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Three qualities of New Caledonian sandalwood oil were analyzed using GC and GC/MS. Eighty-four constituents were identified: 10 monoterpenes, 72 sesquiterpenes and two others. In addition β-bisabolol/epi-β-bisabolol isomers were isolated and characterized via chiral GC chromatography. Our results indicate that New Caledonian sandalwood oil is much closer related to East Indian sandalwood oil than its Western Australian counterpart.

The stem wood oil of Vanillosmopsis erythropappa Schultz-Bip. was analyzed using GC/MS. Forty-three constituents were identified: 31 sesquiterpenoids, one phenylpropane and 11 others. 2-Bisabolene-7, 11-diol and 10-bisabolene-3,7-diol were found for the first time in nature and were characterized using 1H-, 13C-NMR, GC/FTIR and GC/MS analyses.

Commercial Australian sandalwood oil produced from Santalum spicatum (R. Br.) A. DC. roots was analyzed using GC and GC/MS. Seventy constituents were identified: four monoterpenes, 64 sesquiterpenes and two others. Four compounds (Z)-β-curcumen-12-ol, (Z)-12-hydroxysesquicineole,6,10-epoxybisabol-2-en-12-olandnor-helifolen-12-al were found to our knowledge for die first time in nature and were characterized using 1H-, 13C-N M R, GC/FTIR and GC/MS analyses.

The essential oils of leaves and flowers of Lantana camara (Verbenaceae) from Cameroon and Madagascar were analysed by GC–FID and GC–MS. The oils are characterized by a high percentage of sesquiterpenes. The major components in the oils from Cameroon are ar-curcumene (25%), β-caryophyllene (13%) and caryophyllene epoxide (7%), while the main components of the oil from Madagascar are davanone (15%) and β-caryophyllene (12%). The monoterpenes percentages are lower in the two essential oils and are represented by sabinene (1–9%), α-pinene (2–4%), 1,8-cineole (1–3%) and linalool (1–3%). A comparison with the composition of various essential oils of L. camara with different origin will also be given. Copyright © 1999 John Wiley & Sons, Ltd.

The essential oils of leaves and seeds of Clausena anisata (Rutaceae) from Cameroon were analyzed by GC/FID, GC/MS and GC-sniffing. The oils are characterized by a high percentage of oxygenated monoterpenes. The major components in the leaf oil were (Z)-tagetenone (26.8%), (E)-tagetenone (19.2%), (E)-nerolidol (11.5%) and germacrene D (9–2%), while in the seed oil the major components were (Z)-tagetenone (15.3%), (E)-tagetenone (14.8%), (E)-nerolidol (10.3%), myrcene (7.4%), β-caryophyllene (7.4%), 3-carene (3–9%) and α-humulene (3.5%). Some interesting minor compounds have been found, namely myrcenone (= ipsdienone), (E)-2(3)- and (Z)-2(3)-tagetenone epoxide and ambrettolide (mainly in the seed oil).

The essential oils of Cedronella canariensis (L.) Webb et Berth, ssp. canariensis and ssp. anisata from Tenerife, La Gomera, Madeira and from a location in South Africa were analyzed in detail by GC, GC-EIMS, GC-CIMS, MID, SC and 13C-NMR. About 210 (ssp. canariensis) and 257 (ssp. anisata) compounds have been identified or at least partly characterized, with monoterpene ketone pinocarvone (>50%) as the most abundant compound of the oil of ssp. canariensis and methyl chavicol (>80%) as the main constituent of the oil of ssp. anisata. The latter was not identified in the ssp. canariensis. For both subspecies, two morphologically different formae were, f. glabra and f. pubescens.

The volatiles of white hyacinths were isolated by dynamic headspace trapping. More than 70 constituents could be identified by GC and GC-MS. The principal constituents were benzyl acetate and (E, E)-α-farnesene. Beside these, sensorily important substances like indole, oct-1-en-3-ol and phenylacetaldehyde were identified. Minor traces of three substituted pyrazines could be detected by GC-sniffing. The advantages of the simultaneous “closed-loop stripping” technique using various adsorbing agents at the same time were demonstrated. By this means artefact formation and discrimination of individual components could be determined.

The steam volatile constituents of the oriental spice sumac, the dry fruits of Rhus coriaria L., were analysed by GC and GC–MS. During comparative studies with plant material from six Turkish provinces, more than 120 substances could be identified. Main constituents are terpene hydrocarbons (i.e. α-pinene, β-caryophyllene and cembrene), oxygenated terpenes (i.e. α-terpineol, carvacrol and β-caryophyllene alcohol) as well as farnesyl acetone, hexahydrofarnesylacetone and aliphatic aldehydes. In addition, the fatty acids of the seed fat have been analysed as their methyl esters.

