Medicinal odor

Bay Oil. Steam distillation of the leaves of the tree Pimenta racemosa (Mill) which is indigenous to certain islands of the West Indies, particularly Dominica and Puerto Rico, is called bay or bay leaf oil. The same source was used in the past to produce Bay Rum in which mm was distilled over the leaves. Bay oil [8006-78-8] is a yellowish to dark brown mobile Hquid with a fresh-spicy, sometimes medicinal odor with a lasting sweet-balsamic undertone. The oil finds extensive use in hair tonics, after-shave lotions as well as other men s-type fragrances. There is Htde or no use by the flavor industry. The range of components for a number of bay leaf oils is shown in Table 25 (66). 

Produce cooling Camphor 3-11% JointFlex Medicinal odor... 

Assess patient preference for systemic (oral) or local (topical) therapy. Would frequent application of topical medications be possible Would the patient accept topical medications with a medicinal odor ... 

Colorless to yellow crystals with a sweet, musty, or medicinal odor. At 40 °C, the average odor threshold concentration and the lowest concentration at which an odor was detected were 29 and 5.4 ng/L, respectively. Similarly, at 25 °C, the average taste threshold concentration and the lowest concentration at which a taste was detected were 2.5 and 0.98 pg/L, respectively (Young et ah, 1996). 

Eleven, thirteen and twenty alkylbenzenes were identified among the volatiles in the boiled crayfish tail meat, hepato-pancreas and the pasteurized crahmeat, respectively. The alkylbenzenes and the naphthalenes might have come from environmental pollutants. Lee et al. (30) reported rapid uptake of naphthalene in marine fish. Several chlorobenzenes identified in the crayfish and crafcmeat samples possibly were degradation products of various pesticides. Neff et al. (29) reported that aromatic hydrocarbons accumulated in fish to a greater extent and were retained longer than the alkanes. Phenol was also identified in all three samples. The medicinal odor of phenol contributed negatively to these products. KUbota et al. (28) identified xylenes and phenol as volatile components that contributed undesirable odors to cooked krill. 

Properties Yellow, crystalline powder tasteless pleasant medicinal odor. Mp 114C. Soluble in benzene, alcohol, chloroform insoluble in water. 

C10H14O, Mr 150.22, pioi.3kPa 232.5 °C, df 0.9756, n53° 1.5227, is the main constituent of thyme and some origanum oils it also occurs in many other essential oils. It forms colorless crystals (mp 51.5 °C) with a spicy-herbal, slightly medicinal odor reminiscent of thyme. Thymol is prepared on a technical scale in a continuous high-temperature, high-pressure, liquid-phase, ort/io-alkylation process, from m-cresol and propylene, in the presence of activated aluminum oxide hydrate [163a],... 

It has a semi-sweet, tarry-medicinal odor, tar-like, smokey (Arctander, 1967) burnt, guaiacol-like (from Kim Ha and Lindsay, 1991). The flavor is chemical, phenolic, disinfectant (Chemisis, 1963). 

Guaiacol has a powerful smoke-like, somewhat medicinal odor (Arctander, 1967) it is described as phenolic, burnt by Blank et al. (1992b), phenolic, spicy (1992a), and perceived as phenolic, aromatic by Holscher et al. (1990). The flavor is described as smoky, woody, phenolic, meaty (Chemisis, 1996). Wasserman (1966) found an odor threshold in water of 21 ppb with a flavor threshold of 13 ppb. According to Buttery et al. (1971) the odor threshold in water is 3 ppb, 2.5 ppb for Semmelroch et al. (1995). For Pollien et al. (1998), guaiacol has a high aroma impact in a brew and even more in an instant coffee prepared with the same blend (GC-olfactometry, SNIF method, see Section 3.3). 

Yellow needles from ale, mp 114-115 (slight decompn). Medicinal odor, uv max (ethanol) 316 nm (A] 170) min ISOnin. Practically insol in water. Soly (25 ) in ethanol 1.0 gf 100 ml of soln chloroform 5.0 g acetone 4.0 g ether 3.0 g 0.1JV NaOH 1.4 g. Also sol in benzene, glacial acetic acid. 

Phenol, C6H5OH, is a colorless, low-melting-point solid with a medicinal odor. The addition of a small amount of water causes the solid to liquefy at room temperature. This liquid mixture is sometimes called carbolic acid. Unlike alcohols, phenols are weak acids (Reactions 3.16 and 3.17), which can damage skin by denaturing the proteins in the skin, and they must be handled with care. 

Properties Amber vise. liq. or off-wh. solid woody herbaceous spicy medicinal odor spicy flavor sol. in alcohol, mostorg. soivs. insol. in water m.w. 242.28... 

Definition Obtained by solv. extraction of the dried herb of Majorama hortensis Properties Dk. grn. to brn. vise. liq. or semisolid marjoram medicinal odor Uses Natural flavoring agent in foods and pharmaceuticals... 

Definition Derived from Salvia officinalis Properties Dk. greenish-brn. vise, liq. sage earthy pine medicinal odor... 

Thymol (169) is found in a number of species, mostly from the Thymus, Ocimum, and Monarda families. It takes its name from thyme (T. vulgaris) of which it is an organoleptically important component. The levels present vary widely not only from species to species, but also from plant to plant within a species. As it is a phenol, it can be extracted from herb oils using aqueous sodium hydroxide and subsequent acidification. Such techniques were used to produce thymol in the past, particularly from thyme, oregano, and basil. Material isolated in this way tended to contain some carvacrol (213). This is a disadvantage as the medicinal, phenolic, and tarry odor of carvacrol spoils the sweeter, herbal, and medicinal odor of thymol. Since thymol is easily prepared, as described above under menthol, the modem supply is entirely synthetic, mostly from Symrise. The major use for thymol is as an intermediate for menthol production. 

Properties Wh, solid si. medicinal odor disp. in water vapor pressure <1 mmHg ... 

The oil itself has a fresh herbaceous, slightly minty, medicinal odor and a yellowish color. Production yield 1-2.5% (based on fresh plant material), depending on origin and distillation method. 

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