Pinenes aroma

P-parinaric acid, physical properties, 5 33t P-pentenoic acid, physical properties, 5 3 It P-peroxylactones, 18 484 Beta phase titanium, 24 838 in alloys, 24 854-856 properties of, 24 840, 941 P-phellandrene, 24 493 P-picoline, 21 110 from acrolein, 1 276 uses for, 21 120 P-pinene, 3 230 24 496-497 major products from, 24 478 /-menthol from, 24 522 as natural precursor for aroma chemicals, 3 232 terpenoids from, 24 478-479 P-propiolactone, polymerization of, 14 259 P-quartz solid solution, 12 637—638 Beta ratio, in filtration, 11 329—330 Beta (P) rays, 21 285 P-scission reactions, 14 280-281 P-skytanthine, 2 101 P-spodumene solid solution, 12 638-639 P-sulfur trioxide, 23 756 P-sultones, 23 527 P-tocopherol, 25 793 P-tocotrienol, 25 793 P-vinylacrylic acid, physical properties, 5 33t... 

Citrus oils contain up to 95% monoterpene hydrocarbons (usually limonene, but others as well, e.g., lemon oil also contains a-terpinene and /3-pinene). The important aroma-determining components of citrus oils are functionalized terpenes and aliphatic compounds (predominantly carbonyl compounds and esters), present only in relatively low concentrations [358]. Thus, several methods are employed to concentrate citrus oils on an industrial scale. The monoterpene hydrocarbon... 

Mandarin peel oil volatiles contain many of the same volatiles as orange peel oil however, there are a few differences such as elevated levels of dimethyl an-thranilate and thymol. It has been reported [54] that the characteristic mandarin peel oil aroma was due to a combination of dimethyl anthranilate, thymol, a-terpinene and /1-pinene. 

Approximately 230 volatile compounds have been identified in raspberry fruit [35]. The aroma of raspberries is composed of a mixture of ketones and aldehydes (27%) and terpenoids (30%), alcohols (23%), esters (13%) and furanones (5%). The raspberry ketone (Fig. 7.5) along with a-ionone and jS-ionone have been found to be the primary character-impact compounds in raspberries. Other compounds such as benzyl alcohol, (Z)-3-hexen-l-ol, acetic acid, linalool, geraniol, a-pinene, jS-pinene, a-phellandrene, jS-phellandrene and jS-caryophyllene contribute to the overall aroma of mature red raspberries [101-105]. The most important character-impact compounds of raspberries are summarised in Table 7.3. 

Wild and cultivated blackberries have been used as food and medicine for hundreds of years [106]. Approximately 150 volatiles have been reported from blackberries [107]. The aroma profile is complex, as no single volatile is described as characteristic for blackberry [108, 109]. Several compounds have been suggested as prominent volatiles in blackberries using AEDA, e.g. ethyl hexanoate, ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, 2-heptanone, 2-undecanone, 2-heptanol, 2-methylbutanal, 3-methylbutanal, hexanal, ( )-2-hexenal, furaneol, thiophene, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 2-methylthiophene, methional, a-pinene, limonene, linalool, sabinene. 

Important aroma compounds of black currant berries have been identified mainly by GC-O techniques by Latrasse et al. [119], Mikkelsen and Poll [115] and Varming et al. [7] and those of black currant nectar and juice by Iversen et al. [113]. The most important volatile compounds for black currant berry and juice aroma include esters such as 2-methylbutyl acetate, methyl butanoate, ethyl butanoate and ethyl hexanoate with fruity and sweet notes, nonanal, /I-damascenone and several monoterpenes (a-pinene, 1,8-cineole, linalool, ter-pinen-4-ol and a-terpineol) as well as aliphatic ketones (e.g. l-octen-3-one) and sulfur compounds such as 4-methoxy-2-methyl-butanethiol (Table 7.3, Figs. 7.3, 7.4, 7.6). 4-Methoxy-2-methylbutanethiol has a characteristic catty note and is very important to blackcurrant flavour [119]. 

Table X. Contribution of thymol, dimethyl anthranilate, 3-pinene and y-terpinene to the aroma and taste of coldpressed tangerine and mandarin oils.

The curry leaf plant is highly valued for its characteristic aroma and medicinal value (Philip, 1981). A number of leaf essential oil constituents and carbazole alkaloids have been extracted from the plant (Mallavarapu et al., 1999). There are a large number of oxygenated mono- and sesquiterpenes present, e.g. c/s-ocimene (34.1%), a-pinene (19.1%), y-terpinene (6.7%) and P-caryophyllene (9.5%), which appear to be responsible for the intense odour associated with the stalk and flower parts of curry leaves (Onayade and Adebajo, 2000). In fresh bay leaves, 1, 8-cineole is the major component, together with a-terpinyl acetate, sabinene, a-pinene, P-pinene, P-elemene, a-terpineol, linalool and eugenol (Kilic et al., 2004). 

The major monoterpene hydrocarbons present in pepper oil are a- and (3-pinenes, sabinene and limonene. Chemical structures of major aroma compounds are illustrated in Fig. 2.1. 

Quantitative chromatographic analysis of the composition of distilled essential oil was reported previously by Nigam and Purohit (1960) and by Lawrence (1970). The major constituent of large cardamom essential oil is 1,8-cineole (65-80%), while the content of a-terpenyl acetate is low (traces to 5%). The monoterpene hydrocarbon content is in the range of 5-7%, of which limonene, sabinene, terpinene and pinene are significant components. The terpinols comprise approximately 5-7% of the oil. The high cineole and low terpenyl acetate probably account for the very harsh aroma of this spice in comparison with that of true cardamom (Pruthi, 1993). 

