Rose petals

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. 

Anthocyanins, in association with other compounds, such as flavones, are responsible for the colour of certain flowers. An anthocyanin found in rose petals is cyanin it can be isolated as its chloride. The corresponding anthocyanidin, cyan id in, exists as the pentahydroxy salt in acidic media, but as the pH increases it gives first a quinone and then an anion. Each of these forms has a different colour (see Scheme 5.1). 

Typical aromatic alcohols are shown in Figure 6. Phenylethyl alcohol is the most important member of this family. It is the main constituent of French rose and is also present in Otto of rose. Phenylethyl alcohol has a heavy, sweet odor reminiscent of rose petals. It blends well with other floral odors and is widely used in many floral fragrances. Phenylethyl alcohol is one of the chemical pillars of perfumery because, in addition to its fine odor qualities, it is relatively inexpensive and readily available. 

A preparation containing plant extract is described that reduces inflammation, disinfects, and relaxes muscle tension. It contains a mixture of dried blood-wort, mint, walnut leaves, Jerusalem artichoke leaves, rose petals, and plantain in specified amounts. The active plant compounds are extracted with ethyl alcohol. They are concentrated and formulated into medicinal or cosmetic preparations. 

Upstairs in a drawing room prepared especially for me, a fire burned briskly, translucent cups were laid out on a frail-looking table, and a teapot was warming over a spirit burner. The room smelled of orange peel and rose petals. I sat carefully on a cream satin chair as a carriage rolled by outside and the house shook. The chair was my anchor. When a maid appeared and removed the tea tray, I clutched the seat and smiled blindly at her. 

Floral 20 mL of a stock solution of rose petals (10 g) steeped in 500 mL base wine for 24 h, filtered, and 2-phenyl ethanol added (10 liL)... 

The organoleptic properties of the two compounds are distinct. Striking is the difference in perception thresholds, which were found to be 1.5 ppb for the (-)-(S)-, and 100 ppb for the (+)- flJ-form. Qualitatively, the is described as more floral, reminiscent of rose petals, also having a winy character without the cork and the green apple note that are the characteristics of the (+)-( fl>form as well as of the racemic mixture. 

Ester forms are found in the commonly occurring sterols and vitamin alcohols, such as vitamin A, the D vitamins, and vitamin E, as well as in carotenoids (flowers and green algae) and terpenoids (rose petals). Various other esters have been reported in different bacteria and yeasts where they may occur as glycoside and amino acid derivatives. Eor more details, see Reference 2. 

The problems of very low incorporation and unequal labelling are not encountered with rose petals. Both geraniol (22) and nerol (23) are formed efficiently, as are their )5-glucosides. Degradation of either alcohol showed equal labelling from [2- C]mevalonate at C-4 and C-8. However, more interestingly. 

For Love mix dried, powdered Rose petals, Vervain,... 

Love sachet aids woman in catching her man Violet, Orris Root, Rose leaf. Rose petal. Tonka Bean. 

For water distillation the plant is immersed in water. In some cases this is important, for some plants (e.g. Rose petals) become a glutinous mass when exposed to steam, whereas in water the oil distilled is increased. 

The ability of a substance to change the color of certain dyes is a good indication of whether the substance is an acid or a base. Common materials that act as acid-base indicators include litmus, red cabbage, radishes, tulips, and rose petals. 

When Rome succumbed to the barbarian hordes, the lights went out in all the incense burners throughout Europe, and the rose petals went out with the bath water. 

C10H14O2, Mr 166.22, bp QQ 2 kpa 219-221 °C, d18 1.004, is a colorless liquid with a strong, rose-petal odor. The dimethyl acetal is more stable than phenylacetaldehyde itself. It imparts a herbal green note to many flower compositions. 

The enzymic reduction of geraniol and nerol to citronellol was mentioned in Vol. 1, p. 8 Dunphy and Allcock have now isolated a solubilized enzyme reductase from rose petals that is specific for the reduction of primary terpene alcohols with either a cis- or a trans-aWylk double bond. A pseudomonade has been found that converts linalool into camphor and 2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid. ... 

C]Mevalonic acid gave nearly equal labelling in the two isoprenoid units of linalool (26). The enzyme in rose petals which reduces geraniol [the alcohol from (4 n = 1)], geranial [the aldehyde from (4 n = 1)], or nerol [cis-isomer of... 

SHALIT, M., GUTERMAN, I., VOLPIN, H., BAR, E., TAMARI, T., MENDA, N., ADAM, Z, ZAMIR, D., VAINSTEIN, A., WEISS, D., PICHERSKY, E., LEWINSOHN, E., Volatile ester formation in roses. Identification of an acetyl-coenzyme A. Geraniol/citronellol acetyltransferase in developing rose petals. Plant Phys., 2003,131, 1868-1876. 

In some cases there is no problem. For example, the extraction of flowers, such as rose petals, leads to a white precipitate containing the fragrance compounds. This may be a product that can be accepted as an additive to soaps and other cos-... 

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