Жасминова орхідея

Jasmine

Jasmine is a genus of shrubs and vines in the olive family of Oleaceae. It contains around 200 species native to tropical and warm temperate regions of Asia, Africa, and Oceania. Jasmines are widely cultivated for the characteristic fragrance of their flowers. The village of Shubra Beloula in Egypt grows most of the jasmine used by the global perfume industry. Open flowers of Jasminum sambac are generally not harvested, because more of them are needed to extract oils and they lose their fragrance sooner.

Jasmine chemistry

Methyl jasmonate isolated from the oil of Jasminum grandiflorum led to the discovery of the molecular structure of the jasmonates. J. grandiflorum is composed of benzyl acetate (23.7%), benzyl benzoate (20.7%), phytol (10.9%), linalool (8.2%), isophytol (5.5%), geranyl linalool (3.0%), methyl linoleate (2.8%) and eugenol (2.5%). The aroma of Jasminum sambac is caused by a variety of compounds including benzyl alcohol, methyl benzoate, linalool, benzyl acetate.

Orchids

Orchidaceae is one of the two largest families of flowering plants. The flowers of orchids attract insect pollinators by colour, pattern, scent, pheromones, and sometimes by mimicking female insects. Some orchids produce the aroma of nectar without providing the actual food reward.

Vanilla

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from the seed pods of the flat-leaved Mexican and Central American vanilla. Vanillin is only one of 171 identified aromatic components of real vanilla fruits. Measured by weight, vanilla is the world's second-most expensive spice after saffron.

History

The term orchid was introduced in 1845 by John Lindley in School Botany. Jasmine was introduced as a perfume in Europe in the 16th century.

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Related: Jasmine · Night Blooming Jasmine