It contains the same aroma compounds as nutmeg but in smaller amounts, mainly monoterpenes (87.5%), monoterpene alcohols (5.5%) and other aromatics (7%). Like nutmeg essential oil, the main constituents of mace essential oil are sabinene, a-pinene, (3-pinene, myrcene, limonene, 1,8-cineole, terpinen-4-ol, myristicin, y-terpinene and safrole. Mace oil is more expensive than nutmeg oil. 

M. koenigii (Linn), commonly known as the curry leaf plant, is highly valued for its characteristic aroma and medicinal properties. Its leaves are used extensively for culinary purposes, especially in curries and chut-neys, but also in vegetable, fish and meat dishes, pickles, buttermilk preparations, curry powder blends, etc. The major volatile components in curry leaf are a-pinene, 3-caryophyllene, (Ii)-P-ocimene, linalool and P-phellandrene. M. koenigii is a rich source of carbazole alkaloids. Its leaves, roots and bark are a tonic, stomachic and carminative. It is shown to possess a hypo-cholesterol effect and many other health benefits. The crop promises great scope in various biochemical and industrial applications in the future. 

The most widespread use of limonene has been as a raw material for the manufacture of adhesives, such as the glue on labels and envelopes. Terpene monomers used for resin production are pinene, dipentene from turpentine and rf-limonene. Waterless hand cleaners produced from d-limonene were among the first to replace solvents such as mineral spirits. Although ri-limoncnc is more expensive than mineral spirits and kerosene, the former is used because of the pleasant citrus aroma and its claimed biodegradability (Coleman, 1975 Kutty et al., 1994). Many flavor chemicals... 

Composition Approximately 90% terpenoids, mainly monoterpene hydrocarbons (pinene, phellandrenes, limonene). Also contains macrocyclic lactones, such as 15-pentadecanolide and 13-tridecanolide, which possess a musky odour and act as important aroma carriers [6]. Taskinen and Nykanen [7] have performed a detailed GC analysis of the differences between the oil obtained by steam distillation and the products resulting from an alcohol distillate. For latest research results see [8],... 

Composition p-Mentha-l,3,8-triene is the main constituent, which also constitutes the major aroma carrier 195]. Also other monoterpene hydrocarbons, such as p-phellandrene and l-methyl-4-isopropenylbenzene (a-p-dimethylstyrene), are reported to contribute to the overall flavour profile [196]. Further constituents are a- and p-pinene, myrcene, terpinolene, myristicin, apiol and phthalides. The composition varies significantly based on origin and time of harvest [197, 198[. In some herb oils the occurrence of Diels-Alder adducts between p-mentha-l,3,8-triene, myrcene or itself (molecular weights of 268 and 270) can be observed in considerable amounts (up to 10%) [199, 200[. 

The odour intensities of volatiles showing similar odour qualities are partially additive [68]. To substantiate such additive effects, three groups of odorants (terpene hydrocarbons, esters or aldehydes) were omitted from the aroma model for orange juice. For all groups, a significant difference from the complete model was observed (Table 6.39). Omission of esters nos. 12,14 and 15 with ethyl butanoate (no. 13) still present was clearly detectable. This indicates that the fruity quality in the odour profile is enhanced by additive effects. In contrast, no difference was perceivable when (R)-a-pinene (no. 17) and myrcene (no. 18) were omitted. The concentration of the odorants in juice differs depending on the variety. Thus, the weaker citrus note of Navel oranges compared with the above discussed variety Valencia late is due to a 70% lower content of (R)-limonene [67]. 

The essential oil of Saro is a yellow and mobile liquid with a slight and characteristic fresh and eucalyptus aroma. The oil is less dense than water (0.9452), and the refractive index was 1.4636 (Table 1). The essential oil is characterized by high levels of 1,8-cineole (40-55%), with minor amounts of a-pinene (4-7%), p-pinene (5-8%) and linalool (4-9%). The Saro EO also contained at lower levels terpenyl acetate (1-4%), a-terpineol (2-5%) and terpinen-4-ol (2-6%) (Table 11). 

Helichrysum odoratissimum (L.) Less. The oil from fresh flowers of H. odoratissimum (0.7%) had an agreeable aroma and consisted mainly of a-pinene (43%), (E,E)-famesol (17%) and a-humulene (15%) (43). The roots are used as a purgative and for treatment of coughs. Leaves are used as an anthelmintic and for bum wounds, while the extract of pounded leaves is used to treat conjunctivitis (35). 

The acid catalysed isomerization of a-pinene proceeds via two types of reactions, one giving bi- and tricyclic products such as camphene, p-pinene, tricyclene, and bornylene and the other giving rise to monocyclic compounds such as dipentene, terpinolene, a-terpinene, y-terpinene and p-cymene [1]. Over solid catalysts such as clays, mineral oxides and inorganic salts,the main product is camphene [2], of particular interest as an intermediate in the synthesis of camphor. Camphor is of value due to its aroma and pharmaceutical properties. 

The major producers of the rose alcohols and citral have become so for a variety of reasons. Companies which manufacture wood and paper products produce sulfate turpentine or similar by-products rich in pinenes. They, or their subsidiaries, may then produce terpenoid fragrance materials from pinenes as a way of generating income from their by-product. Pharmaceutical companies which manufacture vitamins use terpenoid intermediates and so will often diversify into the manufacture of aroma chemicals. Their basic feedstocks are likely to be of petrochemical origin. Similarly, manufacturers of synthetic rubber possess technology for the use of isoprene as a feedstock and so are also likely to diversify into terpene aroma chemical manufacture. Fragrance companies will develop a position in terpenoid chemistry because of the importance of terpenoids as ingredients. 

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