Thyme aroma

Composed of complex organic compounds (phenols, acids, alcohols, ethers, ketones, and aldehydes), volatile oils evaporate when exposed to air. Volatile oils are found in many plants and may produce the aroma of the plant. Volatile oils exhibit various properties but some common oils are antiseptic or local irritants, or sedative. Oils of peppermint, clove, cinnamon, garlic, and thyme are volatile oils. 

Occurrence m-C. in the essential oils of leaves and fruits of the black currant(/(i7tes nigrum, Saxiftaga-ceae). p-C. is widely distributed in the plant kingdom and is isolated from, e.g., turpentine, cypress oil, cinnamon, eucalyptus, thyme oil and many others. C. is used as an aroma substance in cosmetics. 

IR-l-0cten-3-ol (Matsutake alcohol). CgH, 0, Mr 128.21, bp. 175 °C, [alg -20.2° LDjo (rat p.o.) 340 mg/kg. A typical mushrooms aroma constituent (olfactory threshold 1 ppb ) with an earthy-fungal odor impact compound in mushroom and Camem-bert flavor (see cheese flavor), but also occurring in many essential oils and flavors, e.g., in lavender, peppermint, rosemary, and thyme oil, as well as seafood flavors. Only the (/ )-enantiomer occurring in 90-97% enantiomeric excess possesses the pure fungus odor, the (S)-compound has a more vegetable-like odor. 

Perfume chemists use extraordinary language to describe their achievements PacoRabanne pour homme was created to reproduce the effect of a summer walk in the open air among the hills of Provence the smell of herbsr, rosemary and thyme, and sparkling freshness with cool sea breezes mingling with warm soft Alpine air. To achieve the required effect, the perfumer blended herbaceous oils with woody accords and the synthetic aroma chemical dimethylheptanol, which has a penetrating but Indefinable freshness associated with open air or freshly washed linen. ... 

Conifer wood, balm trees, citrus fruits, coriander, eucalyptus, lavender, lemon grass, lilies, carnation, caraway, peppermint species, roses, rosemary, sage, thyme, violet and many other plants or parts of those (roots, rhizomes, stems, leaves, blossoms, fruits, seed) are well known to smell pleasantly, to taste spicy, or to exhibit specific pharmacological activities. Terpenes predominantly shape these properties. In order to enrich terpenes, the plants are carved, e.g. for the production of incense or myrrh from balm trees usually, however, terpenes are extracted or steam distilled, e.g. for the recovery of the precious oil of the blossoms of specific fragrant roses. These extracts and steam distillates, known as ethereal or essential oils ("essence absolue") are used to create fine perfumes, to refine the flavor and the aroma of food and drinks and to produce medicines of plant origin (phytopharmaca). 

The aroma and flavor of the herb thyme is due to the aromatic compound thymol. 

Black pepper (shown in the photo as the fruit before drying) owes its characteristic aroma to the presence of the sesquiterpene (Section 4-7) rotundone, a bicyclic a,/3-unsaturated ketone. Rotundone is also present in basil, oregano, and thyme, and imparts a peppery aroma to some red wines. A possible synthesis of rotundone making use of the intramolecular aldol condensation is the subject of Problem 46. 

A major contrbutor to the flavor of basil is methyl chavicol, which provides tealike, green, hay, and minty notes (10). In Italian-spice dishes, basil is complemented by oregano, of which carvacrol is a character impact aroma. Thyme is the dried leaves of Thymus vulgaris, a perennial of the mint family, for which thymol provides a warm, pungent, sweetly herbal note. In a classic example of the effect of chiral isomers on flavor character, (S)-(+)-carvone imparts caraway flavor, whereas (R)-(-)-carvone provides spearmint flavor (11). 

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