Lemon note

Olibanum oil and olibanum resinoid are obtained from frankincense, which is a gum resin collected from the bark of the tree Boswellia carterii Birdw. or B. frereana Birdw. (Burseraceae) growing in Arabia and Somalia. The resinoid is produced by solvent extraction, and steam distillation gives the oil, which is a pale yellow, slightly viscous liquid with a balsamic odor and a faint lemon note. 

Olibanum Oil occurs as a pale yellow liquid with a balsamic odor with a faint lemon note. It is the volatile oil distilled from a gum obtained from the tree Boswellia carterii Birdw. and other Boswellia species (Fam. Burseraceae). It is soluble in most fixed oils and, with a slight haze, in mineral oil. It is insoluble in glycerin and in propylene glycol. 

The descriptor floral, rosy is more precise as it describes the floral note of a rose. But it is quite obvious, that many different roses with different odours exist heavy, sultry perfumy, fresh fruity, even minty and lemon notes. 

Linalool Fresh, floral, clean, sweet, lemon notes... 

Fresh, citrus, floral lemon note of citral... 

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. 

This material Is purified by recrystallization from ethyl acetate acetone 2 1 (v v) to give a first crop (6.8 g), and by flash chromatography of the residue from the mother liquor, using 150 g of 230-400 mesh silica gel (Merck), a 40-mm diameter column, and elution with 10 1 (v v) ethyl acetate methanol. A fast moving orange band and a slower moving lemon-yellow band can be clearly seen on the column. The lemon-yellow hand is collected from the column and evaporation gives a second crop (1.4 g) of comparably pure material. The total yield of the pale yellow isoquinoline is 8.2 g (86t), mp 135-137°C (Note 10). 

The product is collected on a suction filter. The yield of air-dried product, as yellow-orange crystals, m.p. 87-89°, is 38-42 g. (65-71%) (Note 8). A purer, lemon-yellow product, m.p. 88.5-90°, is obtained by an additional recrystallization from 1 1. of petroleum ether (b.p. 90-100°) with use of carbon the yield after this second crystallization is 28-34 g. (48-58%). 

It should also be noted that the lemon odour is not confined to the para isomers, as it is even more pronounced in several of the ortho and meta bodies, although generally modified. 

Note The Stone Rose Lounge makes its own sour mix, which is a ratio of the juice of one freshly squeezed lemon to one freshly squeezed lime, with sugar and water added to taste. 

In a dry, 1-1., two-necked flask, equipped with a mechanical stirrer and a reflux condenser fitted with a drying tube, are placed 17.8 g. (0.100 mole) of anthracene (Note 1), 27.2 g. (0.202 mole) of anhydrous cupric chloride (Note 2), and 500 ml. of carbon tetrachloride (Note 3). The reaction mixture is stirred and heated under reflux for 18-24 hours. The brown cupric chloride is gradually converted to white cuprous chloride, and hydrogen chloride is gradually evolved. At the end of the reaction the cuprous chloride is removed by filtration, and the carbon tetrachloride solution is passed through a 35-mm. chromatographic column filled with 200 g. of alumina (Note 4). The column is eluted with 400 ml. of carbon tetrachloride. The combined eluates are evaporated to dryness to give 19-21 g. (89-99%) of 9-chloroanthracene as a lemon-yellow solid, m.p. 102-104° (Note 5). Crystallization of the product from petroleum ether... 

FIGURE J.l The acidities of various household products can be demonstrated by adding an indicator (an extract of red cabbage, in this case) and noting the resulting color. Red indicates an acidic solution, blue basic. From left to right, the household products are (a) lemon juice, (b) soda water, (c) 7-Up, (d) vinegar,... 

Qualitatively, the results observed with ferric chloride and lead acetate were highly variable. It was first noted with ferric chloride that gels were forming within the reaction vessel We observed the formation of translucent gels in the reaction vessel with calcium chloride, spermidine and ferric chloride. In the case of lead acetate, a feathery type precipitate formed in the reaction vessel. Macdonald et al. (14) observed formation of a clear gel and flocculated precipitate in high ester pectin treated with lemon endocarp and peel PE isozymes, respectively. They hypothesized that the different gel structures were due to unique mechanism of deesterification by the PE isozymes. Our results with different cations and formation of different gel structure or precipitate seems to be similar to that reported by Macdonald et al. (14). If there is a different mechanism of de-esterification for plant PEs,... 

John Hunter (1768) noted that scurvy was caused by the lack of vitamin C. He prescribed the consumption of lemon juice to treat scurvy. 

To date there is no proof for the inevitability of lead for plant and animal organisms (including humans), whereas its toxic activity is widely known. More reported poisonings involved lead than any other elements (Philip and Gearson, 1994a,b). As early as in 1774, Lind noted that lemon juice stored in lead-enameled containers may cause poisoning. A special royal commission was appointed to study the problem four years later. 

CH3(CH2)iiCHO, C13H26O, Mr 198.34, i pijkPa 128 °C, df 0.8356, nf 1.4384, occurs in lemon oil and has been identified as a volatile constituent of cucumber. It is a colorless liquid having a fatty-waxy, slightly citrus-like odor. Addition of tridecanal to fragrance compositions imparts fresh nuances in the top note as well as in the dry out. 

The resulting solution, which should now be clear and lemon yellow in color (Note 5), is concentrated under reduced pressure on the steam bath (Note 6, Fig. 3) until the volume is reduced... 

Aldehyde content is considered an important flavor note included in the standard of identities for citrus oils. The flavor strength of an oil is based on the aldehyde content, where higher is better. The two major aldehydes are acetaldehyde and octanal. The quantification of aldehydes is based on the reaction of citral in the sample with a hydroxylamine solution, followed by titration with KOH in the presence of ethyl orange indicator. It is modified from AOAC Method 955.32 (AOAC, 1990c Redd et al., 1986). This method was originally developed for lemon oils however, it is applicable to other citrus oils. 

The distillate—usually turbid owing to the presence of a little water— is shaken with a small quantity of anhydrous sodium sulphate, filtered and polarised in a 10 cm. tube, note being made of the temperature the reading is corrected to o° C. (see A, above). Comparison of this rotation with that of the original oil (see A, above) indicates if the oil is genuine or mixed with oil of turpentine or lemon terpencs (see below). 

Notes. (1) Fluorescein test paper is prepared by dipping filter papers into a dilute solution of fluorescein in ethanol it dries rapidly and is then ready for use. The test paper has a lemon yellow colour. 

Note Use limes instead of lemons to make Candied Lime Slices for Lemon-Lime Bars (page lip). 

Flavors added to microwave food systems have a greatly expanded role compared to flavors added to products prepared by conventional heating. The flavors must provide not only the characterizing flavor (i.e., lemon, butter, vanilla, etc.), but also the typical roasted, toasted, and baked flavors which do not develop in microwave heated products. New flavors designed for use in microwave products must mask the raw uncooked flavor characteristics and other undesirable flavor notes frequently found in many microwave bases. Microwave flavors must also deliver pleasant aromas into the room during the microwave process. Development of these flavors for microwave application is dependent upon a fundamental understanding of microwave heating on flavor performance in food systems. 

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