Floral aroma

In this example, we examine differences in the floral aroma chemistry of three species of Cypripedium as determined by Bergstrom et al. (1992). Before the recognition of the North American species (C. parviflorum with two or three varieties), C. calceolus L. was thought to consist of three entities, whether varieties or subspecies is not relevant, the European calceolus, and two North American entities, parviflorum and pubescens. ... 

Elderberry (Sambucus nigra) is cultivated on small scale in Europe. The fruits have a high concentration of red and purple anthocyanins and a relatively low concentration of sugars, organic acids and aroma compounds, which make this juice attractive as a natural colour ingredient in other red fruit products [126-129]. The fresh green odour of elderberry juice is associated with volatile compounds with typical green notes such as 1-hexanol, 1-octanol, (Z)-3-hexen-l-ol, ( )-2-hexen-l-ol, hexanal and ( )-2-hexenal, whereas the floral aroma is mainly due to the presence of hotrienol and nonanal [127-130]. 

The results of this survey of the aromas produced over time by heating glucose—amino acid mixtures at a series of temperatures in the range 100-220° proved of great interest. Many mixtures were heated in the "dry" statB for the first time. Some produced the expected result, for example, methionine and phenylalanine led to potato and to floral aromas, respectively. Others were unexpected, for example, the large number of amino acids that was capable of producing chocolate aroma under one or other set of conditions. 

Raguso R. and Pichersky E. (1995). Floral volatiles of Clarkia breweri and C. concinna (Onagraceae) recent evolution of floral aroma and moth pollination. Plant Systematics and Evolution 194, 55-67. 

Ketones were found to be the major volatile components in boiled crayfish tail meats. A total of seven saturated ketones (C6 - Cll), one unsaturated ketone, one cyclic ketone, one aromatic ketone and two alkanediones were identified in the boiled crayfish tail meat. The two alkanediones, 2,3-butanedione and 2,3-pentanedione, gave an intense buttery and desirable aroma. Acetophenone imparted sweet rose floral odor. Four methyl ketones (C7 - Cll) and 2,3-pentanedione were identified in boiled crayfish hepatopancreas. Pour methyl ketones (C5 - C8) were identified in pasteurized crahmeat. These methyl ketones were usually associated with green, fruity aromas and gave more floral aromas as chain length increased. Several ketones (C4 - C8) also have been reported as volatile flavors of shrimp (13). The diketones might be important aroma components for crayfish tail meat and hepatopancreas products in providing desirable balance of the meaty and buttery notes. 

In contrast, odour intensity of other components related to off flavours ( herbal , sawdust , greasy , and cucumber ) can be seen to decrease with toasting. The same happened with the intensity of fruity and floral aromas of linalool oxide, p-damascenone, or 2-phenylethanol, and the oak lactones odour descriptors. 

It is interesting to note that 5-butyloxazole has a very distinct bacon-fatty aroma and could be an important flavor constituent of fried bacon. 5-Pentyloxazole also possesses a similar aroma characteristic. Both 5-butyloxazole and 5-pentyloxazole have no alkyl group on carbon 2 or A of the oxazole ring. When a methyl group is substituted on carbon-2 (e.g., 2-methyl-5-pentyloxazole), the fatty aroma decreases and a sweet-floral aroma becomes more characteristic. The sweet-floral character is further enhanced by additional methyl substitution on carbon-A (38). 

Monoterpenes1, mostly present as alcohols, ethers and hydrocarbons, represent the most important category associated with basic floral aroma, beginning from linalool recognized in Muscat grapes about 50 years ago (Cordonnier, 1956). Free and bound monoterpenes are... 

Tomatoes are eaten raw, cooked and mainly in the form of canned puree and ketchup. The taste of ripe, flavourful tomatoes (there exist many cultivars without the typical taste and flavour) is well balanced between sweet, sour and salty with an acid green, vegetable like, slight floral aroma. 

