Spicy odor

Phenyl-2-propenal [104-55-2], also referred to as cinnamaldehyde, is a pale yeUowHquid with a warm, sweet, spicy odor and pungent taste reminiscent of cinnamon. It is found naturally in the essential oils of Chinese cinnamon Cinnamomum cassia, Blume) (75—90%) and Ceylon cinnamon Cinnamomum lanicum, Nees) (60—75%) as the primary component in the steam distilled oils (27). It also occurs in many other essential oils at lower levels. 

WiiM-geruch, m. odor of spices, spicy odor, -geschmack, m. spicy taste. 

C9H6O2, Mr 146.15, pi.33kPa 153.9 °C, df 0.935, occurs widely in nature and determines, for example, the odor of woodruff. It forms white crystals mp 70.6 °C) with a haylike, spicy odor. When treated with dilute alkali, coumarin is hydrolyzed to the corresponding coumarinic acid salt (cw-2-hydroxycinnamic acid). Heating with concentrated alkali or with sodium ethanolate in ethanol results in the formation of o-coumaric acid salts (trans-2-hydroxycinnamic acid). 3,4-Dihydro-coumarin is obtained by catalytic hydrogenation, for example, with Raney nickel... 

Basil oil, methylchavicol-type (Reunion type, exotic type) is obtained by steam distillation of the flowering tops or whole plants of Ocimum basilicum L. (Lamiaceae). This oil is produced mainly in Reunion, the Comores, Madagascar, and the Seychelles. It is a light yellow liquid with a fresh, green, spicy odor characteristic of methylchavicol (estragole) [140-67-0]. 

Basil oil, linalool-type European type, mediterranean type) is produced mainly in the mediterranean area (France, Egypt). It is light yellow to amber-colored oil with typical fresh-spicy odor. 

Cinnamon leaf oil is produced by steam distillation of the leaves of the cinnamon tree, Cinnamomum zeylanicum Bl. (C. verum J.S. Presl). The main countries in which the oil is produced are Sri Lanka, the Seychelles, southern India, Madagascar, and the Comoro Islands. It is a reddish-brown to dark brown liquid with a characteristic spicy odor, reminiscent of clove buds. 

Clove bud oil is obtained in 15-20% yield by steam distillation of the dried flower buds. Clove bud oil, like the leaf oil, is a yellow to brown, sometimes slightly viscous liquid. It turns dark purple-brown on contact with iron. The oil has the spicy odor characteristic of eugenol. 

Fennel oil is obtained by steam distillation of the the aerial parts of Eoeniculum vulgare Mill. ssp. vulgare var. vulgare (bitter feimel). It is a colorless to pale yellow liquid with a camphoraceous sweet-spicy odor and a slightly bitter sweet... 

The oil is produced by steam distillation and is a yellow liquid with a green, slightly spicy odor. 

Laurel leaf oil is obtained by steam distillation of leaves from Laurus nobilis L. (Lauraceae), an evergreen tree cultivated primarily in Mediterranean countries. The oil is a light yellow to yellow liquid with an aromatic, spicy odor. 

Nutmeg/mace oils are colorless to pale yellow liquids with a pleasant spicy odor. The physical constants and odor vary with the origin. Specifications of Indonesian nutmeg oil are as follows ... 

Pimento oils (allspice oil) are derived from pimento fruits and leaves. Pimento berry oil is obtained by steam distillation of the dried, fully grown, unripe, berrylike fruits of the pimento shrub, Pimenta dioica (L.) Merrill. (Myrtaceae), growing in the islands of the West Indies and Central America. It is a pale yellow to brown liquid with a spicy odor, reminiscent of eugenol. 

Tea tree oil is obtained by steam distillation of leaves and twig tips of Melaleuca alternifolia L., and other Melaleuca species, which are trees growing in Australia (Myrtaceae). It is a pale to light yellow liquid with an earthy, spicy odor. 

Clear, colorless, mobile liquid with spicy odor mp, 7°C bp, 235°C. ... 