The essential leaf oil of Laurus nobilis L. was analyzed using GC/MS. One hundred and fifty-five constituents were identified: 76 monoterpenoids, 46 sequiterpenoids, 10 phenylpropanoids and 23 others. 8-Terpinyl acetate was found to our knowledge for the first time in nature and was characterized using 1H-, 13C-NMR, GC/FTIR and GC/MS analysis.

This study describes the identification of six allyl esters in a garlic cheese preparation and in a commercial cream cheese. The extracts were prepared by liquid/liquid extraction and concentrated by the SAFE process. The identification of the allyl esters of acetic, butyric, hexanoic, heptanoic, octanoic, and decanoic acids is based on the correlation of their mass spectrometric data and chromatographic retention time data obtained from the extracts with those of authentic standards. In addition to the gas chromatography (GC)/mass spectrometry analysis, the flavor ingredients were characterized by GC sniffing by a trained flavorist. Some of the esters were isolated by preparative GC.

In the past flavor research and the development of new flavorings were constantly driven by the interaction of flavor analysis, structure elucidation, and chemical synthesis accompanied by sensory. Highly potent flavor compounds were identified in numerous food products and helped to establish a powerful toolbox for flavorists. Nowadays we experience the merging of various scientific disciplines, for example medicine, biology, chemistry, and various technologies in the field of flavor research, which shows direct impact on our understanding of flavors. At the same time modern life has profoundly changed our eating habits. This situation generates new challenges for product development teams, which represent all facets of technologies. This paper will illustrate different examples for the evolution of product-oriented flavor research and future trends.

The article contains sections titled: 1. Introduction 1.1. The Chemical Senses 1.2. Definition 1.3. History 1.4. Odor Descriptors, Odor Thresholds, Odor Value 1.4.1. Qualitative Measurements 1.4.2. Quantitative Measurements 1.4.2.1. Odor Threshold 1.4.2.2. Odor Value 1.5. Regulations and Labeling Requirements 1.5.1. Flavors 1.5.2. Fragrances 2. Single Fragrance and Flavor Compounds 2.1. Aliphatic Compounds 2.1.1. Hydrocarbons 2.1.2. Alcohols 2.1.3. Aldehydes and Acetals 2.1.4. Ketones 2.1.5. Acids and Esters 2.1.6. Miscellaneous Compounds 2.2. Acyclic Terpenes 2.2.1. Hydrocarbons 2.2.2. Alcohols 2.2.3. Aldehydes and Acetals 2.2.4. Ketones 2.2.5. Acids and Esters 2.2.5.1. Geranyl and Neryl Esters 2.2.5.2. Linalyl and Lavandulyl Esters 2.2.5.3. Citronellyl Esters 2.2.6. Miscellaneous Compounds 2.3. Cyclic Terpenes 2.3.1. Hydrocarbons 2.3.2. Alcohols and Ethers 2.3.3. Aldehydes and Ketones 2.3.4. Esters 2.3.5. Miscellaneous Compounds 2.4. Other Cycloaliphatic Compounds 2.4.1. Alcohols 2.4.2. Aldehydes 2.4.3. Ketones 2.4.4. Esters 2.5. Aromatic Compounds 2.5.1. Hydrocarbons 2.5.2. Alcohols and Ethers 2.5.3. Aldehydes and Acetals 2.5.4. Ketones 2.5.5. Esters of Araliphatic Alcohols and Aliphatic Acids 2.5.6. Aromatic Acids 2.5.7. Esters Derived from Aromatic and Araliphatic Acids 2.5.7.1. Benzoates 2.5.7.2. Phenyl acetates 2.5.7.3. Cinnamates 2.5.8. Miscellaneous Compounds 2.6. Phenols and Phenol Derivatives 2.6.1. Phenols, Phenyl Esters, and Phenyl Ethers 2.6.2. Phenol Alcohols and their Esters 2.6.3. Phenol Aldehydes 2.6.4. Phenol Ketones 2.6.5. Phenol Carboxylates 2.7. O- and O, S-Heterocycles 2.7.1. Cyclic Ethers 2.7.2. Lactones 2.7.3. Glycidates 2.7.4. Miscellaneous Compounds 2.8. N- and N, S-Heterocycles 3. Natural Raw Materials in the Flavor and Fragrance Industry 3.1. Introduction 3.2. Isolation of Natural Fragrance and Flavor Concentrates 3.2.1. Essential Oils 3.2.2. Extracts 3.3. Survey of Natural Raw Materials 4. Quality Control 5. Economic Aspects 6. Toxicology and Environmental Aspects

Jasminum flexile flower absolute from the south of India and the corresponding vacuum, headspace (VHS) sample of the absolute were analyzed using GC and GC-MS. Three other commercially available Indian jasmine absolutes from the species: J. sambac, J. officinale subsp. grandiflorum, and J. auriculatum and the respective VHS samples were used for comparison purposes. One hundred and twenty-one compounds were characterized in J. flexile flower absolute, with methyl linolate, benzyl salicylate, benzyl benzoate, (2E,6E)-farnesol, and benzyl acetate as the main constituents. A detailed olfactory evaluation was also performed.

