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Type: Article

Perfumery Insight: Cyclamen Aldehyde

Few flavor ingredients are irreplaceable, but this one comes close.

Organoleptic Characteristics of Flavor Materials

Orange essence oil, hexanal, isoamyl-2-methylbutyrate, 2-octen-4-one and more.

Unsaturated Trimethyl Undecanals -- Chemistry and Odor

Floral notes in formulation

Perfumer's Notebook: Perfuming of laundry detergents

It is good practice in perfuming any product to learn as much as one can of the properties of that product. This is particularly true of granular or powdered detergents. Chemically a detergent contains a blend of one or more surfactants employed to provide wetting action. These may be expected to have little or no chemical action on perfume materials, but may have some interfering odor. Detersive action is provided by alkaline salts, such as phosphates and/or carbonates. These make up a large part of the composition. Water is also present as product moisture.

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Discovery of Nympheal: The Definitive Muguet Aldehyde

This is the story of Nympheal, which offers with its diffusive fresh, watery-floral, lily-of-the-valley odor a regulatory robust alternative to the existing muguet aldehydes.

Cinnamic Aldehyde

The high levels of cinnamic aldehyde present in cassia and cinnamon spice, their oils and oleoresins have so colored their impressions as to have created a blur both organoleptically and practically in our industry.

The Phenylpropanals—Floral Aromatic Aldehydes

Chemistry and application in fragrance

Aldehyde C-11 Undecylenic

The answer to the age-old question as to the closeness of the aldehydes’ organoleptic profile to that of the acetal or nitrile derivative is clear sometimes it is close and sometimes it isn’t. All aliphatic aldehydes and their corresponding nitrile are closest in organoleptic profile at the C–11 molecule.

Aldehyde Generators for Flavors

The quest to deliver unstable aldehydes to food systems by the use of generators is being realized. With the proper generator, flavors can be created for use under conditions traditionally unfavorable to aldehydes, As in other derived systems it appears best to employ nature as a model and to design generators in the same way that nature produces flavors.

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

Aldehyde C-11

Aroma chemical profile, aldehyde C-11. The terms aldehyde and aldehydic have become an intregal part of the vocabulary of the fragrance and flavor industry.

From the F&F Experts: Aldehydes

Aliphatic, unsaturated, acetals, aromatics and more.

Regulatory Watch: EFSA Opinion on Perilla Aldehyde

This article highlights the international evaluation of perilla aldehyde.

Kesom Oil—A Natural Source of Aliphatic Aldehydes

The recent investigation of the plant habitats and the chemical analysis of the essential oils obtained from the leaves and stems provided some new findings that could prove highly useful to the flavour and fragrance industry. In this report the habitats of Polygonum minus Huds. and the chemical composition of leaf and stem oils are presented, and the possible relevance of Kesom oil as a new product is discussed.

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Research article: Biotransformation of Unsaturated Aliphatic Aldehydes Using Baker’s Yeast

Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.

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