Petal

Using alcohols instead of water under similar conditions gives cycHc Petals (23), which can be hydroly2ed to acetol. 

Pommade. These are botanical extracts prepared by the enfleurage method wherein flower petals are placed on a layer of fat which extracts the essential oil. This method is appHed to low odored flowers, which do not yield appreciable oil on steam or water distillation, or flowers of valuable but dehcate odor (such as jasmin), which are destroyed on such treatment. Pommades, as such, are seldom used by the industry at present (ca 1995), but are further processed to provide more concentrated extracts such as absolutes. Absolutes, being alcohol-soluble, are much more convenient forms for the perfumer. 

Of all these, probably P-phenethyl alcohol (2) comes closest to the odor of fresh rose petals however, mixing all these components does not reproduce the total fine character of the natural oil. It has been determined that a number of trace constituents representing less than 1% of the volatiles are critical to the development of the complete rose fragrance (10). These include cis- and trans-i.ose oxide (1), nerol oxide (12), rose furan (13), /)i7n7-menth-l-en-9-al (14), P-ionone (15), P-damascone (16), and P-damascenone (3). 

Of all the aromatic organic molecules P-phenethyl alcohol (PEA) (2) is probably the most prestigious aroma chemical in the world of perfumery. This is because of its exquisite odor of natural rose petals. 

Flavone-type dyes occur in all the higher plants in the leaves, roots, bark, fmits, poUen, and flower petals. None have been found in fungi, mosses, or hchens. The most widespread flavone dyes are quercetin [117-39-5] (12) and kaempferol [520-18-3] (13) ... 

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