Fragrances orange

Citrus Family. This is a popular fragrance group noted for its refreshing brisk quaUty. Lemon, lime, orange, and bergamot are important ingredients. These oils combine well with lavender and amber accords. 

H)- and (+)-1imonenes are widely used ia the manufacture of terpene resias. Additionally, a (-)-limonene and (+)- P-pheUandrene mixture from sulfate turpentine has been used to produce terpene resias. (+)-Limoaeae from the citms iadustry coatiauaHy fiads aew uses as a solveat aot only for its solvency properties but also for its orange oil fragrance. 

Crude turpentine is distilled to obtain refined products used in the fragrance and flavour industry. Only the unsaturated mono- and bicyclic terpenes are of interest for resin production. These are mainly a-pinene, p-pinene and dipentcne (D,L-limonene) (Fig. 17). D-Limonene is obtained by extraction of orange peel in citrus fruits. 

When a bowl containing fresh oranges is placed on the dining room table, the room acquires their fragrance within a few hours. The organic substance we smell after its release from the oranges is the organic terpene (+)-limonene (I), each molecule of which is small and relatively non-polar. I readily evaporates at room temperature to form a vapour. 

Human life, furthermore, certainly benefits from a less polluted world, and here, again, sol-gel entrapped catalysts are, literally, able to have transferred to within their large inner porosity the whole chemistry of fine chemicals production. Think for instance of an innocuous easily handled orange powder called SiliaCat TEMPO (Chapter 5) that added to a mixture of alcohols at 0 °C with a modest excess of aqueous, cold bleach rapidly converts them into all those fragrances, vitamins, hormones and drugs made of carbonyl compounds. 

Among the acyclic terpene aldehydes, citral and citronellal hold key positions as fragrance and flavor chemicals, as well as starting materials for the synthesis of other terpenoids. Hydroxydihydrocitronellal is one of the most important fragrance materials. Derivatives of these aldehydes, particularly the lower acetals, are also used as fragrance materials. Acyclic sesquiterpene aldehydes are not very important as such, but they contribute to the characteristic fragrance and aroma of essential oils, for example, in the case of a- and /3-sinensal in sweet orange oil. 

R = CH2CH3, C12H12O, Mr 172.23, iipokPa 148 °C, forms white crystals mp 37-38 °C), with a mild, long-lasting, orange blossom fragrance. 

Raw materials derived from intensive agricultural cultivation are usually relatively inexpensive. However, the prices of some natural materials may exceed 1000 per kilogram because cultivation and harvesting of these plants are tedious and product yields are very low. Examples of extremely valuable ingredients of fragrance and flavor creations include rose oil, jasmine absolute, tuberose absolute, orris root oil, ambrette seed oil, angelica root oil, and orange flower oil [220]. 

Esters are known for their pleasant fragrances. Many flowers and fruits, including oranges, owe their fragrances to esters. Esters are used in perfumes and as flavorings in food and soft drinks. 

Typical lemon character with a sweet, fresh, sharp, citral-like aroma note, with a weak resemblance to orange. Lemon oil imparts a refreshing touch to many flavour and fragrance blends. 

Orange oil constitutes a highly popular flavouring basis for both fragrances and flavourings. The abundance of the material as well as its moderate price render it attractive for all applications ranging from fine perfumery to household cleaning products. 

Nevertheless, under the conditions of good manufacturing practice (GMP) the chirality evaluation of linalool has proved to be a reliable indicator in the authenticity control of lavender, bergamot, and orange oils. This fact will be of considerable importance in the quality assurance for the flavour and fragrance industry. 

Hinterholzer, A., Schieberle, P. (1998) Identification of the most odor-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odor dilution techniques. Flavour Fragrance J. 1.3. 49-55... 

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