Green odor

Nerolidol and Farnesol. The alcohols nerohdol [7212-44-4] (96) and famesol [4602-84-0] (97) are isomeric and are both important perfumery products. Nerohdol has been isolated from neroH oil, jasmine, citroneUa oil, and pepper oil. It has a mild and woody-floral, slightly green odor with excellent tenacity and good blending and fixative properties (190). 

Chemical Designations - Synonyms No common synonyms Chemical Formula BeCl2 (ii) Ohservahle Characteristics - Physical State (as normally shipped) Solid Color. White to green Odor. Sharp, acrid. 

Observable Characteristics - Physical State (as normally shipped) Solid Color Bluish green Odor None. 

Observable Characteristics - Physical State (as shipped) Solid Color Pale green Odor None. Physical and Chemical Properties - Physical State at 15 X and 1 atm. Solid Molecular Weight 198 Boiling Point at 1 atm. Not pertinent (decomposes) Freezing Point Not pertinent Critical Temperature Not pertinent Critical Pressure Not pertinent Specific Gravity 1.93 at 20, (solid) Vapor (Gas) Specific Gravity Not pertinent Ratio of Specific Heats of Vapor (Gas) Not pertinent Latent Heat of Vaporization Not pertinent Heat of Combustion Not pertinent Heat of Decomposition Not pertinent. 

Chemical Designations - Synonyms Ferrous borofluoride Chemical Eormula Fe(BF4)j-H20. Observable Characteristics - Physical State (as shipped) Liquid Color Yellow-green Odor Data not available. 

Sola, C. (1995). Chemoattraction of upstream migrating glass eels, Anguilla anguilla to organic earthy and green odorants. Environmental Biology of Fishes 43,179-185. 

CS076 Kobayashi, A., K. Kubota, Y. Joki, E. CS086 Wada and M. Wakabayashi. (Z)-3-hexenyl-beta-D-glucopyranoside in fresh tea leaves as a precursor of green odor. Biosci Biotech Biochem 1994 ... 

Free and esterified, saturated primary alcohols occur widely in nature, e.g., in fruit. Since their odor is relatively weak, their use as components in fragrance compositions is limited. Their use in aroma compositions, especially for fruit flavors, is by far more important (e.g., straight-chain C4-C10 alcohols, isoamyl alcohol). Unsaturated alcohols are most important (e.g., leaf alcohol with its intensely green odor) and may impart characteristic notes to compositions. 

CH3CH2CH2CH = CHCH20H, C6H12O, M, 100.16, Z>i ioi.3kPa 155 °C, df 0.8459, 1.4382, occurs in many fruits and has a fruity, green odor, which is sweeter than that of the isomeric ci5-3-hexen-l-ol and is, therefore, preferred in aroma compositions. 

CH3(CH2)vCH(CH3)CHO, C11H22O, Mr 170.29, i pgg.skPa 119-120 °C, df 0.8948, 1.4205, is not reported to have been found in nature. It is a colorless liquid with an aldehydic, citrus-peel-like, waxy-green odor. 2-Methyldecanal is obtained as a by-product in the manufacture of 2-methylundecanal by hydroformylation of 1-decene (see 2-methylundecanal). It is used in perfumery to refresh green and citrus nuances. 

C8H14O4, Mr 174.20, is not found in nature. It is a colorless liquid, df 1.084-1.092, 1.431-1.435, with a strong, fruity, apple-like, slightly green odor. It can... 

The absolute is a dark green to brown liquid with a strong, green odor. The main constituent of the volatile fraction is 2-trani-6-cw-nonadienal [557-48-2] (violet leaf aldehyde) [818, 819]. 

Figure 4. Sensitivity spectrum of the antennal olfactory receptor system in several phytophagous insect species to the green odor components. BAG amplitudes in response to the iruiividual components are visualized in the areas of circles. Data were derived from Refs. 18 (a), 19 (b), 17 (c), and 20 (d).

Figure 7. Intensity of neural activity in 23 olfactory receptor cells in the antenna of the Colorado beetle, in response to tTins-2-hexen-I-ol (t-2-H-I-ol), cis-3-hexen-I-ol (c-3-H-I-ol), and Uins-2-hexenal (t-2-H-al). The increase of neural activity in response to individual green odor components is visualized in the areas of circles...

In contrast, olefinic alcohols have strong odors and are widely used in perfumes, though at relatively low concentrations. Leaf alcohol has a very pleasant leafy, green odor. It is found in many flowers and fruits and is the most important of the olefinic alcohols. Commercial leaf alcohol contains at least 90% of the cis isomer. 

Hatanaka, A. (1996) The fresh green odor emitted by plants. Food Rev. Int., 12, 303-350. 

Olias, J.M., Perez, A.G., Rios, J.J. and Sanz, L.C. (1993) Aroma of virgin olive oil biogenesis of the green odor notes. J. Agric. Food Chem., 41, 2368-2373. 

Aroma properties of some alkylthlazoles have been reviewed (30). The most typical alkylthiazole is probably 2-isobutylthlazole. This compound was Isolated from tomato flavor and was described as having a strong green odor resembling that of tomato leaf (31). When added to canned tomato puree or paste at levels of 20 to 50 ppb, 2-lso-butylthlazole develops an intense fresh tomato-like flavor. Most of the alkylthlazoles are described as green, nutty and vegetable-like (32, 33). 

PROP Slightly yellow liquid green odor. D 0.830-0.850, refr index 1.421-1.424. Sol in ale, fixed oUs sltiy sol in water. 

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