Sweet-rose

The higher aliphatic alcohols, from octyl alcohol upwards, have-recently been introduced as perfume materials with considerable success. Only one or two of them, such as nonyl and undeeylenic alcohols, have so far been detected as natural constituents of essential oils, but other members of the series are prepared artificially, and are employed in minute quantities in the preparation of perfumes with characteristic, fruity bouquets. These alcohols are greatly diminished in perfume value by traces of impurities. According to H. J. Prins, the first interesting member of the series is octyl alcohol it has a very sweet, rose-like odour, and is especially suitable for giving a rose perfume that pecnliar sweet smell which distinguishes a rose from a rose perfume. This feature of the aliphatic alcohols diminishes in the series from Cg to Cjg. 

Citronellol and rhodinol have faint but sweet rose odours. 

R = CH2CH2C6Hs, C16H16O2, Mr 240.30, Z>po.6kPa 177-178 °C, d 0.880, 1.5496-1.5504, has been identified in e.g., the flower concrete of Michelia champaca L. It is a colorless liquid or crystals mp 26.5 °C), which have a heavy, sweet, rose or hyacinth odor and a distinct honey note. The ester is used particularly in flowery fragrance compositions and as a fixative. 

Broccoli, Brussels sprouts, collards, currant (black), guava, horseradish, kale, parsley, pepper (sweet), rose hips, turnip greens, walnut (green English)... 

Ketones were found to be the major volatile components in boiled crayfish tail meats. A total of seven saturated ketones (C6 - Cll), one unsaturated ketone, one cyclic ketone, one aromatic ketone and two alkanediones were identified in the boiled crayfish tail meat. The two alkanediones, 2,3-butanedione and 2,3-pentanedione, gave an intense buttery and desirable aroma. Acetophenone imparted sweet rose floral odor. Four methyl ketones (C7 - Cll) and 2,3-pentanedione were identified in boiled crayfish hepatopancreas. Pour methyl ketones (C5 - C8) were identified in pasteurized crahmeat. These methyl ketones were usually associated with green, fruity aromas and gave more floral aromas as chain length increased. Several ketones (C4 - C8) also have been reported as volatile flavors of shrimp (13). The diketones might be important aroma components for crayfish tail meat and hepatopancreas products in providing desirable balance of the meaty and buttery notes. 

The phenyl acetic acid esters are highly valuable intermediates for a lot of applications. Among them, they are applied for the synthesis of fragrances e.g. ethyl ester (honey odour), isobutyl ester (sweet roses odour). The present industrial process for phenyl acetic esters starts from benzylchloride and uses the reactions with KCN to form benzylcyanide 7 (Eq. 15.2.4) and followed by hydrolytic cleavage. 

Non-cyclic monoterpenes are unsaturated, pleasant-smelling, C]q aliphatic compounds including aldehydes such as citronellal and citral (lemon-scented) the sweet-rose... 

Geraniol (= Lemonol) Xylopia aethbpica (Annonaceae), Monarda OD-R (floral, sweet rose)... 

Purify geraniol by fractional distillation. It has a sweet rose odour when pure, and the UV has... 

Oily liq. Sweet rose odor, bp7J7 229-230 bp 114-115. dj 0.8894. riff 1-4766. uv max 190-195 nm (e 18,000). Practically insol in water. Miscible with alcohol, ether. Acetate, C H O, sweet, fragrant liq. bp about 242 with... 

Geraniuin oH. Yellowish-green to amber oil with a leafy-green, sweet rose-like odor with pronounced fruity-minty undertones. 

Formula (CH3)2C CHCH2CH2C(CH3) CHCH20H Properties Colorless liq., sweet rose odor, bitter... 

Properties Yel. oily liq. sweet rose-like odor with herbaceous undertone sol. in alcohol, fixed oils, propylene glycol, min. oil insol. in glycerin dens. 0.879-0.892 ref. index 1.473 (20 C)... 

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