Peach alcohols

Benzaldehyde Cyanohydrin. This cyanohydrin, also known as mandelonitrile [532-28-5] is a yellow, oily Hquid, insoluble in water, but soluble in alcohol and diethyl ether. Mandelonitrile is a component of the glycoside amygdalin [29883-15-6] a precursor of laetdle [1332-94-7] found in the leaves and seeds on most Prunus species (plum, peach, apricot, etc). In 1832, mandelonitrile was the first cyanohydrin to be synthesized. 

Fig. 3. (Top left) Chemical methods used to depolymerize the polyesters. (Top right) Thin-layer and gas-liquid chromatograms (as trimethylsilyl derivatives) of the monomer mixture obtained from the cutin of peach fruits by LiAlD4 treatment. In the thin-layer chromatogram the five major spots are, from the bottom, C18 tetraol, C16 triol, and C18 triol (unresolved), diols, and primary alcohol. Nx = C16 alcohol N2= C18 alcohol Mj = C16 diol M2 = C18 diol D = C16 triol D2 and D3 = unsaturated and saturated C18 triol, respectively, T4 and T2, unsaturated and saturated C18 tetraol, respectively. (Bottom) Mass spectrum of component D3 in the gas chromatogram. BSA = bis-N,O-trimethylsilyl acetamide...

Peaches and nectarines are members of the same species (Prunus persica). There is controversy over whether nectarine is a separate and distinct fruit or merely a variety of peach [68]. Nectarines lack skin fuzz or pubescence. Approximately 100 volatile compounds have been identified in peaches and nectarines, including alcohols, aldehydes, alkanes, esters, ketones, lactones and terpenes [14, 15, 17, 64, 65, 68-71]. Among them, lactones, particularly y-decalactone and d-decalactone, have been reported as character-impact compounds in peaches and nectarines where they process a strong peach-like aroma [66]. Lactones act in association with Ce aldehydes, aliphatic alcohols and terpenes (Table 7.2,... 

Primus persica (L.) Batsch. Tou Ren (Peach) (leaf, flower, fruit) Malic acid, citric acid, octalactone, leucoanthocyanins, tannins, hexalactone, hectalactone, benzyl alcohol, nonalactone, decalactone, ethanol, hexanol, acetadehyde, benzaldehyde, acetic acid, pentanoic acid, hexanoic acid.50 Astringent, febrifuge, parasiticide, diuretic, sedative, vermifuge. 

Anhydrous vanadium trichloride is a crystalline solid of the colonr of peach blossom. It is extremely hygroscopic, deliquescing to a brown liquid. It gives green solutions in alcohol and ether. Density at 18° C., 3-00. The absorption spectrum has been studied.8 On being strongly heated in hydrogen it is reduced to vanadium dichloride, VCla,... 

These terpene notes are supported by (Z)-3-hexenol, (E)-2-hexenal, (E)-2-hexenol with their fresh, green character. Gamma- and delta-lactones (4-decanolide, 5-decan-olide, 4-dodecanolide, 5-dodecanolide-(Z)-7-decen-5-olide) impart the sweet, creamy, buttery, peach and apricot character. 2,5-Dimethyl-4-hydroxy-furan-3(2H)-one and 2,5-dimethyl-4-methoxy-furan-3(2H)-one are responsible for the sweet creamy fruity body. A bouquet of esters imparts the overall fruity character (mainly esters of ethyl-, (Z)-3-hexenyl and butyl alcohol with acetic-, butanoic-, 2-butenoic, 3-hydroxybutanoic- and hexanoic acid). 

Other fruit spirits are distilled from fresh or frozen fruits or their juices (blueberries, raspberries, strawberries, currants, apricots, peaches and others) while adding alcohol. Pomaceous fruit spirits are made from fresh fermented apples or other pomaceous fruits, from the whole fmit or its juices without the addition of sugar-containing substances, sugar or alcohol of another kind with a minimum alcohol content of approx. 38% by vol. 

Properties Colorless to light-yellow liquid peach-like odor. D 0.941-0.944, refr index 1.450-1.454. Soluble in 4-5 volumes of 60% alcohol soluble in benzyl alcohol, benzyl benzoate, and most fixed oils. Combustible. 

Ceratocystis sp. Banana, pear, peach, plum Alcohols, esters, monoterpene alcohols, lactones... 

Moore s Elixir of Valerianate of Ammonia. Take of valerianic acid, 1 fluid ounce distilled water, 24 fluid ounces inodorous alcohol, 12 fluid ounces simple syrup, 12 fluid oimces peach water, 8 fluid ounces saturated tincture of red sounders, 4 fluid drachms saturated tincture of recent orange peel, 1 fluid ounce oil of bitter al-monds, 5 minims and oil of sweet orange, 20 minims. Mix the valerianic acid and the distilled water, and a sufficient quantity of oacbonate of ammonia to saturato the acid ... 

Brandy is made by distilling wine or the fermented juices of apples, peaches, or other fruits. It contains from 44 to 55 per cent of alcohol. Cognac is a high grade of brandy made from wine. 

The organic acids, formic and butyric acids may be detected by heating a sample of the glycerine in a test tube with alcohol and sulphuric acid, when, if present, compoimd ethers, such as ethylic formate and but5rote, the former smelling like peaches and the latter of pine-apple, will be formed. 

Properties Colorless liq., peach/apricot odor, fruity green taste sol. in alcohol insol. in water m.w. 226.36... 

Properties Colorless oily liq., fatty peachy odor, butter peach-like flavor sol. in alcohol insol. in... 

PDM-0421, PDM-0821, PDM-1922. See Phenylmethyl polysiloxane PDM-704, PDM-7050. See Tetramethyl tetraphenyl trisiloxane PDMS. See Polydimethylsiloxane PDX-84367. See Polyetherimide resin PDX-84368. See Polycarbonate PDX-84369. See Polybutylene terephthalate PE-25. See Polyethylene, medium density PE. See Pentaerythritol Polyethylene PEA P-PEA. See Phenethyl alcohol Peach aldehyde. See y-Undecalactone Peach kernel extract. See Peach (Prunus persica) kernel extract... 

Properties Colorless liq., honey rose-like odor, sweet peach-like taste misc. in alcohol, chloroform, ether insol. in water m.w. 208.26 dens. 1.044 b.p. 265 C flash pt. > 212 F ref. index 1.492... 

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