A "little western flower" challenge
Institute of Organic Chemistry and Biochemistry, University of Technology Darmstadt, Petersenstr. 22, 64287 Darmstadt, Germany.Analytical and Bioanalytical Chemistry (Impact Factor: 3.44). 11/2011; 401(8):2319-25. DOI: 10.1007/s00216-011-5316-5
The characteristics and uses of little western flower are presented. The plant is known for its aroma and also finds medicinal use. Leaves and roots of the plant are used to lower temperatures, to aid sore throats, and as a laxative. The plant is described as being used for the treatment of cough, gastritis, epilepsy, and hangover. The plant is simply used to prepare herbal tea in Chinese medicine. The leaves of the plant, with their distinct flavor, are edible both raw and cooked. The syrup from the extract of its flowers is used to make scones and marshmallows in France and the United States. The odor or aroma threshold value of this compound is only seven parts per trillion. Another isomer that occurs in this plant has an aroma threshold that is some sixty times larger, thus revealing the dependence of the intensity of the aroma on molecular structure. The electron impact mass spectrum, infrared spectrum, and NMR spectra for this flavor compound are provided for structural analysis purposes.
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