Peach-like

The odor quality and strength of the two citronellol enantiomers were found to be different.The (35)(—)-enantiomer (Rhodinol) possesses a much finer rose odor than the (3i )(+)-enantiomer. (35)(-)-Citronellol has a sweat, peach-like flavor, while (3i )(- -)-citronellol has a bitter taste. (35 )(—)-Citronellol has been found in a number of geranium and rose oils. (3i )(+)-Citronellol occurs in the oils of Ceylon and Java citronella, Cymhopogon winttrianusff Boronia citriodora. Eucalyptus citriodoraff geranium, Spanish verbena and others. Because of the... 

Some representatives of y-lactones are y-valerolactone 150, y-decalactone 151 with peach-like flavour, (Z)-6-dodecen-4-olide 152, 3-methyl-4-octanolide (whiskey lactone) 153 and 3-hydroxy-4,5-dimethyl-2(51T)-furanone (sotolone) 154 (Structure 4.46), found in fenugreek, coffee and sake [1-4, 21-23, 62]. 

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,... 

Decanolide (y-decalactone), which imparts a powerful fruity, especially peach-like aroma has a market volume of several hundred tons per year. In the early 1980s, natural 4-decanolide was an extremely expensive, rare natural flavour (price in excess of US 10,000 per kilogram). The subsequent introduction and optimisation of its biotechnological production has resulted in a steady decrease of the price to approximately US 300 per kilogram and an increase of the market volume to several tons per year [8]. 

The closely related 5-decanolide (5-decalactone), not only found in many fruits but also found in dairy products, exhibits a creamy-coconut, peach-like aroma [49] and can be synthesised from the corresponding a,(3-unsaturated lactone 2-decen-5-olide found in concentrations of up to 80% in Massoi bark oil using basidiomycetes or baker s yeast [229]. After about 16 h of fermentation, 1.2 g 5-decanolide was obtained. At the same time, the minor lactone in... 

F Peach-like, heavy fruity at <10 ppm O 100aC Sweet, chocolate, toasted bready ... 

Leucine 3-methyl- butanal malty fruity,peach-like(43) burnt,green,sickly(44 )... 

In Group 9 various organic acids like lactic acid (Flavis 08.004, FEMA 2611), pyruvic acid (Flavis 08.019, FEMA 2970) and succinic acid (Flavis 08.024, registered in Food Chemical Codex) together with various diesters are found. Beside some diols, numerous lactones such as y-decalactone (Flavis 10.017, FEMA 2360) with peach-like notes and 8-decalactone (Flavis 10.007, FEMA 2361) with a sweet coconut-like profile are represented. 

The commercial almond is the pit of the peach-like fruit, not consumed as such. The raw almond has a nutty, fatty, slightly green and benzaldehyde character. Almonds are generally roasted to get the typical roasted, nutty, popcorn, slight caramel character with a very low benzaldehyde note. The well known bitter almond oil is isolated from fresh raw bitter almonds and consists mainly of pure benzaldehyde. 

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. 

Candida strains convert ricinoleic acid into If-decalactone, which displays the fatty, fruity aroma typical of peaches. Ricinoleic acid (12-hydroxy octadec-9-enoic acid) is the major fatty acid in castor oil (approx. 80 %). The yeast can lipolyze castor oil glycerides and the liberated ricinoleic acid is subsequently metabolized via d-oxidation and eventually converted to 4-hydroxy-decanoic acid (Figure 5). Recently a European patent has been filed (20) essentially covering the same procedure. Shake culture fermentations were carried out on 100 ml scale for one week. The 4-hydroxydecanoic acid formed was converted to )f-decalactone by boiling the crude, acidified (pH 1.5) fermentation broth for a period of 10 minutes. The lactone was isolated via solvent extraction and a yield of some 5 g/1 was obtained. The same lactone was detected as the major volatile component formed when the yeast, Sporobolomyces odorus was grown in standard culture medium (21). Although the culture medium displayed an intense fruity, typical peach-like odor, the concentration of y-decalactone amounted to no more than 0.5 mg/1. 

Ci0Hi8O2, Mr 170.25, bp3 Pa 117-120°C, r/f 5 0.9540, ng 1.4537, is a flavor constituent of many types of fruit, cheese, and other dairy products. It is a colorless, viscous liquid with a creamy-coconut, peach-like aroma. 

C12H22O2, Mr 198.30, dfd 0.948-0.954, is a colorless to slightly yellowish liquid with a powerful fruity, peach-like and oily odor. It may be produced in the same way as 8-decalactone. T ike that compound, it is mainly used in cream and butter flavors. 

