Floral odor

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

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). 

Gitronellol Manufacture. CitroneUol is found widely in nature and in both optically isomeric forms. Prior to the development of synthetic citroneUol, this alcohol was obtained from certain oils of the Kosaceae family or by hydrogenation of citroneUal isolated from citroneUa oil. CitroneUol has a floral odor resembling that of roses. 

Floor tiles, asbestos applications, 3 315 Floral bouquet perfumes, 18 357 Floral fragrances, 18 357 Floral odor, 3 228t Florfenicol... 

C11H12O3, Mr 192.22, is not found in nature. It is a colorless to slightly yellow liquid, 4° 1.159-1.167, 1.531-1.536, with green, floral odor with top notes of... 

In sum, both rigorous analyses of floral odors and olfactory/behavioral assays will be required to tease apart the critical factors that underlie pollinator-flower interactions. Recent work from independent sources indicates progress in this area. For example, studies using GC-EAD and conditioned proboscis extension (Wadhams et al., 1994 Blight et al., 1997 Pham-Delegue et al., 1997) have... 

Chapters in this volume consider how plants use chemicals to defend themselves from insect herbivores the complexity of floral odors that mediate insect pollination tritrophic interactions of plants, herbivores, and parasitoids, and the chemical cues that parasitoids use to find their herbivore hosts the semiochemically mediated behaviors of mites pheromone communication in spiders and cockroaches the ecological dependence of tiger moths on the chemistry of their host plants and the selective forces that shape the pheromone communication channel of moths. 

Schiestl F. P. and Ayasse M. (2002) Do changes in floral odor cause speciation in sexually deceptive orchids Plant System, and Evol. (in press). 

Thien L. B., Heimermann W. H. and Holman R. T. (1975) Floral odors and quantitative taxonomy of Magnolia and Liriodendron. Taxon 24, 557-568. 

Benzyl acetate (C6H5CH2OCOCH3) is a widely used ester because of its floral odor. 

Typical aromatic alcohols are shown in Figure 6. Phenylethyl alcohol is the most important member of this family. It is the main constituent of French rose and is also present in Otto of rose. Phenylethyl alcohol has a heavy, sweet odor reminiscent of rose petals. It blends well with other floral odors and is widely used in many floral fragrances. Phenylethyl alcohol is one of the chemical pillars of perfumery because, in addition to its fine odor qualities, it is relatively inexpensive and readily available. 

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. 

Mant, J., Peakall, R. and Schiestl, F.P. (2005b). Does selection on floral odor promote differentiation among populations and species of the sexually deceptive orchid genus Ophrys Evolution, 59,1449-1463. 

Anselmi et al. (02JCS(P2)1525), very recently published the conformational analysis and dynamics of cA/ rafts-4-methylcyclohexyl tetrahydro-pyranyl ethers (cf. Scheme 12) and compared their structures with the floral odors of the compounds. The cis isomer 40(cis), endowed with a main white flower note, has an bent, oval molecular shape. The trans derivatives 40(trans) and 41, exhibit different odors, possess an extended structure of cylindrical molecular shape. Brenna et al. (02CJC714) reexamined the configuration/conformation of rose oxide analogues. However, the conformational analysis provided poorer results than published previously (78JPC303) without even citing the previous paper. 

Basil Oil, European Type, occurs as a pale yellow to yellow liquid with a floral-spicy odor. It is obtained by the steam distillation of the flowering tops or the entire plant of Ocimum basilicum L. It may be distinguished from other types, such as basil oil, Comoros type, or basil oil, Reunion type, by its more floral odor and its physicochemical constants. It is soluble in most fixed oils and, with turbidity, in mineral oil. One milliliter is soluble in 20 mL of propylene glycol with slight haziness, but it is insoluble in glycerin. 

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