Ethyl linalool

Ethyl isobutyrate, azeotropic mixtures with butyl alcohols, 4 395t Ethyl lactate preparation, 10 489 Ethyl linalool, 24 503 Ethyl linoleate, cosmetically useful lipid, 7 833t... 

Linalool Ethyl linalool Rosewood T etrahydrolinalool Dimetol Linalyl acetate... 

Ethyllic acid. See Acetic acid Ethyl linalool. See Homolinalool Ethyllinalyl acetal. See Acetaldehyde ethyl linalyl acetal... 

Various analogues of linalool have been produced over the years, but the only successful one is ethyl linalool (134). This is produced by DSM simply by substituting 2-butanone for acetone in the first stage of their synthesis and other suppliers are also in production. 

Linalool can be converted to geranyl acetone (63) by the CarroU reaction (34). By transesterification with ethyl acetoacetate, the intermediate ester thermally rearranges with loss of carbon dioxide. Linalool can also be converted to geranyl acetone by reaction with methyl isopropenyl ether. The linalyl isopropenyl ether rearranges to give the geranyl acetone. 

In detergent perfumes, the stabiUty of vanillin is not always certain. It depends on the association made with other raw materials, eg, with patchouli, frankincense, cloves, most of the animal notes, and such chemicals as amyl saUcylate, methyl ionones, heflotropin, gamma undecalactone, linalool, methyl anthrarulate, benzyl acetate, phenyl ethyl alcohol, cedar wood derivatives, oak mosses, coumarin, benzoin. Pern balsam, and cistus derivatives. In some cases, these mixtures can cause discoloration effects. 

A number of useful reviews have appeared in the course of the last few years, and a number of chemicals, such as vitamin C, p-tetralone, hexafluoropropylene oxide, piperidine, glyoxalic acid, pinacol, p-hydroxypropiophenone, sebacic acid, p-anisaldehyde, maltol/ethyl maltol. Rose oxide, linalool, perfluorooctanoic acid, hydroquinone, etc., that are commercially made (or can be made) electrochemically have been catalogued. 

Industrial synthesis of nerolidol starts with linalool, which is converted into ger-anylacetone by using diketene, ethyl acetoacetate, or isopropenyl methyl ether, analogous to the synthesis of 6-methyl-5-hepten-2-one from 2-methyl-3-buten-2-ol. Addition of acetylene and partial hydrogenation of the resultant dehydroner-olidol produces a mixture of cis- and trans-nerolidol racemates. 

Approximately 75 volatile compounds have been identified in juices prepared from plums Prunus domestica) [35]. Lactones from Ce to C12 are the major class of compound in plums [78]. The distribution of plum lactones differs from that found in peaches in that the C12 y-lactones are found in higher concentrations than the corresponding Cio y-lactones and d-decalactone (Fig. 7.2) [78]. GC sniffing has uncovered benzaldehyde, linalool, ethyl nonanoate, methyl cin-namate, y-decalactone and d-decalactone as volatile compounds contributing to plum juice aroma (Table 7.2, Figs. 7.1, 7.2, 7.4, 7.5) [35]. 

Wild and cultivated blackberries have been used as food and medicine for hundreds of years [106]. Approximately 150 volatiles have been reported from blackberries [107]. The aroma profile is complex, as no single volatile is described as characteristic for blackberry [108, 109]. Several compounds have been suggested as prominent volatiles in blackberries using AEDA, e.g. ethyl hexanoate, ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, 2-heptanone, 2-undecanone, 2-heptanol, 2-methylbutanal, 3-methylbutanal, hexanal, ( )-2-hexenal, furaneol, thiophene, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 2-methylthiophene, methional, a-pinene, limonene, linalool, sabinene. 

Important aroma compounds of black currant berries have been identified mainly by GC-O techniques by Latrasse et al. [119], Mikkelsen and Poll [115] and Varming et al. [7] and those of black currant nectar and juice by Iversen et al. [113]. The most important volatile compounds for black currant berry and juice aroma include esters such as 2-methylbutyl acetate, methyl butanoate, ethyl butanoate and ethyl hexanoate with fruity and sweet notes, nonanal, /I-damascenone and several monoterpenes (a-pinene, 1,8-cineole, linalool, ter-pinen-4-ol and a-terpineol) as well as aliphatic ketones (e.g. l-octen-3-one) and sulfur compounds such as 4-methoxy-2-methyl-butanethiol (Table 7.3, Figs. 7.3, 7.4, 7.6). 4-Methoxy-2-methylbutanethiol has a characteristic catty note and is very important to blackcurrant flavour [119]. 

Blueberry consists of cultivated highbush blueberries Vaccinium corymbo-sum) and wild lowbush blueberries Vaccinium august ifolium). The aroma of cultivated and wild blueberries is dominated by long-chain alcohols, esters and terpenoids. Forney [43] reported that y-butyrolactone, a-terpineol, 6-ethyl 2,6-decadiene-4,5-diol, linalool, benzaldehyde and 2-ethyl-2-hexenal contribute to the aroma of fresh, whole highbush blueberries using GC-O analysis. In... 

