Description
Neryl acetate has a very sweet, floral, orange-blossom and roselike odor. It is initially fresh and pungent, and then a honey-like flavor with a raspberry undertone. Neryl acetate may be prepared by esterification of nerol with acetic acid; also prepared from myrcene by hydrobromination and esterification.
Chemical Properties
Neryl acetate has a very sweet, floral, orange-blossom and rose-like odor. It has a flavor that is initially fresh and pungent, and then honey-like with a raspberry undertone
Chemical Properties
is the (Z)-
isomer of geranyl acetate. It is present in helichrysum oil and has also been
identified in, among others, neroli oil and petitgrain oil Bigarade. It is a colorless,
floral, sweet-smelling liquid and is used in perfumery for blossom compositions
(e.g., orange blossom and jasmine).
Chemical Properties
CLEAR COLOURLESS TO SLIGHTLY YELLOWISH LIQUID
Occurrence
Reported found in the essential oils of lemon, neroli, and petitgrain bigarade, in sweet and bitter orange,
lemon, grapefruit, lime, black currants, grapes, celery, ginger, Mentha oils, nutmeg, thyme, hop oil, white wine, cocoa, tea, passion fruit, sweet marjoram, cardamom, lovage leaf, myrtle leaf and berry, buchu oil, lemon balm, clary sage, eucalyptus oil and
mastic gum leaf oil
Definition
ChEBI: Neryl acetate is an acetate ester resulting from the formal condensation of the hydroxy group of nerol with the carboxy group of acetic acid. It has a role as a volatile oil component, a fragrance and a plant metabolite. It is an acetate ester, a monoterpenoid and an olefinic compound. It is functionally related to a nerol.
Preparation
By esterification of nerol with acetic acid; also prepared from myrcene by hydrobromination and esterification.
Aroma threshold values
Detection: 2 to 8.5 ppm
Taste threshold values
Taste characteristics at 10 ppm: floral, rosy, soapy, fruity, pear, and tropical.
General Description
cis-3,7-Dimethyl-2,6-octadien-1-yl acetate (Neryl acetate) is the major component of lavender volatile oils.
Biochem/physiol Actions
Taste at 5 ppm
