Odorous fatty oils

The results obtained by application of this method to the flavors of two different olive oils are summarized in Table 5. In the oil sample A, fruity, green apple-like odor notes predominated, while the overall odor of oil B was characterized as fatty, stale. The SHA reflected these flavor differences. Only 0.1 mL or 1 mL, respectively, of the headspace of oil A were necessary to detect the odors of the fruity smelling esters ethyl 2-methylbutanoate and ethyl 2-methyl propanoate as well as the green smelling (Z)-3-hexenal indicating high odor activities of these odorants in oil A (Table 5). On the contrary, the fatty, soapy smelling octanal which was detectable in only 0.2 mL of the headspace of oil B, followed by... 

Odor, Solubility revised. FEMA No. 3264 cA-d-Decenal H H CH3(CH2)4 N(CH2)2CHO liq/ orange, fatty oils ins—water 95% ethanol... 

Properties Oily liquid, having an odor like mustard, garlic, or horse radish. M, P. 13.5°. B. P. 215.5°, Readily soluble in fatty oils and lipoids. In liquid and gaseous state it readily penetrates clothing and leather. In presence of water it undergoes hydrolysis, and it is easily decomposed by bleaching powder and Chlo-ramine-T. Powerful vesicant (blister-producer) very persistent, causing eye irritation, conjunctivitis, and inflammation of respiratory tract which may lead to pneumonia. 

All soaps are salts of fatty acids. The main difference between soaps is the addition of other ingredients that do not alter their cleaning properties dyes for color, scents for a pleasing odor, and oils for lubrication. Soaps that float are aerated so that they are less dense than water. 

The principal criteria presently being used to measure quality of coconut oil are free fatty acids content and color. In addition, sensory evaluation through taste and odor of oil serves to confirm the acceptability of the product. 

Properties Pungent taste and odor usually nearly colorless when fresh but becoming darker and thick on exposure to the air. Optically active, d 0.850-1.100. Soluble in alcohol, carbon disulfide, carbon tetrachloride, chloroform, petroleum ether, and fatty oils insoluble in water except for individual constituents of some oils which may be partially water-soluble, resulting in a loss of these constituents during steam distillation. 

Properties Pure white or cream-colored, waxlike solid faint odor fatty agreeable taste. Affected by light, mp58-59C (capillary tube), d 0.97, FFA <5%, iodine value 3-4, dispersible in hot water, soluble (hot) in alcohol, oils, and hydrocarbons. Combustible. 

Properties Slightly yellow or colorless liquid nauseating odor burning taste. Slightly alkaline in reaction. Soluble in water, alcohol, ether, benzene, lig-roin, and fatty oils. D 0.987, fp -42.0C, bp 115.5C, flash p 68F (20C) (CC), autoign temp 900F (482C). 

Colorless or pale yellow liquid viscous at 25 highly fragrant. rose odor. d O.ft48-O.g63. Congeals at 18-22 to a translucent, cryst mass. — T to —4. /ijf 1.457-1.463. Very slightly sol in water, sparingly so] in alcohol sol in fatty oils, chloroform. Keep cool in well-closed and well-filled containers and protected from light. 

Empirical C10H18O Formula CH3(CH2)eCH=CHCHO Properties Colorless to pale yel. liq. fatty orange rose floral grn. odor fatty fried taste sol. in alcohol, fixed oils insol. in water m.w. 154.25 sp.gr. 0.836-0.846 b.p. 228-230 C ref. index 1.452-1.457 (20 C)... 

Definition Volatile oil obtained from the flowers of Rosa spp., contg. geraniol, citronellol Properties Colorless to pale yel. vise, liq., char, rose odor and taste congeals 18-22 C to a translucent cryst. mass sol. in fatty oils, chloroform sparingly sol. in alcohol very si. sol. in water dens. 0.848-0.863 (30/15 C) ref. index 1.457-1.463 (30 C)... 

Because of their liquid nature at room temperature, essential oils are called oils. However, they should not be confused with fixed oils. Fixed or fatty oils comprise naturally occurring lipids and their esters that may or may not be volatile. Therefore, they differ from essential oils both in chemical and physical characteristics. An essential oil evaporates completely when dropped on paper, whereas fatty oils leave a permanent stain. The odor perceived when smelling a rose, a lily, or a lilac is from the essential oil emitted by the flower (1,6,13). 

Properties Yel. highly vise, liq., char, odor (similar to soya oil), neutral taste sol. in acetone, MCT, fatty oils water-disp. HLB 11.0 acid no. 15 max. iodine no. 90 sapon. no. 230-250 10-30% monogicyerides Environmented Environmentally compat. 

