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![]() beta-caryophyllene, muuroladinene, caryophyllene oxide, and mint sulphide from Cedrela odorata |
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| Cedrela Cedrela odorata (Meliaceae) Cigar-box cedar Cedrela odorata, a member of the Mahogany family (Meliaceae), is a deciduous tree from Central- and South America reaching a height of 30 m. In spite of its popular name it has nothing to do with true cedar, which is a conifer. Cedrela is the classical source of wood used for making cigar-boxes. Its red-brown wood is aromatic, light, soft and not attacked by insects. The waste-wood from producing cedrela boards and veneer can be steam-distilled to yield an essential oil of pleasant dry-woody odour with an undertone like carrot seed oil. However, Cedrela odorata is now under protection as a threatened species in several countries. Cedrela contains the main sesquiterpenes formed from cis- and trans-farnesyl pyrophosphate. Beta-caryophyllene and cis-4(14),5-muuroladinene have been found to be the major sesquiterpenes in the oil distilled from cedrela stems, and caryophyllene oxide the major oxygenated sesquiterpene [180]. The rare sesquiterpenoid mint sulphide has been detected in cedrela leaf essential oil [181]. |
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![]() 3-butylphthalide |
![]() 3-butyl-4,5- dihydrophthalide |
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| Celery Apium graveolens (Umbelliferae) Cultivated forms of celery all descend from the wild type, Apium graveolens, growing in saline areas near the coastline in Europe and western Asia. Celery, A. g. var. dulce has long, thick and crispy stalks. Celery root, or celeriac, A. g. var. rapaceum, has a swollen, beet-like root with a mild taste. Celery seed oil is produced in France, India and California. It is used chiefly for flavoring foods, vegetable juices, etc., although small quantities are also used in perfumery. The characteristic celery flavour is mainly caused by the two lactones 3-butylphthalide and 3-butyl-4,5-dihydrophthalide (sedanenolide) [6]. See also lovage. |
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![]() methyl benzoate and (E,E)-alpha-farnesene from champak headspace |
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Champak |
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1-octene-3-ol |
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| Champignon Agaricus campestris (Agaricaceae) Meadow mushroom The pleasant, characteristic flavour of a freshly cut champignon is dominated by an alcohol called matsutake alcohol, because it was first identified in the Japanese matsutake mushroom, Tricholoma matsutake (Tricholomataceae). It is found in several mushrooms, and it is one of the odour components from mould. Matsutake alcohol is chemically 1-octene-3-ol [6]. This compound can be synthesized in a one-step reaction (Grignard) from pentylmagnesium bromide and acrolein. |
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