Herbal odor

C15H28O2, Mr 240.39, i P4kPa 194-196 °C, has a heavy, rosy-herbal odor and is used in oriental perfume compositions among others. 

Parsley Seed Oil occurs as a yellow to light brown liquid with a green, herbal odor. It is the oil obtained by steam distillation of the ripe seed of Petroselinum crispum (Fam. Umbelliferae). It is soluble in most fixed oils and in mineral oil. It is slightly soluble in propylene glycol, but it is insoluble in glycerin. 

Thymol occurs as colorless or often large translucent crystals, or as a white crystalline powder with a herbal odor (aromatic and thyme-like) and a pungent caustic taste. 

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C10H17NO, Mr 167.25, is a white powder with a fresh, fruity herbal odor reminiscent of buchu leaf oil. It is mainly used to boost the fruity notes of fragrance compositions. 

C11H14O2, Mr 178.23, bp s ki a 127-129 °C, df] 1.0396, nfj 1.5340, occurs in numerous essential oils, sometimes at a very high concentration. The ether is an almost colorless liquid with a mild-spicy, slightly herbal odor. It is prepared by methylation of eugenol and is used in perfumery (e.g., in carnation and lilac compositions) and in flavor compositions. 

Acetaldehyde diphenethyl acetal CAS 122-71-4 EINECS/ELINCS 204-568-2 Synonyms 1,1-Bis (phenethyloxy) ethane Uses Fragrance in cosmetics Acetaldehyde dipropyl acetal CAS 105-82-8 EINECS/ELINCS 203-335-2 Synonyms Acetaldehyde di-n-propyl acetal 1,1-Dipropoxyethane Dipropyl acetal Propane, 1,1 -(ethylidenebis (oxy)) bis- Propyl acetal n-Propyl acetal Empirical C8H18O2 Properties Colorless liq. fresh green chrysanthemum leafy herbal odor sol. in ethanol insol. in water m.w. 146.23 sp.gr. 0.826-0.829 dens. 6.873-6.898 Ib/gal b.p. 143-150 C ref. index 1.39700-1.4000 (20 C)... 

Definition Oil derived from Myrtus communis Properties Pale amber liq. fresh fruity camphor floral herbal odor... 

Definition Resinous material obtained by solv. extraction of dried pods of Capsicum frutescens Properties Clear red to dk. red somewhat vise, liq., chili, musty, hay, tobacco, sweet herbal odor char, flavor sol. in ethyl ether, most veg. oils, most fixed oils partly sol. in alcohol insol. in water Toxicology LD50 (oral, rat) > 3 g/kg, (IP, rat) 248 mg/kg... 

Features Environmentally friendly Properties Blue color herbal odor pH 5-9.8 Toxicology Avoid inh., eye contact wash hands after contact Storage 2 yrs. shelf life in dry place 35-95 F BI-CHEM Porta-Treat [Novozymes Blologicals]... 

Classification Hydrolyzed protein Properties Cl. yel. to amber liq. taint herbal odor sol. in water Uses Dietary fiber, nutrient protein enrichment in foods emulsifier, shelf-life extender in baked goods soy or milk protein substitute in meats, sausages egg substitute in doughs Manuf./Distrib. Somerset Cosmetic Co. 

By the thirteenth century AD, essential oils were being produced along with medicinal and herbal preparations in pharmacies. Around this time improvements in distillation techniques were made, in particular the development of the alembic apparatus, which would eventually estabUsh the quaUty of such matenals. As a result, many of the essential oils in use today are denved from those produced in the sixteenth and seventeenth centunes in terms of odor character, even though production methods have continued to evolve. The current practice of aroma therapy is an indication of this common root of medicinal and fragrance chemistry. 

C11H18O2, Mr 182.26, Z>/>ioi.3kPa 229°C (decomp.), df 0.9086, Wp 1.4659, is a liquid with a fresh, crisp-herbal-fruity rose odor. It is used as a modifier of, among others, rose, geranium, and neroli compositions. 

C8H10O2, M, 138.17, bp2. 7 kPa 109 C, occurs in hyucinth oil und lius ulso been identified in tea. It is a white crystalline solid (mp 57-58 °C) with an intensely sweet, somewhat herbal, nutlike odor. 

R = CH2CH2CH(CH3)2, C12H16O3, M, 208.26, bp2 151-152X, df 1.0535, nf 1.5065, has been found in a number of fruit aromas. It is a colorless liquid with a sweet, clover-like odor and is used in perfumery for floral and herbal notes, particularly in soap perfumes. 

C13H18O2, Mr 206.29, does not occur in nature. It is a colorless to pale yellow liquid, 1.018-1.023, p 1.501 1.506, with a herbal-fresh odor, reminiscent of grapefruit. It is prepared by a Prins reaction of a-methylstyrene with acetaldehyde and used in perfume compositions for soap, detergents, and household products. 

When Japanese rice wine (sake) is kept under unsuitable conditions, it develops an off-flavor with a burnt or soy-sauce (shoyu)-like odor. Takahashi al.(12) identified the main component as sotolon before our identification, and they claimed that the sotolon concentration was between 140-430 ppb in aged sake. This concentration is much higher than the threshold value of sotolon, and its aroma character would change from sugary to herbal or curry-like. The high sotolon content in aged sake could be a reason for the off-flavor defect. The formation of sotolon in aged... 

Garlic has been a valued commodity throughout history. It has been used in Chinese herbal medicine for more than 4000 years, as a form of currency in Siberia, and as a repellent for witches by the Saxons. Today it is used as a dietary supplement because of its reported health benefits. Allicin, the molecule responsible for garlic s odor, is a rather unstable molecule that is not stored in the garlic bulb, but rather is produced by the action of enzymes when the bulb is crushed or bruised. 

Carveol (5) is one of the minor components responsible for the odour of spearmint, and is easily prepared by reduction of carvone. Isopulegol (6) is prepared from citronellal, as discussed in the section on menthol below, and is a precursor to other materials in the group. The phenols carvacrol (7) and thymol (8) are important in some herbal odour types, but the major use for thymol is as a precursor for menthol q.v. Piperitone (9) and pulegone (10) are strong minty odorants, the latter being the major component of pennyroyal oil. 1,8-Cineole (11) is the major component of such eucalyptus oils as Eucalyptus globulus. These oils are inexpensive and so there is no need to prepare cineole synthetically. Menthofuran (12) is an important minor component of mint oils and can be prepared from pulegone. 

C11H20O2, Mt 182.28, is a colorless liquid, dg 0.935-0.943, rag 1.445-1.453, with a fresh woody, herbal, seashore-like odor. It is used to create modern herbaceous top notes in perfume oils for nearly all applications. 

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