Primary odorants

PRIMARY ODORANTS TASTANTS ODORANTS PRIMARY TASTANTS... 

Physical Properties. Furfuryl alcohol (2-furanmethanol) [98-00-0] is aHquid, colorless, primary alcohol with a mild odor. On exposure to air, it gradually darkens in color. Furfuryl alcohol is completely miscible with water, alcohol, ether, acetone, and ethyl acetate, and most other organic solvents with the exception of paraffinic hydrocarbons. It is an exceUent, highly polar solvent, and dissolves many resins. 

Formaldehyde, HCHO, is a primary and necessary constituent of the first five synthetic adhesives in the listing. It is a simple organic chemical first identified during the latter half of the 1800s. Its irritating and toxic odor and preservative properties were known from the time of its early development. It is a ubiquitous chemical, formed naturally in small quantities by every process of incomplete combustion as well as in normal biologic processes. The human body has a natural formaldehyde level of about 3 lg/g, ie, 3 parts per million (ppm) in the blood at all times. 

The relationship between molecular stmcture and sensory properties is very unclear for compounds with odor. It seems likely that there is a set of odors that could be called primaries, but a widely accepted Hst of such primary odor quahties has not been devised. Molecular size and shape have been used to... 

Naphthalenol. 2-Naphthol or p-naphthol or 2-hydroxynaphthalene/7i3 -/5 -i7 melts at 122°C and boils at 295°C, and forms colorless crystals of characteristic, phenoHc odor which darken on exposure to air or light. 2-Naphthol [135-19-3] is manufactured by fusion of sodium 2-naphthalenesulfonate with sodium hydroxide at ca 325°C, acidification of the drowned fusion mass which is quenched ia water, isolation and water-washing of the 2-naphthalenol, and vacuum distillation and flaking of the product. A continuous process of this type has been patented (69). The high sulfate content ia the primary effluent from 2-naphthol production is greatiy reduced ia modem production plants by the recovery of sodium sulfate. 

Although the nose houses and protects the cells that perceive odor, it does not direcdy participate in odor perception. The primary function of the nose is to direct a stream of air into the respiratory passages. While this function is occurring, a small fraction of the inhaled air passes over the olfactory epithelium, located 5—8 cm inside the nasal passages. This olfactory area occupies about 6.45 cm (one square inch) of surface in each side of the nose. 

Aroma chemicals are isolates, or chemically treated oils or components of oils. Some components are removed physically, others chemically. In most cases, they are further purified by distillation. For example, Bois de Rose (rosewood) oil may be distilled to isolate linalool, which may be then further treated chemically to yield derivatives such as linalyl acetate, an important fragrance ingredient and a primary component in its own right of lavender and lavandin oils. Vetiver oil Haiti, although containing only 70% alcohols, is treated with acetic anhydride, then carefully distilled to include valuable odor components in the distillate, even though they may not be esters. 

Olfactory receptors have been a subject of great interest (9). Much that has been postulated was done by analogy to the sense of sight in which there are a limited number of receptor types and, as a consequence, only three primary colors. Thus attempts have been made to recognize primary odors that can combine to produce all of the odors that can be perceived. Evidence for this includes rough correlations of odors with chemical stmctural types and the existence in some individuals having specific anosmias. Cross-adaptation studies, in which exposure to one odorant temporarily reduces the perception of a chemically related one, also fit into this hypothetical framework. Implicit in this theory is the idea that there is a small number of well-defined odor receptors, so that eventually the shape and charge distribution of a specific receptor can be learned and the kinds of molecular stmctures for a specified odor can be deduced. 

Wastewater. Phenol is a toxic poUutant to the waterways and has an acute toxicity (- 5 m g/L) to fish. Chlorination of water gives chlorophenols, which impart objectionable odor and taste at 0.01 mg/L. Biochemical degradation is most frequently used to treat wastewater containing phenol. Primary activated sludge, along with secondary biological treatment, reduces phenol content to below 0.1 mg/L (69). 

The goal of filtration in the modem municipal treatment plant is a maximum of 0.1 ntu (nephelometric turbidity unit), which ensures a sparkling, clear water (8). Freedom from disease organisms is associated with freedom from turbidity, and complete freedom from taste and odor requites no less than such clarity. The National Interim Primary Drinking Water Regulations (NIPDWR) requite that the maximum contaminant level for turbidity at the point of entry into the distribution system be 1.0 ntu unless it can be shown that levels up to 5 ntu do not interfere with disinfection, interfere with the maintenance of a chlorine residual in the distribution system, nor interfere with bacteriological analyses. 

Essential Oils. Volatile oils from plants are referred to as essential oils. The oils can be obtained through steam distillation, solvent extraction, or separation of the oils from pressed fmit. They consist of oxygenated compounds, terpenes, and sesquiterpenes. The primary flavor components of essential oils are oxygenated compounds. Terpenes contain some flavors but are often removed from the essential oil because they are easily oxidized (causiag off-flavors or odors) and are iasoluble. Essential oils are prepared from fmits, herbs, roots, and spices. 

Drinking water suppHed to carbonated soft drink manufacturing faciUties from private or municipal sources must comply with all regulatory requirements. Treated water must meet all U.S. Environmental Protection Agency primary maximum contaminant levels and may also be subject to additional state requirements. Treated water is routinely analyzed for taste, odor, appearance, chlorine, alkalinity, iron, pH, total dissolved soHds, hardness, and microbiological contamination. 

Alkyl hypochlorites, esters of hypochlorous acid, are nonpolar, volatile Hquids with irritating odors and are extremely lachrimatory. The known alkyl hypochlorites (ROCl) are methyl (CH ) [593-78-2] ethyl (C2H ) [624-85-1] /-butyl (/-C H ) [307 0 ], and /-amyl [24251 -12-5], Primary and... 

Phenyhsonitrile has a powerful characteristic odor it is used as a qualitative test (the carbylamine test) for chloroform or primary aromatic amines. Chloroform reacts with phenols in alkaline solution to give hydroxyaromatic aldehydes in the Reimer-Tiemann reaction eg, phenol gives chiefly Nhydroxyben2aldehyde and some sahcylaldehyde (11) (see Hydroxybenzaldehydes). 

The earliest references to cinnamic acid, cinnamaldehyde, and cinnamyl alcohol are associated with thek isolation and identification as odor-producing constituents in a variety of botanical extracts. It is now generally accepted that the aromatic amino acid L-phenylalanine [63-91-2] a primary end product of the Shikimic Acid Pathway, is the precursor for the biosynthesis of these phenylpropanoids in higher plants (1,2). 

Phenyl-2-propenal [104-55-2], also referred to as cinnamaldehyde, is a pale yeUowHquid with a warm, sweet, spicy odor and pungent taste reminiscent of cinnamon. It is found naturally in the essential oils of Chinese cinnamon Cinnamomum cassia, Blume) (75—90%) and Ceylon cinnamon Cinnamomum lanicum, Nees) (60—75%) as the primary component in the steam distilled oils (27). It also occurs in many other essential oils at lower levels. 

Essential oils are obtained from fmits and flowers (61,62). Volatile esters of short- and medium-chain carboxyHc acids or aromatic carboxyHc acids with short- and medium-chain alcohols are primary constituents of essential oils, eg, ethyl acetate in wines, brandy, and in fmits such as pineapple ben2yl acetate in jasmine and gardenia methyl saHcylate in oils of wintergreen and sweet birch. Most of these naturally occurring esters in essential oils have pleasant odors, and either they or their synthetic counterparts are used in the confectionery, beverage, perfume, cosmetic, and soap industries (see Oils, essential). 

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