RONQUILLO, Czarinah Kate P.

1.CITRONELLAL

1:30-3:00 DAILY

(CH3)2C=CHCH2CH2CH(CH3)CH2CHO
Citronellal is a major isolate in distilled oils
from the plants Cymbopogon, lemon-scented
gum, and lemon-scented teatree.
gives citronella oil its distinctive lemon scent.

2. MUSCONE

C16H30O

Natural muscone is obtained from musk, a glandular

secretion of the musk deer, which has been used in perfumery and medicine for thousands of
years.the primary contributor to the odor of musk.
3. - Ionone

C13H20O
Significant contributor to the aroma of roses, despite its
relatively low concentration, and is an important fragrance
chemical used in perfumery. The ionones are derived from the
degradation of carotenoids.

in imitation almond extract,

goods.

5. VANILLINE

4. BENZALDEHYDE C7H6O
Primary component of bitter almond oil.
Synthetic benzaldehyde is the flavoring agent
which is used to flavor cakes and other baked

C8H8O3
Primary
component of the extract of the vanilla bean.
Synthetic vanillin is now used more often than natural vanilla extract as a
flavoring agent in foods, beverages, and pharmaceuticals.

6. CINNAMALDEHYDE C10H18O

This pale yellow, viscous liquid occurs in the bark of cinnamon trees
and other species of the genus Cinnamomum. gives cinnamon its flavor and odor.

ESTERS
1. VARNISH: Ethyl acetate CH3-COO-CH2-CH3
2. PINEAPPLE: Allyl hexanoate

3. BANANA: Ethyl butyrate CH3CH2CH2COOCH2CH3

4. PEAR : Benzyl acetate CH3COOCH2C6H5

5. RASPBERRY: Isobutyl acetate

6. APRICOT: Pentyl butyrate
7. JASMINE: Benzyl acetate CH3COOCH2C6H5
8. RUM: Ethyl formate CH3CH2OCHO / HCOOC2H5

C9H18O2

9. ORANGE: Nonyl caprylate

C17H34O2
10. APPLE: Amyl acetate (pentyl acetate) CH3COO[CH2]4CH3