Properties Wh-ylsh. cryst. solid, si. coconut odor, fatty bitter taste sol. In ethanol, acetone, ether, heptane, hexane misc. with oils and fats m.p. 25 C HLB 34 add no. 2 max. Iodine no. 1 max. sapon. no. 250-280 45% min. monoglycerides Toxicology LD50 (oral, rat) > 5 g/kg moderate skin Irritant (undiluted) Environmental Environmentally compat. 

Uses Emulsifier, wetting agent for household and industrial uses Properties Pale-colored liq mild, pleasant odor sol. in alcohols, aromatic, chlorinated and aliphatic solv, fatty oil, disp. in water dens. 8.68 Ib/gal vise. 180-240 cps cloud pt. 90-102 F flash pt. 500 F HLB 11.0 100% act. 

Commercial cmde lecithin is a brown to light yeUow fatty substance with a Hquid to plastic consistency. Its density is 0.97 g/mL (Uquid) and 0.5 g/mL (granule). The color is dependent on its origin, process conditions, and whether it is unbleached, bleached, or filtered. Its consistency is deterrnined chiefly by its oil, free fatty acid, and moisture content. Properly refined lecithin has practically no odor and has a bland taste. It is soluble in aflphatic and aromatic hydrocarbons, including the halogenated hydrocarbons however, it is only partially soluble in aflphatic alcohols (Table 5). Pure phosphatidylcholine is soluble in ethanol. 

Tall oil rosin is a by-product of paper manufacturing. Raw wood chips are digested under heat and pressure with a mixture of sodium hydroxide and sodium sulfide. Soluble sodium salts of lignin, rosin, and fatty acids are formed, which are removed from the wood pulp as a dark solution. The soaps of the rosin and fatty acids float to the top of the mixture, where they are skimmed off and treated with sulfuric acid to free the rosin and fatty acids. This mixture, known as cmde tall oil (CTO), is refined further to remove color and odor bodies fractional distillation separates the tall oil rosin acids from the fatty acids (see Tall oil). 

The quaHty, ie, level of impurities, of the fats and oils used in the manufacture of soap is important in the production of commercial products. Fats and oils are isolated from various animal and vegetable sources and contain different intrinsic impurities. These impurities may include hydrolysis products of the triglyceride, eg, fatty acid and mono/diglycerides proteinaceous materials and particulate dirt, eg, bone meal and various vitamins, pigments, phosphatides, and sterols, ie, cholesterol and tocopherol as weU as less descript odor and color bodies. These impurities affect the physical properties such as odor and color of the fats and oils and can cause additional degradation of the fats and oils upon storage. For commercial soaps, it is desirable to keep these impurities at the absolute minimum for both storage stabiHty and finished product quaHty considerations. 

Sulfoxides occur widely in small concentrations in plant and animal tissues, eg, aHyl vinyl sulfoxide [81898-53-5] in garlic oil and 2,2 -sulfinylbisethanol [3085-45-8] as fatty esters in the adrenal cortex (1,2). Homologous methyl sulfinyl alkyl isothiocyanates, which are represented by the formula CH3SO(CH2) NCS, where n = 3 [37791-20-1], 4 [4478-93-7], 5 [646-23-1], 8 [75272-81-0], 9 [39036-83-4], or 10 [39036-84-5], have been isolated from a number of mustard oils in which they occur as glucosides (3). Two methylsulfinyl amino acids have also been reported methionine sulfoxide [454-41-1] from cockroaches and the sulfoxide of i -methylcysteine, 3-(methylsulfinyl)alaiiine [4740-94-7]. The latter is the dominant sulfur-containing amino acid in turnips and may account in part for their characteristic odor (4). 

Distillation By-Products. Of the CTO distiHation by-products, ie, pitch, heads, and DistiHed TaH Oil (DTO), only the last, a unique mixture of rosin and fatty acids, has significant commercial value. Pitch and heads are used as fuel the former has a fuel value of 41,800 kj/kg. TaH oil heads have outstanding solvent properties, but also have a bad odor, which is hard to remove. They contain a relatively high fraction of palmitic acid which can be recovered by crystallization. 

Paint and varnish manufacturing Resin manufacturing closed reaction vessel Varnish cooldng-open or closed vessels Solvent thinning Acrolein, other aldehydes and fatty acids (odors), phthalic anhydride (sublimed) Ketones, fatty acids, formic acids, acetic acid, glycerine, acrolein, other aldehydes, phenols and terpenes from tall oils, hydrogen sulfide, alkyl sulfide, butyl mercaptan, and thiofen (odors) Olefins, branched-chain aromatics and ketones (odors), solvents Exhaust systems with scrubbers and fume burners Exhaust system with scrubbers and fume burners close-fitting hoods required for open kettles Exhaust system with fume burners... 

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