This ester has a very diffusive and penetrating, sweet-ethereal, fruity odor. In extreme dilution it is reminiscent of apple peel with a slightly fatty peach-like undertone (Arctander, 1967). It has a fruity, over-ripe, cheesy flavor (Chemisis, 1999). The probable threshold would be 43 ppb in water (confidence limits 15-120 ppb) according to Ahmed et al. (1978) and the probable flavor threshold 59 ppb (confidence limits 23-150). 

Sn-beta, combined with hydrogen peroxide as oxidant, has the potential to substitute classical oxidants, for example peracids, in BV oxidations. As an example, the oxidation of delfone (2 pentylcyclopentanone) to d-decalactone (tetrahydro-6-pentyl-2H-pyran-2-one) is currently achieved using the corrosive peracetic acid. The resultant lactones have a creamy coconut-and peach-like aroma and are important flavor constituents of many types of fruit, and cheese and other dairy products. The lactones are also used in fragrances the two enantiomers have different aromas. Sn-beta was tested for this BV transformation in a stirred reactor. The desired lactone product was obtained in 86% yield in the presence of the Sn-beta catalyst. (302) This result demonstrated clearly that the combination of Sn-beta and hydrogen peroxide is an environmentally friendly alternative to the commonly used organic peracids, even in asymmetric synthesis. Instead of a stoichiometric amount of carboxyHc acid waste, water is produced as a side product from the oxidant. 

C oH 02, Mr 168.24. A liquid with a fruity-flowery odor, bp. 95-96°C (40Pa). (-)-d-J. ([aJu -30.4°, neat), found, among others, in jasmin(e) absolute and tea flavor, (+)-d-J. occurs in tuberose absolute, peach and mango flavor. For general and stereoselective syntheses, see Lit.. The peach-like smelling y-J. in the (+)-form contributes to the flavors of peach, mango, and yellow passion fruit. For analysis and preparative chromatographic separation of the enantiomers, see Lit., biosynthesis Lit.. The jasmolac-tones A-D are bicyclic structures. ... 

Uses Fragrance in cosmetics synthetic flavoring agent in foods and pharmaceuticals Features Peach-like flavor Regulatory FDA 21CFR 172.515 FEMA GRAS Manuf/Distrib. Acme-Hardesty http //www.acme-hardesty.com. Advanced BioTech http //www.adv-bio.com. Advanced Synthesis Tech. 

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

Features Apricot, peach-like flavor Regulatory FEMA GRAS Manuf./Distrib. Aldrich http //www.sigma-aidrich.com-, Degussa Flavors/Alfrebro... 

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... 

IFF described the hydroformylation of / -(isopropyl)phenyl dimethylcarbinol at 69 bar (Scheme 6.61) [132]. The distilled product showed an interesting green, wood, peach-like, and balsamic aroma profile with green and floral topnotes. 

Schnermann and Schieberle [54] reported 13 odorants with the highest flavor dilution factors in milk chocolate as 3-methylbutanal (malty) 2-ethyl-3,5-dimetbylpyrazine (potato chip-like) 2- and 3-methylbutanoic acid (sweaty) 5-methyl-(E)-2-hepten-4-one (hazelnut-like) l-octen-3-one (mushroom-Uke) 2-ethyl-3,6-dimethylpyiazine (nutty, earthy) 2,3-diethyl-5-methylpyrazine (potato chip-like) (Z)-2-nonenal (green, tallowy) (E,E)-2,4-decadienal (fatty, waxy) (E,E)-2,4-nonadienal (fatty) 8-decalactone (sweet, peach-like) and 2-methyl-3-(methyldithio)furan. 

The aroma of peaches is characterized by y-lactones (C6-C12) and 5-lactones (Cio and Cl2). The main compound in the lactone fraction is (R)-l,4-decanolide, which has a creamy, fruity, peach-like odor. Other important compounds should be benzaldehyde, benzyl alcohol, ethyl cinnamate, isopentyl acetate, linalool, a-terpineol, a- and 3-ionone, 6-pentyl-a-pyrone (Formula 18.39, VIII), hexanal, (Z)-3-hexenal, and (E)-2-hexenal. Aroma differences in different varieties of peaches are correlated with the different proportions of the esters and monoterpenes. In the case of nectarines (Prunus persica L., Batsch var. nucipersica Schneid), the lactones y-C8-Ci2 and 5-Cio belong to the compounds with the highest aroma values. 

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