Buchu leaf oil

T. Kopke, A. Dietrich and A. Mosandl, Chfral compounds of essential oils. XIV simultaneous stereoanalysis of buchu leaf oil compounds , Phytochem. Anal. 5 61-67 (1994). 

KopkeX, Dietrich A, Mosandl A, Ghiral compounds in essential oils XIV Simultaneous stereoanalysis of buchu leaf oil, Phytochem Anal 5(19) 6l—67, 1994. 

Buchu leaf oils are obtained by steam distillation of Barosma betulina (Bergius) Bartl. and Wendl. and B. crenulata (L.) Hook. (Rutaceae) leaves. The oils are dark yellow to brown liquids with a characteristic minty-fruity odor, reminiscent of blackcurrant. 

Mercapto-p-menthan-3-one has been identified as a constituent of Buchu leaf oil [6] and is a very useful substance in black currant and tropical flavours. The reaction of pulegone with hydrogen sulfide in an alkaline medium results in 8-mercapto-p-menthan-3-one formation (Scheme 13.6). 

Determination of the enantiomeric distribution of the chiral major compounds of buchu leaf oil Duranglas glass capillary column, (44 m X 0.23 mm i.d.) coated with a 0.5 m film of OV-215 vinyl... 

The reaction of pulegone or isopulegone with hydrogen sulphide in triethyl-amine leads to the interesting p-menthane-8-thiol-3-one (163), a constituent of Buchu leaf oil Barosina betulina Bartl., Rutaceae), which has a black-currant flavour. Reductive dimerization of pulegone affords the alcohol (164), which... 

Bohlmann has isolated another naturally occurring thymol epoxy-ester (c/. Vol. 1, p. 34 Vol. 3, p. 46), this time from Wedelia forsteriana Compound (137)has been isolated from Pluchea odorata. Pseudomonas fluorescens converts (-)-menthone into cis- and trans-(138). In addition to known (Vol. 2, p. 31) p-menthane-8-thiol-3-ones in Buchu leaf oil, 5-methyl dnd S-acetyl derivatives have been isolated... 

Buchu Leaf Oils, Buccoblatterble, Huile Essentielle de Feuilles de Bucco... 

Owing to their characteristic minty-fruity notes, reminiscent of blackcurrants, buchu leaf oils are well appreciated in the composition of flavourings and fragrances. 8-Mercapto-p-menthan-3-one and its thiolacetate have been described by Sundt et al. [98] and simultaneously by Lamparsky et al. ]99]as impact flavouring compounds of the flavour of cassis. They have so far not been identified in blackcurrant. All four stereoisomers of 8-mercapto-p-menthan-3-one exhibit distinct and characteristic sensory impressions ]100]. 

The (IR)-diastereomers emit a more intensive odour than the (IS)-configured compounds, but only the later diastereomers have been recognized to be peculiar to buchu leaf oil and reminiscent of blackcurrant. An enantio-MDGC method was developed. 

D. Lamparsky and P. Schudel. p-Menthane-8-thiol-3-one, a new component of Buchu leaf oil. Tetrahedron Lett. 36, 3323-3326 (1971). 

Ci0H18OS, Mr 186.32, bPl Pa 57 °C, dfg 1.002-1.007, n 1.493-1.497, is an essential odoriferous constituent of buchu leaf oil. The commercial product is synthesized from pulegone and is a liquid mixture of cis-trans isomers with a typical blackcur-... 

C10H17NO, Mr 167.25, is a white powder with a fresh, fruity herbal odor reminiscent of buchu leaf oil. It is mainly used to boost the fruity notes of fragrance compositions. 

Kaiser, R., D. Lamparsky, and P. Schudel. 1975. Analysis of buchu leaf oil. /. Agric. Food Chem. 23 943-950. 

Red currant flavor The flavor of red currants is principally due to ( )-2- hexenal, ( )-2- hexen-l-ol, and hexanal (see alkanals). In black currants the im-pact compound 4-methoxy-2-methyl-2-butanethiol (C6H14OS, Mr 134.24, CAS [94087-83-9]) is responsible for the typical feline note. Terpene compounds such as 1,8- cineole, linalool, a-terpineol (see p-menthenols), citronellol and /S- damascenone, fruit esters (e.g., ethyl butanoate), the butter note of 2,3-butanedione, 4-methoxyacetophenone (CgHmOj, Mr 150.18, CAS [100-06-1]) and 2-isopropyl-3-methoxy-pyrazine (see pyrazines) complete the aroma. In the aroma industry buchu leaf oil is used to generate the black currant note. 

Bubulum. See Neatsfoot oil Buca . See Aluminum silicate Buccoxime 3/017810. See 1,5-Dimethylbicyclo [3.2.1] octan-8-one oxime Buchu leaf oil. See Buchu leaves oil Buchu leaves oil... 

Mercaptoketones (83) and (84) can be prepared in a simple manner by adding H2S to pulegone [carbonyl derivative of (49)] which was also found to be a component of Buchu leaf oil (311). Hydroxyketones (91) and (93), which belong to different steric series, are both formed by photooxygenation of the corresponding pulegones (552). Furthermore, 3-hydroxy-6-menthen-2-one (94) in the form of its angelate was initially detected in the root oil of a Pluchea species (48). 

One of the most important discoveries recently made in the field of carotenoid aroma compounds relates to the class of damascones. Seven naturally occurring members (266) to (272) of this class are known today. The discovery of these new compounds started with the isolation of damascenone (268) from Bulgarian rose oil in 1970 120). Later, the same compound was detected in various tobacco brands 5, 110, 306), tea 491), raspberry oil 708), cooked apples 442), various grape and wine varieties 546, 549), beer 598), coffee oil 179), buchu leaf oil 283) and Roman camomile 638). 3-Hydroxy-(3-damascone (269) was shown to be an important aroma component of tobacco 108, 169, 285) in which it develops a green, rose-floral and sweet Burley-like note (556). (3-Damascone (267) was found in Burley tobacco 110) and rose oil 108), whereas a-damascone (266), accompanied by (3-compound (267) and damascenone (268), was exclusively observed in tea oil 491). Among the known cyclization products (270) to (272), the last two compounds were found in tobacco (779), while ketone (270) was detected in tea 491). 

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