Odoriferous terpenes

In subsequent studies the simple terpenes EJi-a- and -/3-farnesene (3 8 and 39, respectively) were identified in dominant male urine.128 These odoriferous terpenes had long been recognized as components of cues released by a variety of other organisms (red fire ants, aphids, wild potato plants, fruit flies, and springbok). Because neither was detected in male bladder urine, attention was focused on the preputial glands as the source. Volatile components from dissected, fat-free preputial glands of dominant male mice were, again, preconcentrated on Ten ax. Subsequent GC analysis readily allowed identification of known 37 and 38. None of the earlier two components 36 or 37 was observed in the preputial volatiles, but both were present in the bladder urine of the same animals. 

Collins R.R (1976) Terpenes and odoriferous materials from microorganisms. Lloydia, 39, 20- 24. 

The odoriferous compounds in Vitis vinifera grapes which have been studied in the greatest detail belong to the terpene family. These compounds are responsible for the characteristic aroma in Muscat grapes and wines, although they are also present (at low concentrations) in simple-flavored varieties. Both free forms and odorless, mainly glycosylated, precursors have been identified in wine and grapes. 

The large family of terpene compounds (approximately 4000) are very widespread in the plant kingdom. Compounds within this family hkely to be odoriferous are monoterpenes (compounds with 10 carbon atoms) and sesquiterpenes (15 carbon... 

About forty terpene compounds have been identified in grapes. Some of the monoterpene alcohols are among the most odoriferous, especially linalol, a-terpineol nerol, geraniol, citronellol and ho-trienol, which has a floral aroma reminiscent of rose essence (Figure 7.1). The olfactory perception thresholds of these compounds are rather low, as little as a few hundred micrograms per liter (Table 7.1). The most odoriferous are citronellol and linalol. Furthermore, the olfactory impact of terpene compounds is synergistic. They play a... 

The oxidative degradation of carotenoids (Figure 7.3), terpenes with 40 carbon atoms (tetrater-penes), produces derivatives with 9, 10, 11 or 13 carbon atoms (Enzel, 1985). Among these compounds, norisoprenoid derivatives with 13 carbon atoms (Ci3-norisoprenoids) have interesting odoriferous properties. These compounds are common in tobacco, where they were initially smdied (Demole et al., 1970 Demole and Berthet, 1972), but they have also been studied in grapes (Schreier et al., 1976 Simpson et al., 1977 Simpson, 1978 Sefton et al., 1989 Winterhalter, 1993). 

Anisomyces odoratus has been reported to produce odoriferous simple aromatic compounds, terpenes and lanostadienoic acids (22). The unusual amino acid 2-amino-4-N-ureidopropionic acid and its oxalyl derivative were recently isolated from Coniophora puteana (23). 

By gentle heating or steam distillation of many plant materials one obtains mixtures of odoriferous compounds called essential oils. These compounds have a variety of uses including as the basic building blocks of adhesives, medication and the making of perfumes. Terpenes and terpenoids are the most abundant constituent of essential oils. Most terpenes possess skeletons of 10 (monoterpenes),... 

Most essential oils contain a significant proportion of terpenes (monoterpenic and sesquiterpenic hydrocarbons). For example, their level in some citrus essential oils is 95% or more. These substances are not usually essential to the smell and aroma character of essential oils, as the most important odoriferous compounds are alcohols, aldehydes, ketones, esters and other compounds. Furthermore, terpenic hydrocarbons are a reason for the limited solubility of essential oils in diluted ethanol and are often the cause of deterioration of essential oils that easily oxidise or polymerise. By removing hydrocarbons from essential oils, concentrates are obtained. Monoterpene-free or sesquiterpene-free essential... 

Celery seed oleoresin contains more odoriferous principles and less terpenes it also contains apiin and other flavonoids (jiangsu). 

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