Fifty-one volatile components from intact Hawaiian papayas in different ripeness stages were recovered by trapping with Tenax [18]. As expected, the greatest number of components were found in the fully ripe fruits. Linalool, followed by linalool oxide A, linalool oxide B, and ethyl acetate were the major components in the fully ripe fruits. Several compounds were also present in the four ripeness stages linalool and all aldehydes can be mentioned. 

More recently, several aroma compounds were isolated from cupuacu pulp by vacuum distillation, solid-phase extraction, and simultaneous steam distil-lation-extarction and were analysed by GC, GC-MS, and GG-O [8]. The olfaction of the extracts obtained by solid-phase extraction indicated linalool, a-ter-pineol, 2-phenylethanol, myrcene, and limonene as contributors of the pleasant floral flavour. In this study, the esters ethyl 2-methylbutanoate, ethyl hexanoate, and butyl butanoate were involved in the typical fruity characteristics. 

In another investigation, the volatile compounds were isolated [19] using a Porapack Q trap by vacuum for 2 h and were then eluted with hexane. The esters were the chemical class of compounds that predominated in the samples among 21 volatile compounds detected. Ethyl butanoate, ethyl 2-methylbutano-ate, 1-butanol, ethyl hexanoate, 3-hydroxy-2-butanone, ethyl octanoate, acetic acid, linalool, palmitic acid, and oleic acid were identified in cupuacu pulp by solid-phase extracton [15]. 

Flowery Anisyl alcohol Benzyl acetate, phenylaceiate Cinnamic acid Cinnamyl acetate Citronellyl formate Crcsyl acetate Decanal Dimethyl benzyl carbinol Dimethyl benzyl carbinyl acetate Ethyl anthranilate Geranyl acetate Hydroxycitronellal dimethyl acetate Linalool Linalyl acetate Methyl benzoate Pcnethyl acetate 2-Phcnylpropionaldehyde 3-Phenylpropionaldehvde. 

Ethyl alcohol Hexenal msrns-Linalool p-Cymene... 

Acetaldehyde, d-limonene, octanal Citral, d-limonene, nonanal Ethyl butyrate, citronellal, d-limonene d-Limonene, linalool, a-pinene d-Limonene, nonanal, a-pinene Citral, d-limonene, octanal Citral, decanal, linalool Acetaldehyde, d-limonene, a-pinene Citral, citronellal, ethyl butyrate Citral, ethyl butyrate, a-pinene Ethyl butyrate, d-limonene, octanal Acetaldehyde, citral, ethyl butyrate Citral, d-limonene, linalool Citral, ethyl butyrate, linalool Ethyl butyrate, d-limonene, linalool Citral, ethyl butyrate, d-limonene Ethyl butyrate, d-limonene, nonanal... 

Citral, ethyl butyrate, d-limonene, octanal, a-pinene Acetaldehyde, citronellal, d-limonene, linalool, a-pinene... 

Figure 34 shows the results for alcohol (methanol, ethanol, 1-propanol and 1-butanol), ketone (acetone and diacetyl), terpene (pinene and linalool), aldehyde (n-nonyl aldehyde) and ester (acetic acid n-amyl ester and n-butyric acid ethyl ester) of various concentrations. Because of the linear characteristics of the CTL-based sensor, the plots are located in a similar region for a certain type of gas of various concentrations where the Henry-type adsorption isotherm holds. Thus, we can identify these gases with various concentrations by simple data-processing. 

Some of the chemistry developed by the industry more recently, to produce new monohydric alcohols, is just as interesting as the linalool chemistry. Sandalore, a recent new Givaudan chemical with a persistent, sandalwood odor is made according to the scheme in Figure 15 (9). Alpha-pinene, the starting material, is converted to the epoxide which is catalytically rearranged to campholen-ic aldehyde. Aldol condensation with methyl ethyl ketone followed by hydrogenation yields Sandalore . 

Ethyl acetate, which is a comparatively small molecule, has the typical fruity character associated with all the lower esters, and a more or less equal balance between the influence of the two structural units, derived from ethyl alcohol and acetic acid. Linalyl acetate and geranyl acetate, however, although retaining the typical character of an acetate have much less of the ester fruitiness and are more closely related to the corresponding alcohols, linalool, and geraniol. The dominance of the alcohol appears to be even greater in phenylethyl acetate and paracresyl acetate (a phenolic ester). 

Dimethoxy Phenol 3,4-Dimethyl 1,2-Cyclopen tandione 5-Ethyl 3-Hydroxy 4-Methyl 2(5H)-Furanone 3-Ethyl Pyridine Furfuryl Mercaptan Geranyl Isovalerate 2,3 -Heptandione (Z)-3-Hexenyl Butyrate (Z)-3-Hexenyl Formate Hexyl Butyrate Hexyl Hexanoate Isoamyl Isobutyrate Isobutyl Formate Isobutyl Hexanoate Linalool Oxide... 

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