Floral concentrations

Pale amber liquid with a slight phenolic, floral, or musty-type odor. At 40 °C, the average and lowest odor concentrations detected were 0.36 and 0.088 pg/L, respectively. At 25 °C, the average taste threshold concentration and the lowest concentration at which a taste was detected were 0.97 and 0.94 pg/L, respectively (Young et al., 1996). 

As far as biodiversity of domestic floral species is concerned, research results concentrate on measuring the parameters crop rotation diversity, number of cultivated crops and grassland composition. Hausheer et al. (1998), evaluated crop rotations on 110 organic, integrated and conventional farms in a Swiss pilot farm project and determined the following situations on organic farms. 

In an initial survey at the University of Auckland in 2004 on Cabernet Sauvignon, Merlot and Malbec wines, subject to MOX in 2000-L tanks at 4-8 mg/L/month for 12 weeks post-MLF, no changes were seen in the aroma profiles of the wines (vs. controls) for a wide range of aroma compounds, including herbaceous methoxypyrazines and C6 alcohols, floral terpenes and (3-ionone, or for fruity esters and higher alcohols (Rowdon, 2005). Likewise, the concentrations of the varietal thiol 3MH,... 

For most specific anosmias the individual differences represent a concentration effect that is anosmic individuals will recognize the odor at some higher level of exposure. However, in the case of an stenone, individuals d it either unpleasant (urinous, sweaty), pleasant (floral, musky) or odorless, independent of the concentration. Surprisingly, the anosmia can be reversed in some individuals through constant exposure (57). Anosmic subjects exposed to androstenone three times per day (3 minutes) over a 6 week period became osmic to it A substantial decrease in threshold (i.e. increased sensitivity) was found for 10 of 20 subjects. 

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]. 

Essences of pink and white fresh guava obtained by direct extraction of flesh juices with dichloromethane revealed that the total amount of Cs aldehydes, alcohols, and acids comprised 20 and 44% of the essence of fresh white and pink guavas, respectively [49]. The flavour of the Costa Rican guava has been described as sweet with strong fruity, woody-spicy, and floral notes [53]. One hundred and seventy-three volatile compounds were isolated by simultaneous steam distillation-solvent extraction. The terpenes and terpenic derivatives were found in this fruit in major concentrations and were strong contributors to tropical fruit notes (Fig. 8.1). The aliphatic esters contributed much to its typical flavour. 

White phosphorus exposure to plants results in a variety of deleterious effects which are based upon the species of plant, the smoke concentration, the duration of exposure, the relative humidity, and the wind speed. These effects can include leaf tip bum, leaf curl, leaf abscission and drop, floral abortion, chlorosis, neucrotic spotting, wilting, dessication, and dieback. Other factors influencing the effects of white phosphorus upon plants are whether or not there is a post-exposure rainfall and whether the exposure is a large acute dose or several lower chronic doses (Van Voris et al. 1987). 

Cutler and his group (247) have also isolated cytochalasin H (or paspalin PI) from a parasite fungus, (Phomopsis sp. (Diaporthe is the perfect state of the fungus) which is often associated with leaf spot and diebark conditions of certain plants. This compound showed marked inhibition of growth and floral development of tobacco plants at concentrations of 10 and 10 M. 

Electrical conductivity is directly related to the concentration of mineral salts, organic acids, and proteins and may be useful in identifying floral origin (Acquarone et al., 2007). Honeydew honeys should register... 

The wines produced from Touriga Franca are characterized by an intense color (ruby tending to violaceous), associated with a complex, fine, and fruity aromas. Red fruits (such as raspberry and cherry), berries (blackberry), and floral notes are dominant attributes of its aroma. Previous work has shown that wines from Touriga Franca possess a high concentration of free terpenols, but lower than those that characterize Touriga Nacional wine (Oliveira et al., 2006). The wines also possess a light herbaceous taste combined with a full-bodied structure. These wines have fine sensory qualities (Bohm, 2007). 

In another study, 13-carotene was heated in aqueous medium at 90°C, 120°C and 150°C. More than 40 different compounds were found in the ether extracts by GC-MS as shown in Figure 3. Dihydroactinidiolide (sweet peachy aroma) was found in highest concentration at all temperatures studied. At 90°C, 5-6-epoxy-6-ionone (sweet, violet-like) was found in second highest quantity, while at 150°C, 2,6,6-trimethyl-2-hydroxy-cyclohexanone (green, citrusy) and 2,6,6-trimethyl-2-hydroxy-cyclohexan-1-aldehyde (floral, geraniol-like) were found in large quantity. At 120°C, these compounds were more evenly balanced than at 90°C or 150°C. A balance of ionone related compounds seem to contribute to an attractive green tea flavor. 

Now compare the samples again, concentrating this time on other aspects of the fragrance such as the nature of the floral accord, the aldehydes, or the animal notes. To take a complete inventory of a complex perfume and its match may take considerable time and effort. It involves comparing the samples over and over again, at all stages of evaporation, from the first top note to the dry-out. 

The uses of vanillin in international perfumery are many. In aldehydic perfumes, vanillin provides the powdery impression given by the background smell, usually up to 2% in the perfume concentrate. In fruity notes, vanillin enhances the various fruity constituents (0.1—0.5% in pears up to 2% in peaches) for instance, a peach note is not fully peach without vanillin. When vanillin is combined with some floral notes, such as heliotrope and orchid, which actually contain strong vanilla impressions, amounts of 2—5% are possible. However, with notes such as rose, orange flower, and jonquil, the addition of 0.1—2% vanillin can bring warmth and elegance. In woody families such as fougiire and chypre, and also in spicy perfumes, the harsh impression also needs the fine, smooth aroma provided by vanillin traces. 

The quality of vanilla extract is defined by Winton s analytical values (Merory, 1960) (Table 15.7). The concentration of vanillin is a major criterion, although organoleptic quality does not depend on it entirely. The various characteristic flavour notes that define vanilla are woody, pruney, resinous, leathery, floral and fruity aromatics (Gillette and Hoffman, 1992). Bourbon vanilla serves as the standard by which the chemical and sensory qualities... 

Androstan-3a-ol (strong), cyclohexadecanone, ethylene cebacate, 17-methylandrostan-3a-ol, pentadecanolactone Amylmercaptan, cadaverine, hydrogen sulfide, indole (when concentrated, floral when dilute), skatole... 

The Fischer indole synthesis is a versatile method for preparing 2,3-substituted indoles. Indoles itself, in small concentrations, has a floral odour while many of 2,3-substituted indoles are biologically active and also find applications as pharmaceuticals and plant growth regulators. 

---