Peach odor

Properties Colorless liq., fruity peach odor si. sol. in water m.w. 170.25 dens. 0.952 b.p. 281 C flash pt. > 230 F ref. index 1.4490 Toxicology LD50 (IV, mouse) 56 mg/kg poison by IV route primary skin irritant TSCA listed Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and fumes... 

Show how the scheme for formation of 4-butanolactone in Problem 19.47 can be used to synthesize lactones (a) and (b), each of which has a peach odor and is used in perfumery. As sources of carbon atoms for these syntheses, use diethyl malonate, ethylene oxide, 1-bromoheptane, and 1-nonene. 

Observable Characteristics - Physical State (as normally shipped) Liquid Color Coloriess Odor Miid pungent, resembiing that of peach seed kemeis. 

Colorless gas or liquid with an odor like bitter almond or peach kernels. Odor is detectable at 0.8 ppm, but some individuals are unable to detect odor at all. Used as an industrial fumigant. It is also used in electroplating, mining and in producing synthetic fibers, plastics, and dyes. Industrially, it can be found mixed with a variety of gases including carbon monoxide, cyanogen, and phosphine. 

Clear, colorless to pale yellow-brown, watery, volatile liquid with a sweet, irritating or pungent odor resembling peach pits, onions, or garlic. Evaporates quickly when spilled. Turns dark on exposure to air. Odor threshold concentrations of 1.6 and 8.8 ppmv were reported by Stalker (1973) and Nagata and Takeuchi (1990), respectively. 

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... 

Practical experience abetted by statistical surveys reveals a wide diversity of taste and odor preferences among peoples worldwide. For example, in studying preferences for flavored yogurt, strawberry is the clear winner in a majority of countries surveyed. Exceptions were a preference for cheny (Germany), citrus (Japan), coffee (Swiizerland). and blueberry (Austria). The least preferred flavors were orange, tropical, peach, and banana flavors. 

Numerous y- and 8-lactones were identified in Tokaji aszu grapes (Miklosy and Kerenyi, 2004 Miklosy et al., 2004). The odor notes of the y-lactones were described as resin- and caramel-like, roasted, or honey, while the 8-lactones exhibited characteristic notes of coconut, chocolate, and peach. The same lactones had been identified earlier from botrytized wines but not from normal wines (Schreier et al., 1976). Lactones are mostly found in oxidatively aged wines but seem to develop in fruit due to the oxidizing effect of B. cinerea, water loss, or Maillard reactions (Miklosy et al., 2004). 

Gas used as a fumigant for citrus trees, and in ships and buildings against rodents and vermin salts used for case-hardening steel Possesses a peculiar peach blossom odor nausea and vomiting feeble pulse shallow breathing dyspnea cyanosis convulsions and collapse... 

Possesses a peculiar peach blossom odor Nausea and vomiting feeble pulse shallow breathing dyspnea cyanosis convulsions and collapse... 

Place the test tubes in a warm water bath at 60°C for 15 min. Remove the test tubes from the water bath, cool, and add 2 mL of water to each. Note that there is a layer on top of the water in each test tube. With a Pasteur pipet, take a few drops from this top layer and place on a watch glass. Note the odor. Match the ester from each test tube with one of the following odors banana, peach, raspberry, nail polish remover, wintergreen. 

Health effects nausea and vomiting, feeble pulse, shallow breathing, dyspnea, cyanosis, convulsions, and collapse (possesses a peculiar peach-blossom odor)... 

PROP Volatile oil from dried ripe kernels of bitter almonds or from other kernels containing amygdalin, such as apricots, cherries, plums, and especially peaches. Colorless liquid strong almond odor. Bp 179°, d 1.045-1.070 15°. Sidy sol in water sol in fixed oils and propylene glycol insol in glycerin. 

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. 

Odor of bitter almonds or peach kernels G-series nerve agents (C01) General blood agents (C12) Vomiting agents (C20)... 

GF Liquid with sweet or musty odor of peaches. 

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