Essential oils aroma

Bicchi C, Manzin V, D Amato A, Rubiolo P, Cyclodextrin derivatives in GC separation of enantiomers of essential oil, aroma and flavour compounds, Flavour... 

International Federation of Essential Oils Aroma Trades... 

Formulated flavours and fragrances are complex blends of aromatic materials such as essential oils, aroma chemicals and natural extracts. Depending on their intended usage and the type of flavour release envisioned by product design, they are available in concentrated form, diluted in solvents or bound to carriers. 

Bicchi, C. Manzin, V. D Amato, A. Rubiolo, P. (1995). Cyclodextrin derivatives in GC separation of enantiomers of essential oil, aroma and flavour compounds. Flavour and Fragrance Journal, Vol.lO, No. 3, (May/Jxme 1995), pp. 127-137, ISSN 1099-1026... 

Bicchi, C., A. D Amato, and P. Rubiolo, 1999. Cyclodextrin derivatives as chiral selectors for direct gas chromatographic separation of enantiomers in the essential oil, aroma and avour elds. 

Moss, M. and Oliver, L. 2012. Plasma 1,8-cineole correlates with cognitive performance following exposure to rosemary essential oil aroma. 2(3) 103-113. 

The star anise (I//icium verumHook E.) is from a smaH evergreen tree, native to southwest China. When ripe, the hard brown fmits of this tree open up into an eight-pointed star, hence the name. The flavor and aroma of this spice is similar to that of P. anisum, the essential oils are of similar composition. The uses are similar but more localized. 

A number of other valuable aroma chemicals can be isolated from essential oils, eg, eugenol from clove leaf oil, which can also, on treatment with strong caustic, be isomerked to isoeugenol, which on further chemical treatment can be converted to vanillin (qv). Sometimes the naturally occurring component does not requke prior isolation or concentration, as in the case of cinnamaldehyde in cassia oil which, on dkect treatment of the oil by a retro-aldol reaction, yields natural ben2aldehyde (qv). This product is purified by physical means. 

Sandalwood Oil, East Indian. The use of sandalwood oil for its perfumery value is ancient, probably extending back some 4000 years. Oil from the powdered wood and roots of the tree Santalum album L. is produced primarily in India, under government control. Good quaUty oil is a pale yellow to yellow viscous Hquid characterized by an extremely soft, sweet—woody, almost ariimal—balsarnic odor. The extreme tenacity of the aroma makes it an ideal blender—fixative for woody-Oriental—floral fragrance bases. It also finds extensive use for the codistillation of other essential oils, such as rose, especially in India. There the so-called attars are made with sandalwood oil distilled over the flowers or by distillation of these flowers into sandalwood oil. The principal constituents of sandalwood oil are shown in Table 11 (37) and Figure 2. 

R. A. Wilson and B. D. Mookherjee, "Characterization of Aroma Donating Components of Myrrh," paper presented at the IXth International Congree of Essential Oils, Mar. 13—17, 1983, Singapore. 

By the thirteenth century AD, essential oils were being produced along with medicinal and herbal preparations in pharmacies. Around this time improvements in distillation techniques were made, in particular the development of the alembic apparatus, which would eventually estabUsh the quaUty of such matenals. As a result, many of the essential oils in use today are denved from those produced in the sixteenth and seventeenth centunes in terms of odor character, even though production methods have continued to evolve. The current practice of aroma therapy is an indication of this common root of medicinal and fragrance chemistry. 

Another analysis handled effectively by use of gc/ir/ms is essential oil characterization which is of interest to the foods, flavors, and fragrances industries (see Oils essential). Even very minor components in these complex mixtures can affect taste and aroma. Figure 4 shows the TRC and TIC for Russian corriander oil which is used extensively in seasonings and perfumes (15). The ir and ms are serially configured. Spectra can be obtained from even the very minor gc peaks representing nanogram quantities in the it flow cell. 

Volatiles or Aroma. The essential oil, or aroma, of tea provides much of the pleasing flavor and scent of green and black tea beverages. Despite this, volatile components comprise only - 1% of the total mass of the tea leaves and tea infusions. Black tea aroma contains over 300 characterizing compounds, the most important of which are terpenes, terpene alcohols, lactones, ketones, esters, and spiro compounds (30). The mechanisms for the formation of these important tea compounds are not fully understood. The respective chemistries of the aroma constituents of tea have been reviewed... 

Cinnamaldehyde has been efficiently isolated in high purity by fractional distillation from cassia and cinnamon bark essential oils. This material has been utili2ed in several manufacturing protocols (39—41) for the preparation of natural ben2aldehyde through a retro-aldol process. Since the late 1970s the demand for natural flavors has increased dramatically. This demand has led to a corresponding requirement for a more extensive line of readily available natural aroma chemicals for flavor creation. 

Supercritical fluid extraction (SFE) has been extensively used for the extraction of volatile components such as essential oils, flavours and aromas from plant materials on an industrial as well as an analytical scale (61). The extract thus obtained is usually analysed by GC. Off-line SFE-GC is frequently employed, but on-line SEE-GC has also been used. The direct coupling of SEE with supercritical fluid chromatography (SEC) has also been successfully caried out. Coupling SEE with SEC provides several advantages for the separation and detection of organic substances low temperatures can be used for both SEE and SEC, so they are well suited for the analysis of natural materials that contain compounds which are temperature-sensitive, such as flavours and fragrances. 

Aldehydes occur naturally in essential oils and contribute to the flavors of fruits and the odors of plants. Benzaldehyde, C6H5CHO (8), contributes to the characteristic aroma of cherries and almonds. Cinnamaldehvde (9) is found in cinnamon, and vanilla extract contains vanillin (10), which is present in oil of vanilla. Ketones can also be fragrant. For example, carvone (Section 18.1) is the essential oil of spearmint. 

Moss MC, Cook J, Wesnes KA and Duckett P (2003). Aroma of rosemary and lavender essential oils differentially affect cognition and mood in healthy adults. International Journal of Neuroscience, 113, 1507-1530. 

The volatile oil containing the essential flavor/aroma of the named plant, herb, root, bark, flower, etc. The volatile oil is obtained by distillation or expression, e.g. expressed Orange oil. 

Within Severn Trent a modified version of this procedure is utilised for the analysis of malodorous emissions. The most significant difference in this approach compared to those already discussed is the use of high resolution gas chromatography in combination with olfactory detection. This method also combines physico-chemical and olfactometric or sensory techniques but in an alternative manner. Utilisation of gas chromatography combined with odour detection is not a new concept and has been employed fairly commonly for the analysis of food aromas, essential oils and other fragrances. The technique is equally applicable to environmental problems and is used frequently in this laboratory for the analysis of atmospheric emissions and taste and odours in water. Three important benefits accrue from this approach in the context of odour emission analysis. 

Lawrence BM, Essential oils as sources ofnatural aroma chemicals, Perfum. Flavor 17(5) 15-28, 1992. 

Bernreuther A, Schreier P, Multidimensional gas chromatography-mass spectrometry A powerful tool for the direct chiral evaluation of aroma compounds in plant tissues, II, Linalool in essential oils and fruits PhytochemAnall. G7— 7(), 1991. 

Flavors account for the largest share, approximately 40% of the market, followed by fragrances, 35% aroma chemicals, 13% and essential oils, respectively natural extracts (see text above), 12%. Aroma chemicals, that is, the fine chemicals used in the F F formulations, are produced both for captive use and for the merchant market (see Table 11.13). 

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