Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- agathosma_betulina_berg._pillans [2017/09/16 09:04] – andreas
+++ agathosma_betulina_berg._pillans [2024/07/20 18:09] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 "The essential oils and extracts of the leaves are used as flavoring for teas, candy, and a liquor known as buchu brandy in South Africa. The two primary chemical constituents of the oils of A. betulina are [[http://www.thegoodscentscompany.com/data/rw1003111.html|isomenthone]] and diosphenol. The extract is said to taste like blackcurrant." \\
 [[http://en.wikipedia.org/wiki/Agathosma_betulina]]
+P-menthane-8-thiol-3-one was identified as a specific odor-determining ingredient of buchu leaf oil. \\
+[Lamparsky, D., and P. Schudel. "p-Menthane-8-thiol-3-one, a new component of buchu leaf oil." Tetrahedron Letters 12.36 (1971): 3323-3326] and [Sundt, E., et al. "Das organoleptische Prinzip von Cassis‐Flavor im Buccublätteröl." Helvetica Chimica Acta 54.7 (1971): 1801-1805]
+GC and GC-O analysis of 16 black currant juice samples showed that several commercially available products contained Buchu oil to improve aroma, without any such indication on the label. Buchu oil is used because its constituent 8‐mercapto‐p‐menthan‐3‐one has a catty odour that is similar to the catty odour of black currants. As retention times of the two odours are different, sniffing the effluents of the gas chromatographic column is a way to detect the addition of Buchu oil. \\
+[Nijssen, L. M., and H. Maarse. "Volatile compounds in black currant products: An additional factor in authenticity control of fruit juices." Flavour and Fragrance Journal 1.4‐5 (1986): 143-148]
 "(+)-Limonene (about 10 %), (+)-menthone and (-)-isomenthone (both together about 40%) and the laevorotatory (S)(-)-pulegone are known as the main constituents, but not the impact flavour compounds, of buchu leaf oil. However, the constituents, responsible for the typical black currant odour are the diastereomeric isomers of 8-mercapto-p-menthan-3-one ([[http://www.thegoodscentscompany.com/data/rw1005051.html|buchu mercaptan]]) and [[http://www.thegoodscentscompany.com/data/rw1399191.html|its thiolacetates]]... The (1R)-configurated diastereomers emit a more intensive odour than the (1S)-configurated compounds, but the later diastereomers have been recognized to be peculiar to buchu leaf oil and reminiscent of black currant respectively." \\
@@ Zeile 11: / Zeile 17: @@
 [Stereoisomeric flavour compounds. Part LVII: The stereoisomers of 3‐Oxo‐p‐menthane‐8‐thiol acetate, simultaneously stereoanalysed with their corresponding thiols., Köpke, T., Schmarr, H.G., Mosandl, A., Flavour and fragrance journal, Vol.7(4), 1992, 205-211]
-| {{:pulegone.jpg| pulegone }} \\ pulegone | {{:isomenthone.jpg| isomenthone }} \\ isomenthone | {{:8mercapto_pmenthane3one.jpg| 8-mercapto-p-menthane-3-one }} \\ (1S)-8-mercapto- \\ p-menthane-3-one | {{:8acetylthio_pmenthane3one.jpg| 8-acetylthio-p-menthane-3-one }} \\ (1S)-8-acetylthio- \\ p-menthane-3-one | {{:diosphenol.jpg| diosphenol }} \\ diosphenol | {{:diosphenol_phi.jpg| ϕ-diosphenol }} \\ ϕ-diosphenol |
+| {{:pulegone_minus.jpg| (-)-pulegone }} \\ (-)-pulegone | {{:isomenthone_minus.jpg| (-)-isomenthone }} \\ (-)-isomenthone | {{:8mercapto_pmenthane3one.jpg| 8-mercapto-p-menthane-3-one }} \\ (1S)-8-mercapto- \\ p-menthane-3-one | {{:8acetylthio_pmenthane3one.jpg| 8-acetylthio-p-menthane-3-one }} \\ (1S)-8-acetylthio- \\ p-menthane-3-one | {{:diosphenol.jpg| diosphenol }} \\ diosphenol | {{:diosphenol_phi.jpg| ϕ-diosphenol }} \\ ϕ-diosphenol |
@@ Zeile 31: / Zeile 37: @@
 [The biological activity and essential oil composition of 17 Agathosma (Rutaceae) species., Viljoen, A.M., Moolla, A., Van Vuuren, S.F., Van Zyl, R.L., Hüsnü, K., Baser, C., Trinder-Smith, T.H., The Journal of essential oil research, Vol.18, 2006, 2-16]
-{{:barosma_betulina.jpg?600}} \\
+{{:barosma_betulina.jpg}} \\
 Köhler, F.E., Medizinal Pflanzen, vol.3, t.63 (1890) \\
 [[http://plantgenera.org/species.php?id_species=27501]]