Geraniol Peamine osa on roosiõli, palmarosa õli ja citronella õli. Esineb ka väikestes kogustes geraaniumi, sidrunit ja ka teisi eeterlike õlisid. Hexyl cinnamal looduslik aroomi lisaaine. On loomulik koostisosa parfümeeria- ja muudes kosmeetikatoodetes lõhna lisaainena. On saadud kummeli õlis. Hydrolyzed jojoba esters Värvuselt kahvatu õlekollane. On hüdrolüsaadi ja jojoba estrid, mis on saadud happelised, ensüümi- või muude hüdrolüüsist. Isoeugenol taimede eeterlik õli nagu nt. ilang-ilang. Võib ka olla kasutatud valmistamiseks vanillit. 6 3. Lõhnade sõnavara · Alkohol kasutatakse parfümeeriatööstuses lahustina. Tualettvees ja kölnivees on alkohol ka desinfitseerivaks ja värskendavaks komponendiks. · Ambra isase vaala, kaselotti, jämesooles tekkiv vahajas aine, mida loom eritab pärast
" Food is complex and humans are overconfident. Consider the antioxidants we've identi ed thus far in garden-variety thyme, as listed by Michael Pollan in a New York Times Magazine article: 4-Terpineol, alanine, anethole, apigenin, ascorbic acid, beta carotene, ca eic acid, camphene, carvacrol, chlorogenic acid, chrysoeriol, eriodictyol, eugenol, ferulic acid, gallic acid, gamma-terpinene isochlorogenic acid, isoeugenol, isothymonin, kaempferol, labiatic acid, lauric acid, linalyl acetate, luteolin, methionine, myrcene, myristic acid, naringenin, acid, lauric acid, linalyl acetate, luteolin, methionine, myrcene, myristic acid, naringenin, oleanolic acid, p-coumoric acid, p-hydroxy-benzoic acid, palmitic acid, rosmarinic acid, selenium, tannin, thymol, tryptophan, ursolic acid, vanillic acid. And that's just thyme. So we must have it all gured out, right? My vote: not a chance
hydrolysate-like, or that of freshly baked tures 60–76°C, the total number of aerobic bread. The desirable smoky flavor is associ- bacteria may be reduced by about two log ated with the presence of a mixture of cycles; higher temperature and longer pro- syringol and 4-methylsyringol, although 4- cessing time is slightly more effective. allylsyringol, guaiacol, 4-methylguaiacol, Smoke components delay the growth of and trans-isoeugenol also contribute to the microflora in cold-stored frankfurters, typical sensory sensation. However, the mul- whereby the effect increases with the smoking titude of variations of the smoky flavor is time. Natural smoking can retard the onset probably due to the contribution of the osmic of greening of frankfurters caused by effect of different carbonyl compounds and Leuconostoc mesenteroides during storage
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