Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- boswellia_sacra_flueck [2016/09/30 18:47] – andreas
+++ boswellia_sacra_flueck [2023/02/25 22:58] (aktuell) – andreas
@@ Zeile 12: / Zeile 12: @@
 [Incensole acetate, an incense component, elicits psychoactivity by activating TRPV3 channels in the brain. Moussaieff, A., et al.,  The FASEB Journal, Vol.22(8), 2008, 3024-3034]
-"... 250 components had been identified in olibanum oil or as pyranolysis products of the resin; however, no charcater-impact compound was among these... Olibanum resin contains several odorless cembranoid diterpenes [7.511-7.513 meaning cembrene A, incensol, 1-hydroxycembrene A] and pentycaclic diterpenes, of which yet unidentified pyrolysis products are considered to contribute to the typical odor of incense smoke. Cembrene A was initially identified in pine tree resins, whereas incensol and its 1-hydroxy derivative occur in olibanum only." \\
+| {{:alpha_pinene.jpg| α-pinene}} \\ α-pinene | {{:serratol.jpg| serratol}} \\ serratol | {{:incensole.jpg| incensole}} \\ incensole |
+"250 components had been identified in olibanum oil or as pyranolysis products of the resin; however, no character-impact compound was among these... Olibanum resin contains several odorless cembranoid diterpenes [7.511-7.513 meaning cembrene A, incensol, 1-hydroxycembrene A] and pentycaclic diterpenes, of which yet unidentified pyrolysis products are considered to contribute to the typical odor of incense smoke. Cembrene A was initially identified in pine tree resins, whereas incensol and its 1-hydroxy derivative occur in olibanum only." \\
+Only one synthetic incense odorant, namely 2-methyl undecanoic acid (Mystikal) with its humid resinous incense note, conveys the typical olibanum odor. \\
 [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 323]
@@ Zeile 20: / Zeile 23: @@
 [Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry., Niebler, J., Buettner, A., Phytochemistry, 109, 2015, 66-75]
-| {{:alpha_pinene.jpg| α-pinene}} \\ α-pinene | {{:serratol.jpg| serratol}} \\ serratol | {{:incensole.jpg| incensole}} \\ incensole | {{:olibanicacid.jpg| olibanic acid(s)}} \\ olibanic acid(s) |
+Two oxygenated sesquiterpenes, rotundone and mustakone, are potent odorants of frankincense with very low odor thresholds. During GC-O analysis it was observed that close to the threshold level, rotundone imparts a more woody, coniferous, incense-like, and only slightly peppery smell, while at somewhat higher levels the strong, distinct peppery note arises. Mustakone (non-anosmic panelists: odor th <0.01 ng/L) is "...described by panelists as spicy, woody, slightly fatty, meat-broth-like, and balsamic. Interestingly, some panelists remarked that the smell resembles that of α-copaene, which was reported to contribute to the smell of frankincense and smells 'spicy, broth, woody'." \\
+[Fragrant Sesquiterpene Ketones as Trace Constituents in Frankincense Volatile Oil of Boswellia sacra., Niebler, J., Zhuravlova, K., Minceva, M., Buettner, A., Journal of natural products, 79(4), 2016, 1160-1164] \\
+[[https://pubs.acs.org/doi/abs/10.1021/acs.jnatprod.5b00836]]
+| {{:rotundone.jpg| rotundone }} \\ rotundone | {{:mustakone.jpg| mustakone }} \\ mustakone | {{:olibanicacid.jpg| olibanic acid(s)}} \\ olibanic acids |
+(1S,2S)-(+)-trans- and (1S,2R)-(+)-cis-2-Octylcyclopropyl-1-carboxylic acid are key molecular constituents contributing to the characteristic odor of olibanum. These highly potent odorants occure in ppm amounts in all frankincense samples analyzed "... even those showing radically different volatile compositions. These cyclopropyl-derived acids provide the very characteristic old churchlike endnote of the frankincense odor." \\
+[Cerutti‐Delasalle, C., Mehiri, M., Cagliero, C., Rubiolo, P., Bicchi, C., Meierhenrich, U. J., & Baldovini, N. (2016). The (+)‐cis‐and (+)‐trans‐Olibanic Acids: Key Odorants of Frankincense. Angewandte Chemie, 128(44), 13923-13927]
-The key molecular constituents contributing to the characteristic odor of olibanum seem to be (1S,2S)-(+)-trans- and (1S,2R)-(+)-cis-2-octylcyclopropyl-1-carboxylic acid. These highly potent odorants occure in ppm amounts in all frankincense samples analyzed "... even those showing radically different volatile compositions. These cyclopropyl-derived acids provide the very characteristic old churchlike endnote of the frankincense odor." \\
+{{:boswellia_sacra.jpg}}\\
-[Cerutti-Delasalle, C., Mehiri, M., Cagliero, C., Rubiolo, P., Bicchi, C., Meierhenrich, U. J. and Baldovini, N. (2016), The (+)-cis- and (+)-trans-Olibanic Acids: Key Odorants of Frankincense. Angew. Chem.. doi:10.1002/ange.201605242]
+Boswelllia sacra, Florida
+[[https://creativecommons.org/licenses/by/2.0//|CC BY 2.0]], Author: Scott Zona [[https://en.wikipedia.org/wiki/Frankincense#/media/File:Boswellia_sacra.jpg|Wikimedia Commons]]