Monoterpenes in wines (principal structures are reported in Fig. 4.1) are mostly mono- and dihydroxylated alcohols and ethers (Strauss et al., 1986 Rapp et al., 1986 Versini et al., 1991 Winterhalter et al., 1998 Bitteur et al., 1990 Guth, 1995 Farina et al., 2005). These compounds, associated with the floral aroma of aromatic grapes, such as Muscat and Malvasie, Gewiirztraminer, and Riesling, are important variety markers (Rapp et al., 1978). 

About forty terpene compounds have been identified in grapes. Some of the monoterpene alcohols are among the most odoriferous, especially linalol, a-terpineol nerol, geraniol, citronellol and ho-trienol, which has a floral aroma reminiscent of rose essence (Figure 7.1). The olfactory perception thresholds of these compounds are rather low, as little as a few hundred micrograms per liter (Table 7.1). The most odoriferous are citronellol and linalol. Furthermore, the olfactory impact of terpene compounds is synergistic. They play a... 

In view of their high perception thresholds (1-5 mg/1), linalol and nerol oxides have very little olfactory impact on wines. Rose oxide is a more odoriferous compound. According to Guth (1997), it is partly responsible for the floral aroma of Gewiirztraminer wines. 

Tetrahydrofurans (119) and (120) have been used as additives in perfumes to create a citrus-like floral aroma <87JAP(K)62270573, 89JAP(K)01261384>. Similarly, tetrahydrofuran (121) has been added to perfumes in Russia. Unfortunately, no data regarding the aroma of compound (121) was provided <85URP116997I>. 

Table II, Beer Floral Aroma/Taste Components in Hops ...

The fresh Jalapeno pepper volatiles concentrate has a pleasant floral aroma, along with an appreciable bell pepper character. The concentrate was not examined in detail, but gc-ms data indicates the presence of numerous higher aliphatic esters, including the two which were synthesized and identified - the 4-methylpentyl esters of 2-methylbutyrlc (5.1%) and 3-methylbutyrlc (2.2%) acid. Attempts to identify 2-methoxy-3-lsobutylpyrazlne were frustrated by considerable component overlap in the gc-ms run. 

Products and Uses A colorless liquid with a floral aroma used in artificial jasmine, perfumes, soap perfume, lacquers, polishes, inks, and varnish remover. 

Wines produced from other minority Vitis vinifera red cultivars Castanal and Serradelo from Galicia (NW Spain) also were studied (Vilanova Martinez 2007 Vilanova et al., 2009). From the 36 compounds identified in Castanal wine, 10 were determined as the most powerful odorants P-ionone, 3-methyl-l-butanol, benzyl alcohol, 2-phenylethanol, ethyl acetate, isoamyl acetate, ethyl lactate, ethyl butyrate, ethyl hexanoate and ethyl octanoate. These data suggested Castanal wines as a fruity (blackberry) and floral (rose) product (Vilanova Martinez, 2007). In another hand, ethyl octanoate and (i-damascenone (fruity and floral aroma, respectively) were the most odorant for the red wine Serradelo form Betanzos (Vilanova et al., 2009). Ethyl octanoate and (l-damascenone were the most odorant for the Serradelo red wine. 

The study of correlation between volatile compounds by instrumental analysis and sensory properties of Albarino wine from NW Spain was performed by Vilanova et al. (2010). The results of the investigation showed the compounds that most contributed to the flavour of Albarino wines in instrumental analysis were those related to fruity (ethyl esters and acetates) and floral aromas (monoterp>enes). Similar results were found in sensory analysis where the descriptors with the highest Geometric Mean were fruity and floral aromas too (citric, flowers, fruit, ripe fruit, ap>ple and tropical). Therefore, this work demonstrates that some relationship between sensory data and volatile compoimds exist to asses sensory properties in Albarino wines. 

Jasmine Rice that possess a characteristic floral aroma and flavor once cooked. It contains low... 

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