Herbaceous odor

Patchouli alcohol. Patchouli oil comes from Pogostemonpatchouli and the main constituent is patchouli alcohol [5986-55-0] (105) or patchoulol. Another component of the essential oil is norpatchoulenol (106), a norsesquiterpene derivative as a minor (3—5%) constituent, important ia determining the overall odor of the essential oil (197). The price of patchouli oil ia 1995 was 20.90/kg from Indonesia (69). Alarge proportion of the oil (40—60%) is comprised of sesquiterpene hydrocarbons that do not have much odor value. World production of the oil was at about 750 t ia 1984. It is valuable ia perfumery bases because of its characteristic woody, herbaceous odor (198). 

Artemisia oil (Armoise oil) is obtained by steam distillation of the herb Artemisia herba-alba Asso (Asteraceae) that grows in Morocco. It is a light yellow to yellow liquid with a light herbaceous odor characteristic of thujone. 

Cedar leaf oil (Thuja oil) is produced by steam distillation of fresh leaves and branch ends of the tree Thuja occidentalis L. (Cupressaceae). It is a colorless to yellow liquid with a powerful, herbaceous odor, characteristic of thujone, see p. 217, [314-319a]. 

Lavender oil is produced by steam distillation of freshly cut, flowering tops of Lavandula angustifolia Mill. (Lamiaceae). It is a pale yellow, amber-tinged liquid with a fresh, sweet, floral, herbaceous odor on a woody balsamic base. 

Clary Oil occurs as a pale yellow to yellow liquid with a herbaceous odor and a winy bouquet. It is the oil obtained by steam distillation from the flowering tops and leaves of the clary sage plant, Salvia sclarea L. (Fam. Labiatae). It is soluble in most fixed oils, and in mineral oil up to 3 volumes, but it becomes opalescent on further dilution. It is insoluble in glycerin and in propylene glycol. 

Six carbon atom (C6) compounds are the major group of volatile compounds formed during the pre-fermentative stage of winemaking. This group includes volatiles such as hexanal, hexanol, c/5 -3-hexenol, tra/i5 -2-hexenol, and cis- and trans- isomers of 2- and 3-hexenal, which, depending on concentration, can have a detrimental effect on wine quality due to their grassy, herbaceous odors (Crouzet 1986). 

PROP From steam distillation of flowering tops and leaves of Salvia sclarea L. (Fam. Lahiafae). Pale yellow liquid herbaceous odor. Sol in fixed oils, mineral oil insol in glycerin, propylene glycol. 

C10H 8O, Mr 154.25, pure (-)-isopulegol [89-79-2], bp 74 °C, d j6 0.9062, H56 1.4690, [a]p6 -23.6°. Like menthol, isopulegol has three asymmetric carbon atoms and, therefore, four stereoisomers, each occurring as a pair of optically active antipodes. All isomers are colorless liquids with a more or less minty-herbaceous odor. 

Properties. The carvones are colorless to slightly yellow liquids. (-l-)-Carvone has a herbaceous odor reminiscent of caraway and dill seeds, whereas (-)-carvone has a herbaceous odor reminiscent of spearmint. Depending on the reaction conditions, hydrogenation of carvone yields either carveols or dihydrocarvone, which are also used as flavor compounds. When treated with strong acids, carvone isomerizes to carvacrol. 

C10H14O, Mr 150.22, mp 24 °C, bpm3 kPa 214-216 °C, df 0.9840, ng° 1.5170, has not yet been found in nature. The alcohol has a floral-herbaceous odor, reminiscent of lilac, and is prepared by a Grignard reaction of benzylmagnesium chloride and acetone. It is used in perfumery for various flower notes (e.g., lilac, hyacinth, mimosa). The alcohol is stable to alkali and is thus suited for soap perfumes. It is used to prepare a number of esters, which are also used as fragrance substances. 

E.18 has a oily-fruity odor and a fruity-earthy taste. (E.19) has an oily, herbaceous odor in extreme dilution below 10 ppm the taste is pleasantly sour, and less pleasant at higher concentrations, with bite and acid (Arctander, 1967). 

Warm, sweet, hay- and tobacco-like, herbaceous odor of moderate tenacity (Arctander, 1967). The sensory properties mentioned by Dufosse et al. (1994) are sweet, herbaceous, fatty, coconut-like, woody, resinous. The (R)- enantiomer has a faint, sweet odor, and the (S) is nearly odorless according to Mosandl and Gunther (1989). The flavor is milky, fatty, weak for the racemic lactone (Chemisis, 1996). 

It is characterized by a warm, slightly pungent, hay-like herbaceous odor of moderate to poor tenacity (Arctander, 1967). 

Ethylpyridine has a very powerful, sweet-green character, is nauseating in the pure state, but after dilution becomes slightly minty with a sweet-herbaceous odor, presenting mildly tarry-pungent undertones. There is a certain similarity to the odor of mushrooms and dry-rotted wood (Arctander, 1967). 

It is described as having a warm, but nauseating, sweet-herbaceous odor with mildly tobacco-like notes and moderate tenacity, but in extreme dilution it displays a sweet-herbaceous, quite pleasant odor (Arctander, 1967). According to Winter et al. (1977c), it imparts an astringent and bitter taste to a neutral soluble coffee beverage at a concentration of 40 ppm. 

CH3- CH2- C = C - CH2- CH2OH c -Hexene-3-ol-l 156 Present only in grapes with herbaceous odors... 

Grapes apparently contain few aldehydes. Hexe-nal and hexenol have, however, been identified as contributing to the herbaceous odors of Ce compounds (Section 2.2.3). 

Acetals have a herbaceous odor that may add to the aromatic complexity of Sherry. Diethoxyethane is described by Arctander (1969) as having a pleasant, fruity odor. 

Classification Aliphatic ester Definition Ester of citric acid Empirical C20H34O8 Formula CH3COOC3H4(COOC4H9)3 Properties Colorless si. vise, liq., sweet herbaceous odor sol. in alcohol insol. in water m.w. 402.49 dens. 1.14 b.p. > 300 C flash pt. 

Properties Colorless to pale yel. liq. floral warm jasmine-like herbaceous odor m.w. 166.26 flash pt. > 100 C... 

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