Three qualities of Eastern Polynesian sandalwood oil were analyzed using GC and GC-MS. Sixty-six constituents were identified: 5 monoterpenes, 58 sesquiterpenes and 3 others. The main constituents of the essential oils were ( Z)-α-santalol and ( Z)-β-santalol. Beside chemical composition, olfactory evaluation and chiral gas chromatography of β- and epi-β-bisabolol isomers confirmed the close relationship of Eastern Polynesian to East Indian and New Caledonian sandalwood oil.

The cationic cyclization of the carbinol 3a (Z) occurred stereoselectively and resulted in a mixture of the hydrindane 4a and the octalin 5a , both with trans- configuration of side chain and angular methyl group. Cyclization of 3b (E) yielded in 4b and 5b , both with cis -configuration. The structure of 4a , 5a was proved by transformation to the diketones 8 , 9 .

Die Cyclisierung von 4a (Z) mit Ameisensaure verlauft stereospezifisch zu den Produkten mit trans-konfigurierter Seitenkette: 5a (Nebenprodukt), 6a und 7a. Aus 4b (E) entstehen ausschlieslich die Produkte mit cis-konfigurierter Seitenkette: 5b (Nebenprodukt), 6b und 7b. Die Konstitutionen der Cyclisierungsprodukte wurden durch Abbau zu den Diketonen 10, 11 bewiesen. Fur die Aufklarung der relativen Konfiguration an C-7 wurden 5a und 6a zu 12a (trans), 5b und 6b zu 12b (cis), 7a zu 13a (trans) und 7b zu 13b (cis) oxidiert. Durch alkalische Aquilibrierung von 12a/12b und 13a/13b wurde die Verknupfung der stereochemischen Reihen aufgezeigt. Reduktion der Ketone ergab 5a (aus 12a), 5b (aus 12b), 14a (aus 13a) und 14b (aus 13b). Damit lagen alle hier moglichen diastereomeren Racemate vor, so das die angegebenen relativen Konfigurationen zugeordnet werden konnten. Stereospecific Cyclization of 2-(3-Hexenyl)-1,3-dimethyl-2-cyclohexen-1-ol with Z- and E-Configuration Cyclization of 4a (Z) with formic acid leads selectively to the products with trans-configurated side chain: 5a (byproduct), 6a, and 7a. Starting from 4b (E), the products with cis-configurated side chain are exclusively formed: 5b (byproduct), 6b, and 7b. The constitution of the cyclization products was demonstrated by degradation to the diketones 10, 11. The elucidation of the relative configuration at C-7 was achieved by oxidation of 5a and 6a to 12a (trans), 5b and 6b to 12b (cis), 7a to 13a (trans), and 7b to 13b (cis). By alkaline equilibration of 12a/12b and 13a/13b the correlation between the stereochemical series was delineated. Reduction of the ketones gave 5a (from 12a), 5b (from 12b), 14a (from 13a), and 14b (from 13b). By this, all the diastereomeric racemates, which are possible in these series, were prepared and the relative configurations, given above, could be demonstrated.

Zusammenfassung The (+)-epi-β-santalol( 3a ) has been isolated for the first time from East Indian sandalwood oil. Structure elucidation was carried out by comparison with (−)-β-santalol( 2a ), using 1 H- and 13 C-NMR-, GLC/MS- and ORD-spectroscopy. Treatment of (+)-α-santalyl-acetate( 1b ) with 1. HCl/CHCl 3 (−40°C) and 2. basic alumina resulted in a mixture of 2b / 3b .

Identification structurale et organoleptique des constituants volatils de ce fruit, consomme tel quel ou sous forme de boisson, en Equateur et dans certaines regions du Bresil. Les principaux constituants sont des esters de l'acide butanoique et l'acetate d'ethyle

Essential oil content and composition of the leaves of BYSTROPOGON PLUMOSUS (L. fil.) L'Her. (Lamiaceae) have been analyzed by GLC/MS, GLC, TLC, 13 C-NMR of the entire oil and polarimetry of the main compounds. These are the monoterpene ketones (+)-pulegone, (+)-isomenthone, (-)-menthone, ( RAC)-piperitone and piperitenone as well as (-)-limonene and (+)-linalool, representing more than 85% of the components. A relatively high yield of volatiles (> 1 ml per 100 g fr. w.) was obtained.

The flowers of Adoxa moschatellina contain, as volatile constituents, trans -2-hexenal, cis -3-hexenol, trans -2-hexenol, n -hexanol and benzylic alcohol. Fragrance compounds of the musk type could not be detected.