|
Ambroxide
Ambroxide, widely known by the brand name Ambroxan, is a naturally occurring terpenoid and one of the key constituents responsible for the odor of ambergris. It is an autoxidation product of ambrein. Ambroxide is used in perfumery for creating ambergris notes and as a fixative. Small amounts (< 0.01 ppm) are used as a in food. Synthesis Ambroxide is synthesized from , a component of the of clary sage. Sclareol is oxidatively degraded to a |
Ambroxide Synthesis Sclareol
Ambroxide, widely known by the brand name Ambroxan, is a naturally occurring terpenoid and one of the key constituents responsible for the odor of ambergris. It is an autoxidation product of ambrein. Ambroxide is used in perfumery for creating ambergris notes and as a fixative. Small amounts (< 0.01 ppm) are used as a in food. Synthesis Ambroxide is synthesized from , a component of the of . Sclareol is oxidatively degraded to a[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ambergris
Ambergris ( or ; ; ), ''ambergrease'', or grey amber is a solid, waxy, flammable substance of a dull grey or blackish colour produced in the digestive system of sperm whales. Freshly produced ambergris has a marine, fecal odor. It acquires a sweet, earthy scent as it ages, commonly likened to the fragrance of isopropyl alcohol without the vaporous chemical astringency. Ambergris has been highly valued by perfume makers as a fixative that allows the scent to last much longer, although it has been mostly replaced by synthetic ambroxide. It is sometimes used in cooking. Dogs are attracted to the smell of ambergris and are sometimes used by ambergris searchers. Etymology The English word ''amber'' derives from Middle Persian ʾmbl, traveling via Arabic (), Middle Latin ''ambar,'' and Middle French ''ambre'' to be adopted in Middle English in the 14th century. The word "ambergris" comes from the Old French ''ambre gris'' or "grey amber">-4; we might wonder whether there's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Firmenich
Firmenich SA was a Swiss company in the fragrance and flavor business. The company has created perfumes for over 125 years and produced a number of well-known flavors. Founded in 1895, it merged in May 2023 with the Dutch company DSM to form DSM-Firmenich. It employed 10,000 people across 46 manufacturing plants and six research and development centers. History The company was founded as Chuit & Naef in 1895 in Geneva by chemist Philippe Chuit and businessman Martin Naef. Fred Firmenich joined in 1900 and later became the majority partner. The company was renamed Firmenich SA. Originally a fragrance company, Firmenich branched into the flavor business by creating a raspberry substitute in 1938, followed by creations of citrus and strawberry flavor. Other synthetic flavors followed for use in ultra-processed foods and preserved foods. In 1939, Firmenich Director of Research and Development Lavoslav Ružička was awarded the Nobel Prize in Chemistry "for his work on poly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Salvia Sclarea
''Salvia sclarea'', the clary or clary sage (clary deriving from Middle English ''clarie'', from Anglo-Norman ''sclaree'', from Late or Medieval Latin '' sclarēia'' meaning ''clear''), is a biennial (short-lived) herbaceous perennial in the genus ''Salvia''. It is native to the northern Mediterranean Basin and to some areas in north Africa and Central Asia. The plant has long been cultivated as an herb and is currently grown for its essential oil. Description ''Salvia sclarea'' reaches in height, with thick, square stems covered in hairs. The leaves are approximately long at the base, and long higher up on the plant. The upper leaf surface is rugose, and covered with glandular hairs. The flowers are in verticils, with between two and six flowers in each verticil, and are held in large colorful bracts that range in color from pale mauve to lilac or white-to-pink with a pink mark on the edge. The lilac or pale-blue corolla is approximately , with the lips held wide open. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Terpenes And Terpenoids
Terpenes () are a class of natural products consisting of compounds with the formula (C5H8)n for n ≥ 2. Terpenes are major biosynthetic building blocks. Comprising more than 30,000 compounds, these unsaturated hydrocarbons are produced predominantly by plants, particularly conifers. In plants, terpenes and terpenoids are important mediators of ecological interactions, while some insects use some terpenes as a form of defense. Other functions of terpenoids include cell growth modulation and plant elongation, light harvesting and photoprotection, and membrane permeability and fluidity control. Terpenes are classified by the number of carbons: monoterpenes (C10), sesquiterpenes (C15), diterpenes (C20), as examples. The terpene alpha-pinene is a major component of the common solvent, turpentine. The one terpene that has major applications is natural rubber (i.e., polyisoprene). The possibility that other terpenes could be used as precursors to produce synthetic polymers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Flavors
Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavour or flavor may also refer to: Science * Flavors (programming language), an early object-oriented extension to Lisp *Flavour (particle physics) In particle physics, flavour or flavor refers to the ''species'' of an elementary particle. The Standard Model counts six flavours of quarks and six flavours of leptons. They are conventionally parameterized with ''flavour quantum numbers'' ..., a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America * Flavour Network, is a Canadian TV channel with shows about food. Music Art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Perfume Ingredients
Perfume (, ) is a mixture of fragrant essential oils or aroma compounds (fragrances), fixatives and solvents, usually in liquid form, used to give the human body, animals, food, objects, and living-spaces an agreeable scent. Perfumes can be defined as substances that emit and diffuse a pleasant and fragrant odor. They consist of artificial mixtures of aromatic chemicals and essential oils. The 1939 Nobel Laureate for Chemistry, Leopold Ružička stated in 1945 that "right from the earliest days of scientific chemistry up to the present time, perfumes have substantially contributed to the development of organic chemistry as regards methods, systematic classification, and theory." Ancient texts and archaeological excavations show the use of perfumes in some of the earliest human civilizations. Modern perfumery began in the late 19th century with the commercial synthesis of aroma compounds such as vanillin and coumarin, which allowed for the composition of perfumes with sme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Dehydration Reaction
In chemistry, a dehydration reaction is a chemical reaction that involves the loss of an H2O from the reacting molecule(s) or ion(s). This reaction results in the release of the H2O as water. When the reaction involves the coupling of two molecules into a single molecule it is referred to as a condensation reaction. Dehydration reactions are common processes in the manufacture of chemical compounds as well as naturally occurring within living organisms. The reverse of a dehydration reaction is called a hydration reaction. The reverse of a condensation reaction yielding water is called hydrolysis. Condensation reactions occurring in living organisms Condensation dehydration reactions are fundamental to the existence of life as this type of reaction produces proteins from amino acids, DNA and RNA from nucleotides, fats from fatty acids, and polysaccharides (eg. cellulose, starch, sugar, lactose) from monosaccharides (eg. glucose and fructose). The formation of the pyrophosphat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Diol
A diol is a chemical compound containing two hydroxyl groups ( groups). An aliphatic diol may also be called a glycol. This pairing of functional groups is pervasive, and many subcategories have been identified. They are used as protecting groups of carbonyl groups, making them essential in synthesis of organic chemistry. The most common industrial diol is ethylene glycol. Examples of diols in which the hydroxyl functional groups are more widely separated include 1,4-butanediol and propylene-1,3-diol, or beta propylene glycol, . Synthesis of classes of diols Geminal diols A geminal diol has two hydroxyl groups bonded to the same atom. These species arise by hydration of the carbonyl compounds. The hydration is usually unfavorable, but a notable exception is formaldehyde which, in water, exists in equilibrium with methanediol H2C(OH)2. Another example is (F3C)2C(OH)2, the hydrated form of hexafluoroacetone. Many gem-diols undergo further condensation to give dimer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Hydrogenation
Hydrogenation is a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum. The process is commonly employed to redox, reduce or Saturated and unsaturated compounds, saturate organic compounds. Hydrogenation typically constitutes the addition of pairs of hydrogen atoms to a molecule, often an alkene. Catalysts are required for the reaction to be usable; non-catalytic hydrogenation takes place only at very high temperatures. Hydrogenation reduces Double bond, double and Triple bond, triple bonds in hydrocarbons. Process Hydrogenation has three components, the Saturated and unsaturated compounds, unsaturated substrate, the hydrogen (or hydrogen source) and, invariably, a catalyst. The redox, reduction reaction is carried out at different temperatures and pressures depending upon the substrate and the activity of the catalyst. Related or competing reactions The same cataly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Lactone
Lactones are cyclic carboxylic esters. They are derived from the corresponding hydroxycarboxylic acids by esterification. They can be saturated or unsaturated. Lactones are formed by lactonization, the intramolecular esterification of the corresponding hydroxycarboxylic acids. Nomenclature Greek alphabet#Letters, Greek prefixes in alphabetical order indicate ring size. Lactones are usually named according to the precursor acid molecule (''aceto'' = 2 carbon atoms, ''propio'' = 3, ''butyro'' = 4, ''valero'' = 5, ''capro'' = 6, etc.), with a ''-lactone'' suffix and a Greek letter prefix that specifies the number of carbon atoms in the heterocycle — that is, the distance between the relevant -OH and the -COOH groups along said backbone. The first carbon atom after the carbon in the -COOH group on the parent compound is labelled α, the second will be labeled β, and so forth. Therefore, the prefixes also indicate the size of the lactone ring: α-lactone = 3-membered ring, β-lac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
