Violet aroma

Ionones and Methyl Ionones Manufacture. The discovery of ionones and methyhonones was an early example of the need to develop synthetic fragrance materials because of the high cost of natural materials. The aroma of violet flowers was important to perfumery and led to the development of ionones and methyhonones at the end of the nineteenth century. 

In the literary classic Moby Diek, Herman Melville describes Ishmael s impressions of spermaceti, when he muses that the waxes discharged all their opulence, like fully ripe grapes their wine as I snuffed that uncontaminated aroma—literally and truly, like the smell of spring violets. ... 

Nonadienol is a powerful fragrance substance. It is used in fine fragrances to create refined violet odors and to impart interesting notes to other blossom compositions. In aroma compositions it is used for fresh-green cucumber notes. FCT 1982 (20) p.771. 

In addition to the straight-chain saturated aldehydes, a number of branched-chain and unsaturated aliphatic aldehydes are important as fragrance and flavoring materials. The double unsaturated 2-trviolet leaf aldehyde (the dominant component of cucumber aroma), is one of the most potent fragrance and flavoring substances it is, therefore, only used in very small amounts. 2-frfatty odor character is indispensible in chicken meat flavor compositions. 

In another study, 13-carotene was heated in aqueous medium at 90°C, 120°C and 150°C. More than 40 different compounds were found in the ether extracts by GC-MS as shown in Figure 3. Dihydroactinidiolide (sweet peachy aroma) was found in highest concentration at all temperatures studied. At 90°C, 5-6-epoxy-6-ionone (sweet, violet-like) was found in second highest quantity, while at 150°C, 2,6,6-trimethyl-2-hydroxy-cyclohexanone (green, citrusy) and 2,6,6-trimethyl-2-hydroxy-cyclohexan-1-aldehyde (floral, geraniol-like) were found in large quantity. At 120°C, these compounds were more evenly balanced than at 90°C or 150°C. A balance of ionone related compounds seem to contribute to an attractive green tea flavor. 

Several Ci 3-norisoprenoids, including p-damascenone, p-ionone, and 1,1,6-trimethyl-1,2-dihydronaphtalene (TON), are powerful odorant in wine. P-Damascenone, which can be present in young wine at up to 180 times its odour threshold of 0.05 (Jig/L, has a stewed apple, rose, honey aroma (Francis and Newton 2005). P-Ionone, which has violet, flower, and raspberry aroma, is typically present at higher concentration in red wines. TDN develops a kerosene-like odour in aged whites, particularly Riesling (Francis and Newton 2005). 

CH3(CH2)10CHO, C12H240, Mt 184.32, hpU3 k,a 185 °C, df 0.8352, rag°1.4350, is a colorless liquid with a waxy odor in high dilution it is reminiscent of violets. Dodecanal occurs in several citrus oils and has been found in small amounts in essential oils obtained from several Pinus species. It is used in perfumery in conifer fragrances with fatty-waxy notes, but also in many other odor types. It is added to aroma compositions to obtain citrus notes. 

With its characteristic aroma of violets, j6-ionone has a perception threshold of 120 ng/1 in water and 800 ng/1 in model dilnte alcohol solution, and it has been identified in various white grape varieties (Schreier et al., 1976), as well as Muscat (Etievant et al., 1983). Like /S-damascenone, it is present in all grape varieties. The contribution of... 

The A. C,-C,2 occur in many essential oils, especially in citrus oils, coriander, caraway (C, and C9) and rose oil (C,-C o), as well as in traces in many aromas Their odors are described as orange-like (Cj), fatty-flowery, citrus-like (C,), fatty orange-like (C,o), flowery-fatty, rose-like (C,), and flowery-waxy, when highly diluted violet-like (0,2). Apart from citrus aromas Cg-C 2-A. are mainly used in perfumery for fragrances with an emphasis on aldehyde odors, e.g., of the Chanel No. 5 type. 

Spring also provides fantastic fragrances Just after winter, one can smell the heavenly aroma of violets and hyacinths, sometimes the subtle scent of bird cherry is brought by the wind from far... 

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 examples of the cis-trans-isomerizoXion are the photoreaction of a-ionone 1 and jasmone 2 as shown in Scheme 6. a-Ionone has a fresh violet-like odor and a warm-woody balsamic-floral odor of deep sweetness and moderate tenacity. It is used widely in all types of perfume compositions (Shibamoto and Mihara, 1983). cz5-a-Ionone is yielded from trans-a-ionone by photo irradiation (Buchi and Yang, 1955). Jasmone, which has a jasmine-like odor, is the principal aroma component in jasmine oil (Nofal et al. 1982 Toda et aL, 1983). On irradiation, jasmone gives the final products trans- and cis-2- 2 -ethylcyclopropyl)-3-methyl-2-cyclopenten-l-one (Tateba and Mihara, 1986). These two products are described as having a waxy, oily, and cz -jasmone-like odor for trans-form and a cz -jasmone-like odor with a mild, minty, and woody undertone for cz5--form. 

CI.26 lonone is a compound that gives violets their aroma. The... 

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