Floral

Flophemsyl reagents Floral bouquet Floral foam Floral fragrances Floral odor... 

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

Ornamentals are treated with GA for a variety of purposes including more profuse flowering, increasing flower number, and in some circumstances flower size. It is a common practice in the southeastern United States to gib camelHas prior to flowering, ie, a small amount of the potassium salt of GA at 100 ppm is dropped into the floral bud at a very early stage of development to produce large showy flowers. 

Of the 10 constituents which represent nearly half the oil of neroH, only linalool (10) can be said to contribute direcdy to the characteristic aroma of orange flower oil. In 1977, IFF chemists performed an in-depth analysis of this oil and identified three simple terpenic compounds, each present at less than 0.01%, a-terpenyl methyl ether [1457-68-0] (31), geranyl methyl ether [2565-82-4] (32), andhnalyl methyl ether [60763-44-2] (33) (11). The latter two compounds possess green floral-citms aromas and have been known to perfumery for some time a-terpenyl methyl ether (31) has been called the orange flower ether by IFF chemists owing to its characteristic odor. 

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. 

P-methjlcyclotridecanone [61415-11-0] strong floral musk with an animal character... 

Stra.ightFlora.lFa.mily. The straight floral family contains a large and popular group of flowery odors, most of them easily recognizable. 

Floral Bouquet Family. In the floral bouquet family, fantasy accords are blended into the floral. They all have distinct notes that distinguish one perfume from another. 

Aldehydic Floral Family. This is an important family of fragrances, the typical odor of which is the class odor of the aldehydes. The aldehydes are present in small quantities in nature and have an uimatural brilliance. Although they have sharp, slightly fmity odors alone, they blend beautifully and unexpectedly in florals. 

Orienta.lFa.mily. In these perfumes, a mossy, woody, and spicy accord combines with the sweetness of vanilla or balsam and is accented with animal notes such as amber, civet, and musk. The most important floral accords used are rose and jasmine. 

Woody Family. The perfumer has available many different woody fragrance matetials, both natural and synthetic. Naturals such as sandal, vetivert, cedar, and patchouh often form the bases of these fragrances. They combine iu harmony with sweet notes, florals, and animal accords. 

Citrus Family. This blend has always been popular and iu the 1980s experienced a revival iu which citms was blended with florals and sweet... 

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). 

Jasmine. Jasmine is one of the most precious florals used ia perfumery. The concrete of jasmine is produced by hydrocarbon extraction of flowers from Jasminum officinale (var. GrandijJorum). The concrete is then converted to absolute by alcohoHc extraction. It is produced ia many countries, the most important of which is India, followed by Egypt. Jasmine products are rather expensive and are produced ia relatively small amounts compared with other materials. However, jasmine is particularly important ia perfume creation for its great power and aesthetic quaUties. Eour of the principal odor contributors to jasmine are OT-jasmone [488-10-8] (14), methyl jasmonate [91905-974-] (15), benzyl acetate [140-11 ], and iudole [120-72-9] (16). 

Rose. Rose is one of the most important florals ia perfumery, the most valuable derivatives of which are produced from Rosa damascena, which is grown principally ia Bulgaria, but also ia Russia, Turkey, Syria, India, and Morocco. The concrete, absolute, and steam-distilled essential oil (rose otto) are particularly valuable perfume iagredients. Careful handling and processiag of freshly picked flowers are required to produce these materials of warm, deeply floral, and rich odor quaUty. They are complex mixtures of which citroneUol (9), geraniol (8), phenethyl alcohol [60-12-8] (21), and P-damascenone [23726-93 ] (22) (trace component) are important odor constituents. 

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