massoiarinden_CO2-se_Extrakt_029_001.pdf|Massoiarinden CO2-se Extrakt Typ Nr. 029.00, Flavex Corp. 2014]] |
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