Basil Oil, Comoros Type, occurs as a light yellow liquid with a spicy odor. It is obtained by steam distillation of the flowering tops or the entire plant of Ocimum basilicum L. (Fam. Lamiaceae). It may be distinguished from other types, such as basil oil, European type, by its camphoraceous odor and physicochemical constants. It is soluble in most fixed oils and, with turbidity, in mineral oil. One milliliter is soluble in 20 mL of propylene glycol with slight haziness, but it is insoluble in glycerin. 

Clove Oil occurs as a colorless or pale yellow liquid with a sharp, spicy odor and taste. It is the volatile oil obtained by steam distillation from the dried flowerbuds of Eugenia caryophyllata Thunberg (Eugenia aromatica L. Baill.) (Fam. Myrtaceae). It darkens and thickens upon aging or exposure to air. 

Origanum Oil, Spanish Type, occurs as a yellow-red to a dark, brown-red liquid with a pungent, spicy odor suggestive of thyme oil. It is the volatile oil obtained by steam distillation from the flowering herb Thymus capitatus Hoffm. et Link and various species of Origanum (Fam. Labiatae). It is soluble... 

Pimenta Leaf Oil occurs as a pale yellow to light brown-yellow liquid when freshly distilled, becoming darker with age. In contact with iron, it acquires a blue shade, turning to dark brown on extended contact. It has a spicy odor. It is the volatile oil obtained by steam distillation from the leaves of the evergreen shrub Pimenta officinalis Lindl. (Fam. Myrta-ceae). It is soluble in propylene glycol, and it is soluble, with slight opalescence, in most fixed oils. It is relatively insoluble in glycerin and in mineral oil. 

The G-agents are all viscous liquids of varying volatility (vapor density relative to air between 4.86 and 6.33) with faint odors ( faintly fruity , or spicy , odor of camphor ). Agent VX is an amber-colored hquid with a vapor density of 9.2, and is considered odorless. Thus, nerve agent vapors possess little to no olfactory warning properties (Table 6.1). 

PROP Contains about 55% methyl chavicol and 35% of alcohols calculated as lenatoal and other compounds found in the leaves of Ocimum resilium L. (FCTXAR 11,855,73). A pale-yeUow liquid floral, spicy odor. Sol in... 

PROP From steam distillation of bark of Croton cascarilla Benn. or Croton eluteria Benn. (Fam. Euphorbiaceae). Light yellow to brown liquid spicy odor. Sol in fixed oils insol in glycerin, propylene glycol. 

Piperaceai). Colorless to light green liquid spicy odor, sit acrid taste. D 0.898-0.928, reft index 1.492-1.502 20°. Sol in fixed oils, mineral oil insol in glycerin, propylene glycol. 

PROP From steam distillation of leaves of Eucalyptus globulus Labiilardiete. Chief constituent is eucal) ptol (FCTXAV 13,19,75). Colorless to pale-yeUow liquid spicy odor and taste. Composition eucalyptol, aldehydes, d-pinene. Mp —15.4° (approx), d 0.905-0.925 25°/25°. 

PROP Main consdtuent is cineole. From steam disdlladon of the leaves of Laurus nohilis L. (Fam. Lauraceae). Yellow liquid aromadc and spicy odor. D 0.905-0.929, refr index 1.465 at 20°. Sol in fixed oils, mineral oil, propylene glycol insol in glycerin. 

PROP Main constituent is carvacrol. From steam distillation of the herb Thymus capitatus Hoffm. et link (FCTXAV 12,807,74). Yellow to dark red-brown liquid pungent spicy odor of t me oh. D 0.935-0.960, refr index 1.502 20°. Sol in fixed oil. 

Properties Colorless needles or prismatic crystals spicy odor. D 0.9539 (76/4C), mp 45C, bp 185C, refr index 1.4434 (47C). Soluble in alcohol, ether, and hot water. 

Properties Colorless liquid fruity-spicy odor. Resembles benzyl acetate in many respects but differs in its greater volatility. D 1.083-1.087, refr index 1.511-1.513, bp 203C. Miscible with alcohols, ketones, oils, aromatic, ahphatic and halogenated hydrocarbons insoluble in water. 

Properties Colorless liquid floral spicy odor. D 1.048-1.052, refr index 1.539-1.542. Soluble in four volumes of 70% alcohol. Combustible. 

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