| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| ocimum_basilicum_l [2025/05/15 06:45] – andreas | ocimum_basilicum_l [2025/06/13 22:16] (aktuell) – andreas |
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| [[https://hort.purdue.edu/newcrop/proceedings1999/v4-499.html]] | [[https://hort.purdue.edu/newcrop/proceedings1999/v4-499.html]] |
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| | {{:4mmp.png|4-mercapto-4-methylpentane-2-one}} \\ 4-mercapto-4-methylpentane-2-one \\ //(fruity cassis)// | {{:rotundone.jpg| rotundone }} \\ rotundone \\ //(peppery)//| | | {{:4mmp.png|4-mercapto-4-methylpentane-2-one}} \\ 4-mercapto-4-methylpentane-2-one \\ //(fruity cassis)// | {{:rotundone.jpg| rotundone }} \\ rotundone \\ //(peppery)//| {{:methylcinnamate.jpg|methyl cinnamate}} \\ (E)-methyl cinnamate \\ //(sweet cinnamon-like)//| |
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| Omission tests with a basil model mixture showed that (Z)-3-hexenal (OAV 413000), 1,8-cineole (246000), 4-mercapto-4-methylpentane-2-one (83300), linalool (40000), 4-allyl-1,2-dimethoxybenzene (methyl eugenol, 9900) and eugenol (8900) are the most important odorants of fresh basil leaves. \\ [Sensory relevance of volatile organic sulfur compounds in food. Blank, Imre. ACS symposium series. Vol. 826. Washington, DC; American Chemical Society; 1999, 2002] | Omission tests with a basil model mixture showed that (Z)-3-hexenal (OAV 413000), 1,8-cineole (246000), 4-mercapto-4-methylpentane-2-one (83300), linalool (40000), 4-allyl-1,2-dimethoxybenzene (methyl eugenol, 9900) and eugenol (8900) are the most important odorants of fresh basil leaves. \\ [Sensory relevance of volatile organic sulfur compounds in food. Blank, Imre. ACS symposium series. Vol. 826. Washington, DC; American Chemical Society; 1999, 2002] |
| [Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Herderich, M. J. (2008). Spice up your life–The Rotundone story. Expression of Multidisciplinary flavour science, Proceedings of the 12th Weurman Symposium.] \\ | [Wood, C., Siebert, T. E., Parker, M., Capone, D. L., Elsey, G. M., Pollnitz, A. P., Herderich, M. J. (2008). Spice up your life–The Rotundone story. Expression of Multidisciplinary flavour science, Proceedings of the 12th Weurman Symposium.] \\ |
| [[https://home.zhaw.ch/yere/pdf/Teil121%20-%20Expression%20of%20Multidisciplinary.pdf]] | [[https://home.zhaw.ch/yere/pdf/Teil121%20-%20Expression%20of%20Multidisciplinary.pdf]] |
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| | "O.basilicum cv. ’Cinnamon’ can be differentiated from three other Ocimum species (O.americanum, O.×citriodorum and O.minimum) and 14 O.basilicum cultivars by the high amount of (E)-methyl-cinnamate, which is in good agreement with the data reported by Wesolowska and Jadczak (2016) [6] and the present study." Main compounds identified by GC-MS in the essential oil of cinnamon basil were linalool (26.5%), (E)-methyl cinnamate (24.7%), τ-cadinol (7.4%), (Z)-methyl cinnamate (3.1%), germacrene D (3.1%), β-elemene (3.0%), methyl cavicol (2.4%), α-bulnesene (2.2%), and eugenol (2.1%) e.g. \\ |
| | [Majdi, Chaimae, et al. "Phytochemical characterization and bioactive properties of cinnamon basil (Ocimum basilicum cv.‘Cinnamon’) and lemon basil (Ocimum× citriodorum)." Antioxidants 9.5 (2020): 369] |
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| {{basilicum_indicum.jpg?800}} \\ | {{basilicum_indicum.jpg?800}} \\ |
