DE ROSE

Boiler yater treatment Boiling point elevation Bois de Rose oil Bois de rose oil Boll weevil Bollworm Bologna Bolometer Bolometers... 

Materials for flavoring may be divided into several groups. The most common groupings are either natural or artificial flavorings. Natural materials include spices and herbs essential oils and thek extracts, concentrates, and isolates fmit, fmit juices, and fmit essence animal and vegetable materials and thek extracts and aromatic chemicals isolated by physical means from natural products, eg, citral from lemongrass and linalool from hois de rose. 

Aroma chemicals are isolates, or chemically treated oils or components of oils. Some components are removed physically, others chemically. In most cases, they are further purified by distillation. For example, Bois de Rose (rosewood) oil may be distilled to isolate linalool, which may be then further treated chemically to yield derivatives such as linalyl acetate, an important fragrance ingredient and a primary component in its own right of lavender and lavandin oils. Vetiver oil Haiti, although containing only 70% alcohols, is treated with acetic anhydride, then carefully distilled to include valuable odor components in the distillate, even though they may not be esters. 

Bois de Rose. Bois de rose oil is obtained by steam distillation of wood chips from South American rosewood trees, Aniba rosaeodora. The tree, a wild evergreen, grows mainly in the Amazon basin. The oil is used as obtained in perfumery for its sweet, woody-floral odor and as a source of linalool [78-70-6] (3), which it contains to the extent of 70%. Linalool distilled from bois de rose oil is also used directly in perfumery and for conversion to esters, eg, the acetate (1). 

Linalool Manufacture. The most important natural source of linalool is bois de rose oU from which it is separated by distiUation. By far, more linalool (3) is produced synthetically than is obtained from the natural sources (126). 

Linalool has been used to prepare a mixture of terpenes useful for enhancing the aroma or taste of foodstuffs, chewing gums, and perfume compositions. Aqueous citric acid reaction at 100°C converts the linalool (3) to a complex mixture. A few of the components include a-terpineol (34%) (9), Bois de Rose oxide (5.1%) (64), ocimene quintoxide (0.5%) (65), linalool oxide (0.3%) (66), tij -ocimenol (3.28%) (67), and many other alcohols and hydrocarbons (131). 

Gaz presentant un point de rosee inferieur a 0 °C la pression du gazoduc (variable en fonction du contrat de vente). II contient moins de 1 % en volume de U S. 

Bois de rose, in perfumes, 1<5 366 Boliden s Kaldo lead smelting process,... 

The result is a parsimonious framework with intuitive appeal that supports investments in customer satisfaction programs and customer loyalty programs. To counter-balance the linkages discussed above, the cost impact of the vendor s customer management effort can be implicitly (e.g. Heskett, et al., 1994) or explicitly (e.g. Bowman Narayandas, 2004 Kamakura, Mittal, de Rose, Mazzon, 2002) accounted for. 

Virtually all published chain-link or cascading models linking vendor resource inputs with customer-level profits share roots in Heskett, et al. s (1994) Service-Profit Chain (SPC). Examples include its derivatives (e.g. Kamakura, Mittal, de Rose, Mazzon, 2002 Love-man, 1998 Soteriou Zenios, 1999), the return-on-quality (ROQ) framework (Rust, Zahorik, Keiningham, 1995), and the general satisfaction-profit chain (Anderson Mittal, 2000). Further, with one exception (Bowman Narayandas, 2004), all are developed in a consumer setting. 

Rosewood oil, Brazilian (Bois de rose oil) is obtained by steam distillation of wood from Aniba rosaeodora A. Ducke var. amazonica A. Ducke and/or A. parvifora... 

India. Little is known of it, and Prussia gives tlm following recipe for tbe composition sold under he name of essence ofvolkamria —Esprit de violette, and esprit de tubereuse—each one part esprit de jasmine, four fluid ounces esprit de rose, eight fluid, and essence of musk, two fluid ounces. 

Bouquet [Pg.674]

Jocteey-club Bouquet.—Extraits de rose et tubdreuse, each one pint extrait de caesie, half a pint extrait de jasmin, four ounces tiocture of civet, three ounces. Mix and filter. 

Bouquet dee MillejkurS.—Extrait de rose, one pint ex traits des tubdreuse, jasmin, fleur d orangcr, cassie, et violette, each half a pint essence of cedar, four ounces tincture of vanilla, ambergris, and musk, each two ounces essence of rose, half a pint attar of bergamot, ono ounce attars of almonds, neroli, and cloves, each ten drops. Mix, leave to rcpoBe for week, and filter. 

Bouquet Royal.—Extrait de rose, one pint extraits des jasmin et violette, each eight ounces extraits d acaeia et verveine, each two and a half ounces essence of rose, half a. pint attars of lemons and bergamot, each two drachms tinctures of musk and ambergris, each otic ounce. Mix, and after eight or. ten days repose, filter. 

Bouquet of Spring Flowers.—Extraits de rose et violette, each one pint extrait d acacia and essence of rose, each two and a half ounces attar of bergamot, two drachms tincture of ambergris, one ounce. Mix, and after tan days, filter. 

Cooper, C. J. and de Rose, A. J. Pergamon Series in Analytical Chemistry, 7. The analysis of gases by chromatography (Pergamon, Oxford, 1983). 

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