Thursday, May 5, 2011

Chemical Components Jasmine Jasminum officinale

Suyanti, Sulusi Prabawati, dan Sjaifullah Balai Penelitian Pascapanen Pertanian, Jakarta

ABSTRACT
Jasminum officinale from Purbalingga (Central Java) was harvested at three stages of maturity: M-1, M-2, and full bloming. Physical and chemical characteristics were determined by weight of flower, size of flower, aroma, and chemical content. Flowers harvested at stage maturity of M-2: colour of cepal was dark violet, there was no aroma, and flowers did not open. At maturity stage of M-1: optimal flower in size, colour of sepal was soft violet, flowers were fully opened, and had aromatic flavor. The maturity stage of M-1 is very useful in selecting flowers for tea industry or essential oil industry. The opened flowers was useful only for spread flower. Dominant component of aromatic flavors was benzil acetat (46.8%) and followed by methyl salisilat (24.4%), Z. jasmone (20.2%), lynalol (2.9%), neurol idol (2.7%), dan indole (1.7%).
Key words: Jasminum officinale, physical, chemical.

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