Sweet vanilla odor

The compound responsible for OZ 2 has a very intense sweet vanilla odor, but it is co-eluted with guaiacol on Carbowax 20M, which prevents it from being easily detected. Pre-fractionation on silica gel, combined with mass spectrometry and infra-red spectroscopy, identified the molecule responsible 2,3-dihyciro-5-hydroxy-2-methyl-4(H)-pyran-4-one (5), or DHM. 

Properties Pale yel. liq. spicy, carnation, sweet, vanilla odor m.w. 182.2 flash pt. 95 C Uses Fragrance in cosmetics, perfumes... 

C11H14O2, Mr 178.23, exists in cis (mp 35-36 °C) and in Irans mp 86°C) forms. The trans isomer has a sweet vanilla-like odor. Propenylguethol can be prepared from isosafrole by reaction with methyl magnesium chloride or by ethylation of isoeugenol followed by selective demethylation with alkali [169]. 

White or cream, crystalline needles or powder with characteristic vanilla odor and sweet taste. 

Properties Sweet creamy vanilla odor, fruity resinous-caramel nuance Uses Natural flavoring agent in foods, vanilla extract and vanilla powd. flavoring fragrance in perfume... 

Coumarin is a white crystalline solid. Its odor has been described both as vanilla-like and as having a note of newly mown hay . Odor thresholds of 0.33-2 ppb have been reported. Coumarin occurs naturally in many plants such as tonka beans, lavender, and cassia and in many natural food stuffs such as cinnamon, green tea, peppermint, and sweet clover honey. Concentrations range from 87 000 ppm in cassia and 40 000 ppm in cinnamon to 20 ppm in peppermint and 5 ppb in tangerines. 

Methylguaiacol has a sweet-spicy, phenolic-leathery odor with distinctly vanilla-like undertones, balsamic-warm sweetness, but overall too medicinal to become classified as a versatile, floral-balsamic ingredient (Arctander, 1967). Wasserman (1966) noted smoky, phenolic, sweet odor and smoky, phenolic, bitter taste with an odor threshold in water 90 ppb and a taste threshold of 65 ppb. 

The odor is intensively sweet and very tenacious creamy-vanilla-like (Arctander, 1967). It is considered to be an important odorant in roasted coffee with an odor threshold of 0.6 — 1.2 pg/m3 air (Blank et al., 1992b), and 25ppb in water (Semmelroch et al., 1995). 

Many compounds found in nature have aldehyde or ketone functional groups. Aldehydes have pungent odors, whereas ketones tend to smell sweet. Vanillin and cinnamaldehyde are examples of naturally occurring aldehydes. A whiff of vanilla extract will allow you to appreciate the pungent odor of vanilla. The ketones carvone and camphor are responsible for the characteristic sweet odors of spearmint leaves, caraway seeds, and the camphor tree. 

Heavy, sweet odors, e.g., cocoa, vanilla, cinnamon... 

The odor of vanilla was shown to enhance the sweetness sensation of aspartame (odor-induced taste enhancement) in a group of human volunteers. The effect was mainly attributed to olfactory stimulation rather than taste bud stimulation. ... 

The most familiar aldehyde is probably formaldehyde, shown earlier in this section. Formaldehyde is a gas with a pungent odor. It is often mixed with water to make formalin, a preservative and disinfectant. Formaldehyde is also found in wood smoke, which is one reason that smoking is an effective method of food preservation— the formaldehyde kills bacteria. Aromatic aldehydes, those that also contain an aromatic ring, have pleasant aromas. For example, vanillin causes the smell of vanilla, cinnamaldehyde is the sweet-smelling component of cinnamon, and benzaldehyde accounts for the smell of almonds (Figure 20.7 t). 

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