Buchu, oil

Buchu oil is used as a flavor ingredient (e.g., in fruit aromas) and in perfumery in chypre bases and in certain types of eau de cologne only very small amounts are employed because of its intensity [68650-46-4], [84649-93-4],... 

CIC Ethyl butyrate contribute to the fruity, estery note linalool, alpha-terpineol, citronellol and damascenone support the floral, fruity ripe character and 1,8-cineol imparts the freshness. 4-methoxy-2-methyl-2-mercapto butane is responsible for typical catty sulphurous black currant note. Extracts of the black currant buds are more green, herbaceous but they also contain the sulphurous CIC. A similar note, 8-mercapto-p-menthan-3-one has been identified in buchu oil and is often used to imitate the catty black currant aspect. 

The ketone C JiuH, Jd is a slightly laevo-rotary liquid boiling at 206 to 209". of specific gravity 902, of agreeable peppermint like odour, and is probably identical with menthone. Pure diosphenol can be obtained from the oil by extraction with soda. solution and decomposition of the alkaline liquid with an acid, and recrystaUising the crude diosphenol from a mixture of alcohol and ether. Buchu oil is often adulterate with tui pen-tine and possibly other oils. It is used to a small extent in medicine. 

Buchu oil Barosma betulina Leaf SD (+)-fimonene, irawf-8-mercapto-p-menthane-3-one and its S-acetate derivative... 

The irradiation of a-iodoketones (1, 4, 5, 6) in a solvent at room temperature under an atmosphere of air with a 400-W mercury lamp for 2 to 20 hr gave the corresponding a-hydroxy ketones (la, 4a to 6a) in good yields. These results are summarized in Table 56.6, which shows that the a-hydroxy ketones are formed preferentiaUy when triethylamine is added. Moreover, this reaction affords hydroxydiosphenol present in buchu oil obtained from the leaves of Barosma betulina BartL (mountain buchu) (Table 56.7). 

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). 

Lis-BALCHIN M, HART s, SIMPSON E (2001) Buchu (Aguthosmu betuUna and. crenulata, Rutaceae) essential oils their pharmacological action on guinea-pig ileum and antimicrobial activity on microorganisms. J Pharm Pharmacol. S3 579-82. 

The (15)( —)- enantiomer is a major constituent of the oil oiAgastache formosana and has been reported in the oils of Buchu leaf Agathosma... 

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... 

Hospitals, such as the one at Fort Sumner, Maryland, utilized a wider array of substances, but familiar items appear with predictable regularity. Mercurials, opium, ipecac, quinine sulfate, morphine, and Dover s powder predominate. Less frequent, but by no means rare, were syrup of squills, zingiber (ginger), buchu, iron, Seidlitz powder, cinchona, castor oil, and copaiba. 

Essential oil analyses of note this year are of Buchu leaf (some p-menthane sulphur derivatives), Hyssopus officinalis (methyl myrtenate, 2-hydroxyisopinocamphone, pinic acid, and pinonic acid), Laggera aurita (m-menth-6-en-8-ol), some Cymbopogon species (up to 89% of unusual p-menthadienols), and Trichostema lanceolatum (55% p-menthen-4-ol). There... 

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. 

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