Peach Aldehyde

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... 

Synonyms Aldehyde Cl4 Aldehyde Cl4 pure y-Heptyl butyrolactone 5-Heptyldihydrofuran-2-one 4-Hydroxyundecanoic acid lactone 5-Hydroxyundecanoic acid y-lactone Peach aldehyde Undecanoic y-lactone Undecan-4-olide y-Undecyl lactone Classification Heterocyclic compd. nonaromatic lactone... 

By long tradition certain compounds are commonly known by names such as aldehyde Cjs or strawberry aldehyde, aldehyde C14, or peach aldehyde. While the sensory description is accurate, the chemical designation is not. Aldehyde C,g is in fact ethyl 2,3-epoxy-3-phenyl-butanoate whereas aldehyde ,4 is 4-hydroxy unde-canoic acid, a y-lactone. 

HCOOCHjCHj. Colourless liquid with the odour of peach-kernels b.p. 54 C, Prepared by boiling ethanol and methanoic acid in the presence of a little sulphuric acid the product is diluted with water and the insoluble ester separated and distilled. Used as a fumigant and larvicide for dried fruits, tobacco and foodstuffs. It is also used in the synthesis of aldehydes. 

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,... 

The uses of vanillin in international perfumery are many. In aldehydic perfumes, vanillin provides the powdery impression given by the background smell, usually up to 2% in the perfume concentrate. In fruity notes, vanillin enhances the various fruity constituents (0.1—0.5% in pears up to 2% in peaches) for instance, a peach note is not fully peach without vanillin. When vanillin is combined with some floral notes, such as heliotrope and orchid, which actually contain strong vanilla impressions, amounts of 2—5% are possible. However, with notes such as rose, orange flower, and jonquil, the addition of 0.1—2% vanillin can bring warmth and elegance. In woody families such as fougiire and chypre, and also in spicy perfumes, the harsh impression also needs the fine, smooth aroma provided by vanillin traces. 

White peach scale. Several scale sex pheromones have now been elucidated each of them possesses an asymmetric center and usually a trisubstituted alkene link within an isoprenoid framework (43). The structure of the white peach scale pheromone, R,Zb-II (Figure 8), lent itself to synthesis with another chiral starting material, namely limonene (44). Selective ozonlysis followed by workup with dimethyl sulfide-methanol provided a ketoacetal, III. Wittig methylenation followed by hydrolytic cleavage of the acetal gave a dienaldehyde, IV. Conversion of the aldehyde via the acid to an amide (45) with enantiomerically pure ot-methylbenzylamine permitted chromatographic assessment of the purity of the diene aldehyde (and the limonene). The required R-isomer of the diene aldehyde was >48% ee. 

The reason why these enzymes have received considerable attention over the years is that they display a high degree of enantiotopic selectivity on the prochiral aldehyde and ketone substrates. The selectivity of these enzymes is in many instances masked by the rate of spontaneous racemization of the cyanohydrins, which are prone to racemization under non-acidic conditions. This balance of selectivity of the enzymes versus the competition with the spontaneous racemization reaction as a function of the pH was described as early as 1921 using the hydroxynitrile lyase enzyme from peach leaves [22], These early experiments describe one of the challenges of applying hydroxynitrile lyases on an industrial scale. 

Japanese female peach fruit moth have been synthesised (Scheme 10).2 9 The phosphine oxide starting material (51) was obtained from a Wittig reaction of the ylide derived from 1,1-diphenylphospholanium perchlorate. The reaction of (l-methyl-2-propenyl)diphenylphosphine oxide carbanion (55) with the optically active aldehyde (54) is the key step in a short synthesis of the sesquiterpenes (-)-a-selinene (58) and (-t-)-a-helmiscapene... 

Spadone et al. (1990) also identified aliphatic unsaturated aldehydes, long-chain 2-alkanones, lactones and esters which are only present in green coffee and would give the beans the characteristic soapy, fatty and fruity (coconut, peach, apricot) notes. They were the first authors to find (3-damascenone (Section 5,D.38) in raw coffee, a compound that resists roasting and contributes highly to the tea-like and fruity flavor of the beverage,... 

Many flavors involve sugar glycosides. Two familiar ones are cinnamon and vanilla, in which the sugars bond to cinnamaldehyde (3-phenyl-2-propenal) and vanillin, respectively. Both of these compounds are aromatic aldehydes. The distinctive taste of the kernel in a peach or apricot pit (a bitter-almond flavor) is due to laetrile, a controversial substance suggested as a cancer treatment by some. 

Aldehyde C 14 Soc. Peach (3/010811) Y-Undecalactone 203-232-2 Charlab LPC Dehyquart C Dehyquart C Crystals Laurylpyridinium chloride Uniquart C 203-233-8 Armeen LSD 2-Ethylhexylamine 203-234-3... 

Prunus persica (peach) Screening for HNL activity in Rosaceae [25], protein isolated, three isoenzymes Aliphatic and aromatic aldehydes 60 (R) — [49]... 

The reduction of aldose sugars with sodium borohydride gives, as we would expect, a primary alcohol in place of the aldehyde. These diols are called alditols. Thus, glucose is reduced to glucitol (Figure 16.29), more commonly referred to as sorbitol. Sorbitol is less sweet than sucrose and is metabolized slowly (to fructose), so it is often used in sugar-free products, especially for diabetics. It occurs naturally in peaches, plums, apples, and pears. Since alditols do not contain a carbonyl group, they cannot cyclize and exist in the open-chain form. 

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