Linalool Linoleic acid

Linalool, cis, oxide 0 , 1 S172 Linalool, trans, oxide 1 3172 Linalool Pi , Resin , Lf 0 ° Linoleic acid methyl ester 1 73172 Linoleic acid 1 73172 gjCSl34 Linolenic acid methyl ester 0 Linolenic acid 1 3172 gjCSl34 Longifolene, (+) 1 3068 Longifolene 1 3172 qCS156 Inflorescence... 

In addition to the enzymatic pathway of aroma formation, a thermal route also exists. At high temperatures, interactions of amino acids and sngars resnlt in the formation of various aldehydes. After thermal treatment, the tea becomes more tasty and pleasant, and has a better aroma. An essential source of secondary volatiles, formed during tea leaf processing, is oxidative. o-Quinone resulting from the oxidation of catechins can oxidize, besides amino acids and carotenes, unsaturated fatty acids as well. Linoleic and linolenic acids can be converted into hexenal and trans-hex-2-enal, respectively, and in addition, small amounts of other volatile compounds, especially hexanoic acid and trani-hex-2-enoic acid, can be formed from the same acids, respectively. Also the monoterpene alcohols, linalool and geraniol, play an important role in the formation of the aroma of black tea [38]. 

Phytochemistry The plant contains steroids (P-sitosterin), flavonoids (diosmine), essential oil (containing camphene, P-pinene, pinocamphone, 1,8-cineol, linalool, a-terpeny 1-acetate, bomyl acetate, myrcene, Umonene, etc.), triterpenoids (ursolic and oleanolic acids), vitamins B, B and C, and phenolcarbonic acids and their derivatives. The seeds contain fatty oil including palmitic, stearic, oleinic, linoleic, and linolenic acids (Zotov 1975). 

Major constituents of the absolute include ethyl palmitate (14.56%), linalool (10.91%), methyl linoleate (7.13%), ethyl stearate (3.67%), ethyl oleate (4.86%), methyl linole-nate (1.53%), phenethyl alcohol (1.30%), and at least 50 additional, mostly ubiquitous, volatile components plus caproic, caprylic, cap-ric, lauric, myristic, palmitic, stearic, oleic, linoleic, and linolenic acids. Occurrence of... 

Pot maijoram is reported to contain 1.4-2.4% volatile oil, consisting mainly of carvacrol, linalool, and thymol (list and horhammer). a Turkish variety was recently reported to contain carvacrol, thymol,/i-cym-ene, and y-terpinene as the major constituents. Fatty acids (e.g., linolenic, linoleic, and oleic) and tochopherols (a-, P-, y- and 8-) are also present with y-tochopherol being the major homologue. ... 

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