Linalool type

Basil oil, linalool-type European type, mediterranean type) is produced mainly in the mediterranean area (France, Egypt). It is light yellow to amber-colored oil with typical fresh-spicy odor. 

Solubility One part oil in one or two parts (linalool type) or in up to eight parts (methyl chavicol type) ethanol (80%). 

The linalool type (European oil) is produced mainly in France and Egypt. The colourless to yellowish liquid has a typical spicy odour and consists of up to 62% linalool, trace to 30% of methyl chavicol and up to 15% eugenol according to AFNOR [24]. 

The occurrence of several chemotypes is reported, for example, for commercially used Origanum species, from Turkey (Baser, 2002). In 0. onites, two chemotypes are described, a car-vacrol type and a linalool type. Additionally, a mixed type with both basic types mixed may occur. In Turkey, two chemotypes of Origanum majorana are known, one contains cA-sabinene hydrate as chemotypical lead compound and is used as marjoram in cooking (marjoramy), while the other one contains carvacrol in high amounts and is used to distil oregano oil in a commercial scale. 

ISO standard 11043 shows character and data for the methyl chavicol-type oil. Synthetic methyl chavicol is used to adulterate that oil and can be detected by NMR. Basil oil from linalool type will be adulterated by synthetic linalool but can easily be detected by chiral separation. Casablanca (1996) found the minimum value R-(-) -linalool with 99.8% and is congruent with the authors results. 

Basil (Sweet Basil). Basil consists of the brown, dried leaves and tender stems of Ocimum basilicum L. (Labiatae), an aimual native to India, Africa, and Asia, and cultivated in Egypt, southern Erance, Morocco, the Mediteranean countries, and the United States. Basil is one of the oldest known herbs, and it is reported that there are perhaps 50—60 poorly defined Ocimum species which can only be identified according to their chemical components. The flavor of the basihcum type is warm, sweet, somewhat pungent, and pecuhar, ie, methyl chavicol and linalool. It is used with meats, fish, certain cheeses, and tomato-based salads. The fresh leaves are ground and known as pesto with pastas. It is the main component of the Hqueur Chartreuse. 

Upon thermal treatment the four-membered ring transforms into a diene. Thus, yS-pinene is industrially converted into the noncyclic triene myrcene. This type of ring opening also plays a role in a semi-synthetic route to linalool starting from a-pinene (Scheme 5.4). 

Adults of some species also produce 4-oxo-( )-2-alkenals. Other types of simple compounds that have been found in the defensive secretions of true bugs include common terpenoids such as a- and (3-pinenes, limonene, linalool, and Z, -oc-farnesene, and simple aromatic compounds such as benzyl alcohol, ben-zaldehyde,p-hydroxybenzaldehyde, methyl p-hydroxybenzoate,phenylethanol, and guaicol. In general, although a number of species may share particular components, each species does appear to produce its own particular blend. In at least one species, the blend of defensive compounds is reported to vary with season and/or diet [36]. 

Basil (Reunion type) Ocimum basilicum L. Estragol (methyl chavicol) (75-87), linalool (0.5-3)... 

Recently a practical and convenient synthesis was described starting from linalool via linalyl acetate [8]. It involves the ene-type chlorination of linalyl acetate prepared from linalool which results in the formation of y-chloro-a-linalyl acetate (Scheme 13.8). Dehydrochloronation with lithium bromide and lithium carbonate in dimethylformadide followed by hydrolysis of dehydro-a-linalyl ac-ylate results in hotrienol. 

Monoterpenes, 10-carbon-containing terpenoids, are composed of two isoprene units, and found abundantly in plants, e.g. (+)-limonene from lemon oil, and (—)-linalool from rose oil. Many monoterpenes are the constituents of plant volatile oils or essential oils. These compounds are particularly important as flavouring agents in pharmaceutical, confectionery and perfume products. However, a number of monoterpenes show various types of bioactivity and are used in medicinal preparations. For example, camphor is used in liniments against rheumatic pain, menthol is used in ointments and liniments as a remedy against itching, bitter-orange peel is used as an aromatic bitter tonic and as a remedy for poor appetite and thymol and carvacrol are used in bactericidal preparations. 

Quality standards for some flavor constituents will eventually be developed—linalool for muscats, for example, and perhaps phenethanol for certain types of wine. Kahn and Conner (124) have published a rapid GLC method for phenethanol. It has been suggested (60) that detection of bacterial activity from the presence and amount of minor bacterial byproducts (arabitol, erythritol, and mannitol) may be useful. Based on GLC determination of carbonyls, esters, and higher alcohols, beers were accurately classified into three categories (125). Anthocyanin content has been determined quantitatively by using molar absorbance values for five anthocyanin pigments (126). 

Figure 34 shows the results for alcohol (methanol, ethanol, 1-propanol and 1-butanol), ketone (acetone and diacetyl), terpene (pinene and linalool), aldehyde (n-nonyl aldehyde) and ester (acetic acid n-amyl ester and n-butyric acid ethyl ester) of various concentrations. Because of the linear characteristics of the CTL-based sensor, the plots are located in a similar region for a certain type of gas of various concentrations where the Henry-type adsorption isotherm holds. Thus, we can identify these gases with various concentrations by simple data-processing. 

Higher oil content was reported in cinnamon leaf from Hyderabad (4.7%) compared with that from Bangalore (1.8%) (Mallavarapu et al., 1995). The two oils were of eugenol type and differed with respect to the relative amounts of linalool, cinnamal-dehyde, cinnamyl alcohol, cinnamyl acetate and benzyl benzoate. The essential oil of the leaves of C. zeylanicum from Cameroon contained eugenol (85.2%), (EJ-cinnamaldohyde (4.9%), linalool (2.8%) and /3-caryophyllene (1.8%) (Jirovetz et al., 1998). 

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