Aroma composition

Free and esterified, saturated primary alcohols occur widely in nature, e.g., in fruit. Since their odor is relatively weak, their use as components in fragrance compositions is limited. Their use in aroma compositions, especially for fruit flavors, is by far more important (e.g., straight-chain C4-C10 alcohols, isoamyl alcohol). Unsaturated alcohols are most important (e.g., leaf alcohol with its intensely green odor) and may impart characteristic notes to compositions. 

CH3CH2CH2CH = CHCH20H, C6H12O, M, 100.16, Z>i ioi.3kPa 155 °C, df 0.8459, 1.4382, occurs in many fruits and has a fruity, green odor, which is sweeter than that of the isomeric ci5-3-hexen-l-ol and is, therefore, preferred in aroma compositions. 

Nonadienol is a powerful fragrance substance. It is used in fine fragrances to create refined violet odors and to impart interesting notes to other blossom compositions. In aroma compositions it is used for fresh-green cucumber notes. FCT 1982 (20) p.771. 

CH3COO(CH2)sCH3, C8H.602, Mr 144.21, p,oi.3kPa 171.5°C, < 0.8779, < 1.4092, is a liquid with a sweet-fruity, pearlike odor. It is present in a number of fruits and alcoholic beverages, and is used in fruit aroma compositions. 

Uses. Because of its strong lemon odor, citral is very important for aroma compositions such as citrus flavors. In perfumery it can be used only in neutral media due to its tendency to undergo discoloration, oxidation, and polymerization. It is used as a starting material in the synthesis of ionones and methylionones, particularly /3-ionone, which is an intermediate in vitamin A synthesis. 

In aroma compositions, fatty acid esters of the acyclic terpene alcohols are used for obtaining citrus notes and for rounding off other flavor types. 

Esters mainly derived from cyclic terpene alcohols, especially the acetates, are common fragrance and flavor components. Menthanyl, menthenyl, bicyclic bornyl acetates and a few acetates of sesquiterpene alcohols are extensively used in perfume and aroma compositions. 

This powerful fragrance and flavor substance is used in perfume and aroma compositions. 

Benzaldehyde is used in aroma compositions for its bitter almond odor. It is the starting material for a large number of araliphatic fragrance and flavor materials. 

It is used in a large number of blossom fragrances. However, its use in perfumes for soap and cosmetics is limited because it causes discoloration. It is used in aroma compositions (e.g., in grape and citrus flavors). 

Uses. Eugenol is used in perfumery in clove and carnation compositions as well as for oriental and spicy notes. It is a common component of clove and other aroma compositions. In dentistry, it is used as an antiseptic. 

In comparison with the araliphatic alcohols discussed in Section 2.5.2, very few phenol alcohols are used as fragrance and flavor materials. Neither the alcohols corresponding to vanillin, ethylvanillin, and heliotropin nor their esters have special organoleptic properties. Anise alcohol and its acetate are the only products that are used to some extent in perfume and aroma compositions. 

Although many routes are known for its synthesis, maltol is still isolated mainly from beechwood tar. It is used in aroma compositions with a caramel note and as a taste intensifier, for example, in fruit flavors (particularly in strawberry flavor compositions). 

Ethylmaltol is used in aroma compositions and as a flavor enhancer in food, beverages and tobacco. 

Pyrroles, indoles, pyridines, quinolines, and pyrazines are examples of N-hetero-cycles that are produced as fragrance and flavor substances. Thiazoles and dithiazines are examples of nitrogen- and sulfur-containing heterocycles. These heterocyclic compounds are mainly used in aroma compositions, exceptions are indoles and quinolines, which are important fragrance substances. 

Bitter almond oil is used almost exclusively in natural aroma compositions. 

The oils are used in many perfume and aroma compositions, because of their spicy clove odor. A small amount is used as an antiseptic, mainly in dentistry. The leaf oil, in particular, is also used as a raw material for the production of eugenol, which is the starting material for further commercially important fragrance compounds, such as isoeugenol and eugenyl esters. 

Davana oil is obtained by steam distillation of the herb Artemisia pallens Wall. (Asteraceae), grown in south India. It is an orange-brown liquid with a sweet tealike odor reminiscent of dried fruits. The composition of the oil is very complex its main components are furanoid sesquiterpenes [474-476a]. It is used predominantly for aroma compositions. FCT 1976 (14) p.737 [8016-03-3], [91844-86-9]. 

Lie de vin oil consists mainly of the ethyl and isoamyl esters of fatty acids, formed during fermentation [603]. It is used mostly in aroma compositions only very small amounts are employed in perfume compositions. 

It is used in accentuated flowery fragrances and in aroma compositions to achieve fruity effects. FCT 1982 (20) 829 [8016-84-0], [91770-75-1]. 

Worldwide production of tarragon oil only amounts to a few tons per year. It is used mainly in aroma compositions, smaller quantities are employed in perfumery. FCT 1974 (12) p.706 [8016-88-4], [90131-45-6]. 

The aroma of intact black currant fruit is mostly produced by anabolic pathways of the plant, and production of fruit volatiles occurs mainly during a short ripening period [112]. The aroma profile of black currant shares similarities with that of other berry fruits, although terpenes are more abundantly present in black currant [107]. Black currant is mainly used for the production of juice. Over 150 volatile compounds have been reported from either black currant berries and/or juice, of which the major groups are monoterpenes, sesquiterpenes, esters and alcohols [107]. Processing of berries to juice has been shown to lead to major changes in the aroma composition [113-118]. 

Aroma compounds of fresh banana from different countries (Martinique, Canary Islands, and Cote d Ivoire) were examined using the same extraction technique. As expected, differences in aroma composition were detected in the fruits of different origins. Isoamyl alcohol, isoamyl acetate, butyl acetate, and elemicine were detected by olfactometric analyses as characteristics of banana odour [7]. 

Most of the studies on Botrytis-specific aroma compounds have investigated the aroma composition of wines (Table 6.7). Only a few have focused on what occurs in the grape. On synthetic media, the main odorous compounds produced by B. cinerea are aromatic aldehydes (benzaldehyde, phenylacetaldehyde), and furfural (Kikuchi et al., 1983). Sarrazin et al. (2007a) confirmed the higher concentration of phenylacetaldehyde in noble-rotted grapes. 

Upon employing the more rigorous simultaneous distillation-extraction (SDE) technique (100°C pH 3.7) to isolate the quince fruit volatiles, the resulting aroma composition distinctly differed from that obtained by HVD/SE. After SDE the hydrocarbon 5, the bicyclic alcohol 6 and 3,4-didehydro-(B-ionol (7) were identified as... 

TALOU ET AL. Aroma Composition of Canned Black Truffles... 

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