Sweet alcohols

Chemical Designations - Synonyms ZincO.O-di-n-butylphos phorodithioale Zinc dihexyldithio-phosphalc Zinc dihexylphosphoro-dithioate Chemical Formula [(RO)2PSS]2Zn where R=C4H,. Obs ahle Characteristics - Physical State (as normally shipped) Solid or liquid Color. Straw yellow yellow-green Odor Sweet, alcohol-like. 

The odor has been described as sweet, alcoholic, and similar to natural gas, ether, or benzene. The median detectable concentration is 2 00 ppm, which does not provide sufficient warning for prolonged or repeated exposures. ... 

The main component of cinnamon leaf oil is eugenol (70 83%) [352 354b]. The oil is used as such in spicy oriental perfumes, for flavoring sweets, alcoholic beverages or as a source of high-grade eugenol. 

The expression "port wine" is a unique brand, well established and known throughout the world. However, within this brand are a variety of categories and subtypes, varying according to sweetness, alcohol content, and color. 

Hassle-Free 5 Milk-cheese Meat, poultry, Bread-cereal Vegetable-fruit group Fats, sweets, alcohol... 

They are derived from the body of female insects of species Coccus cacti. This insect can be found in the Canary Islands and the dye costs a great deal. It can be used in the production of candies, sweets, alcoholic and nonalcoholic drinks, jams, eye shadows, rouge, and as a coating for piUs at a percentage of 0.04%-0.2%. 

Properties Colorless clear volatile llq. sweet alcohol odor sol. In water, methanol, diethyl ether, chloroform, acetone m.w. 46.08 sp.gr. 0.789 (20 C) m.p. -114 C b.p. 78 C flash pt. (CC) 13 C Toxicology TLV 1000 ppm In air potentially poisonous by Ingestion Precaution Flamm. llq. fire hazard mod. explosion hazard NFPA , Flammability 3, Reactivity 0 Storage Hygroscopic... 

Wine and Must Hydrometer. This instrument has three scales. One scale shows readings of 0° to 15° Brix for sugar (see Brix Hydrometer above) another scale from 0° to 15° Tralle is used for sweet wines to indicate the percentage of alcohol by volume and a third scale from 0° to 20° Tralle is used for tart wines to indicate the percentage of alcohol by volume. 

Com as com flakes, sweet com, com as various types of flour and meal, popcorn, other snacks foods such as chips, and com juice as sweeteners, com used in fermentation for beer and in the production of alcohol, and corncobs and stalks used as carriers for various chemicals and medications, as fiber sources, and for the improvement of soil condition by plowing under stalks, are some of the uses for this versatile crop. See Ref. 75 for more information on corn. 

Port-type ted dessert wines require skin contact time to extract the anthocyanins, but the fermentation must be short to retain the sugar level neat the 6—10% level desired. The winemaker cannot always achieve desired composition in individual lots. In order to teach the desired standard, it is necessary to make new lots to enable blending to that standard. The right volume of a tedder, less sweet wine will need to be made to bring to standard a lot with low color and mote sugar, for example, while keeping the alcohol also within the desired limits. 

Bulking sweeteners provide a bulking effect, along with some of the sweetness and functional properties of sugar. They may be used alone to replace sugar in appHcations that can tolerate some reduction in sweetness. Products that fall into this category include mannitol [69-65-8], a sugar alcohol... 

Acetophenone. Acetophenone [98-86-2] (methyl phenyl ketone) is a colorless Hquid that forms laminar crystals at low temperature (mp 20°C). It has a characteristic sweet orange blossom odor, and is soluble in alcohols and ethers. It is found in nature in oil of casatoreum, obtained from beavers oil of labdanum, recovered from plants and in buds of balsam poplar. It can be prepared by the Friedel-Crafts reaction (qv) of acetyl chloride with benzene in the presence of aluminum chloride however, this route is of Htde commercial significance. 

At room temperature phenol is a white, crystalline mass. Phenol gradually turns pink if it contains impurities or is exposed to heat or light. It has a distinctive sweet, tarry odor, and burning taste. Phenol has limited solubiUty in water between 0 and 65°C. Above 65.3°C phenol and water are miscible in all proportions. It is very soluble in alcohol, ben2ene, chloroform, ether, and partially disassociated organics in general. It is less soluble in paraffinic hydrocarbons. The important physical properties of phenol are Hsted in Table 1. 

Odor data for the various amyl alcohols is limited. The lowest perceptible limit for 1-pentanol and / fZ-amyl alcohol are 10 and 0.04 ppm, respectively (135). tert-Axa[. alcohol has a threshold value of 2.3 ppm (and a 100% recognition level of 0.23 ppm) 3-methyl-1-butanol has an odor threshold of 7.0 ppm. The odor of 1-pentanol has been described as sweet and pleasant whereas that of 3-methyl-2-butanol is sour (135). 

Hydrogenation of high maltose symps gives a mistuie of sugar alcohols, from which maltitol [585-88-6J (4) can be isolated in crystalline form. Maltitol is almost as sweet as sucrose (0.9 times) and has been promoted as a sweetener in various food apphcations (33). 

In general, these polyols are water-soluble, crystalline compounds with small optical rotations in water and a slightly sweet to very sweet taste. Selected physical properties of many of the sugar alcohols are Hsted in Table 1. 

Sweetness is often an important characteristic of sugar alcohols in food and pharmaceutical applications. The property of sweetness is measured in a variety of ways and has a corresponding variability in ratings (218). Based on one or more test methods, erythritol and xyfitol are similar to or sweeter than sucrose (218,219). Sorbitol is about 60% as sweet as sucrose, and mannitol, D-arabinitol, ribitol, maltitol, isomalt, and lactitol are generally comparable to sorbitol (see Sweeteners). 

Nerol, geraniol, and linalool, known as the rose alcohols, are found widely in nature. Nerol and geraniol have mild, sweet odors reminiscent of rose flowers. They are manufactured by the hydrochlorination of mycene at the conjugated double bonds when a copper catalyst is used (88,89). 

Primitive people very likely encountered vinegar-like Hquids in hoUows in rocks or downed timber into which berries or fmit had fallen. Wild yeasts and bacteria would convert the natural sugars to alcohol and acetic acid. Later, when eady peoples had learned to make wines and beers, they certainly would have found that these Hquids, unprotected from air, would turn to vinegar. One can postulate that such eady vinegars were frequendy sweet, because the fmit sugars would have been acted on simultaneously by both bacteria and yeast. Only since the middle 1800s has it been known that yeast and bacteria are the cause of fermentation and vinegar formation. 

---