Листя томата

АкордЗЕЛЕНІ НОТИ, ТРАВИ Й ФУЖЕРНІ АКОРДИсвіжий · зелений · землистий
Ноти серцяПіраміда
—Сила
—Стійкість
1Походження
Зразок
Листя томата як парфумерна сировина
Ноти серця
Solanum lycopersicum
Відтворений акорд
Визначення

Tomato leaf is the green, earthy smell of the leaves of the tomato plant, not of its fruit; it is slightly sharp.

ЗЕЛЕНИЙ ЗЕМЛИСТИЙ СВІЖИЙ ТРАВ’ЯНИСТИЙ РІЗКИЙ РОСЛИННИЙ
tomato extract, Solanum lycopersicum leaf absolute, Solanum lycopersicum (tomato) extract
Type
Акорд
Olfactive family
Зелені
Source
leaves
Chemical class
thiazole and unsaturated aldehyde (2-isobutylthiazole, cis-3-hexenal)
Інструменти
Піраміда
ВВерхні ноти
СНоти серця
ББазові ноти
—Сила
Висока (2-ізобутилтіазол)
Висока (2-ізобутилтіазол)
Країни-виробники
Індія

Запах

The smell is green and earthy, and it lacks the tangy and sweet notes of the fruit. The smell of the leaf is sharp, with a green, acidic, vegetal character, a nearness to turpentine or pine, and a hint of almost-acrid dust or chalk resin. The absolute is slightly sharp but settles into softer herbaceous notes.

2-Isobutylthiazole, nicknamed tomato leaf thiazole, is described as green, tomato, earthy, vegetable and metallic. cis-3-Hexenal has an intense odor of freshly cut grass and leaves.

Докладно

The plant and its volatiles

The tomato belongs to the genus Solanum, in the nightshade family, the Solanaceae. The leaves are 10-25 cm long and odd pinnate, with five to nine leaflets. Both the stem and the leaves are densely glandular-hairy.

Glandular trichomes secrete plant metabolites. The emissions of tomato foliage most likely stem mainly from storage pools in the glandular trichomes that cover all aboveground organs. The most abundant volatiles regularly emitted by tomato foliage are the monoterpenes β-phellandrene, δ-2-carene, linalool and α-pinene, and the sesquiterpene (E)-β-caryophyllene.

Key molecules

2-Isobutylthiazole has the formula C₇H₁₁NS and a molecular weight of 141.24. It is a liquid with a tomato leaf odour, and it occurs as a volatile of tomato. The biosynthesis of the nitrogenous volatiles of tomato, which include 2-isobutylthiazole, is proposed to start with the conversion of leucine to 3-methylbutanal, which then combines with cysteine.

cis-3-Hexenal, also known as leaf aldehyde, has the formula CH₃CH₂CH=CHCH₂CHO and is classified as an unsaturated aldehyde. It is one of the major volatile compounds in ripe tomatoes. It is produced in small amounts by most plants, from linolenic acid via a hydroperoxide, by the action of a lipoxygenase followed by a hydroperoxide lyase.

History

A 1969 patent presented 2-alkylthiazoles, including 2-isobutylthiazole, as flavor enhancers for tomato products. In 2002 a joint FAO/WHO expert committee evaluated 2-isobutylthiazole as a flavouring agent and found no safety concern at current levels of intake.

—

Related: Acronychia Pedunculata · Adoxal · Agave · Algae · Aloe Vera · Aromatic Notes · Asparagus · Avocado

Отримання й хімія

Спосіб отримання

Tomato leaf absolute is extracted from the leaves of Solanum lycopersicum by solvent extraction.

Формула
cis-3-Hexenal C₆H₁₀O · 2-Isobutylthiazole C₇H₁₁NS
CAS
90131-63-8
Ботанічна назва
Solanum lycopersicum
Зовнішній вигляд
Yellow to green liquid with oil like consistency (absolute); colorless to pale yellow clear liquid (2-isobutylthiazole)
Сила запаху
Висока (2-ізобутилтіазол)
Синоніми
tomato extract, Solanum lycopersicum leaf absolute, Solanum lycopersicum (tomato) extract
Статус IFRA
Див. примітку

No IFRA Standard for the material itself (51st Amendment)

Фізичні властивості
Температура кипіння
174.00 to 180.00 °C at 760 mm Hg (2-isobutylthiazole)
Температура спалаху
135.00 °F (2-isobutylthiazole)
Відносна густина
0.99500 to 1.00400 at 20 °C (2-isobutylthiazole)
Показник заломлення
1.49100 to 1.49900 at 20 °C (2-isobutylthiazole)

У парфумерії

2-Isobutylthiazole is a strong material, best smelled in a solution of 0.10 % or less. As a flavor enhancer in tomato soup, 2-isobutylthiazole was rated the most effective of eight 2-alkylthiazoles. These compounds are effective flavor enhancers at very low concentrations, generally from two parts per billion to 400 parts per billion. In finished consumer products the normal use level of 2-isobutylthiazole is 0.02 to 1.0 ppm, and it enhances tomato juice at 25 to 50 ppb.

Роль у формулі
01підсилювач дифузії
02фірмова нота
03компонент піднесення
04сполучний компонент
05формувач об’єму
06свіжість
Форми випуску
абсолют CO₂-екстракт синтетична реконструкція

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