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Book Review Fragrance Chemistry The Science of the Sense of Smell. Edited by E. T. Theimer

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The Introduction to Electrochemistry at the beginning of
this textbook does not correspond to a chapter on electrochemistry, rather the physical chemistry of electrochemistry is dealt with in several sections. A summary could be
helpful for study.
This book enriches the available choice of textbooks
which are written in German. When compared with translations and, in particular, with textbooks published in English, where language difficulties aggravate problems with
the subject matter, this is an advantage which should not
be underrated.
The book is clearly and understandably written; the care
taken with the detailed derivations will ease the student’s
task in learning. This detailed physical chemistry textbook
is, at least, as much to be recommended as other good textbooks.
Walter Hack [NB 597 IE]
Max-Planck-Institut fur
Stromungsforschung, Gottingen (FRG)
Fragrance Chemistry: The Science of the Sense of Smell.
Edited by E. T. Theimer. Academic Press, New York
1982. xiii, 635 pp., bound, $ 89.50.
This book sets out to describe the significant classes of
fragrance compounds from a chemical point of view. It
contains sixteen chapters: T. V. Getchell, M. L. Getchell,
Physiology of Vertebrate Olfactory Chemoreception, 26
pp.; J. E. Amoore: Odor Theory and Odor Classification,
49 pp.; M . G . J. Beets: Odor and Stimulant Structure, 46
pp.; H . Boelens: Acyclic Monoterpene Alcohols with a 2,6Dimethyloctane Skeleton, 42 pp.; P. C. Trass: Advances in
the Chemistry of Some Interesting Cyclic Monoterpene
Alcohols, 45 pp.; V. Herout: Sesquiterpene Alcohols, 45
pp.; E . T. fieimer: Benzene Derived Cyclic Carbinols, 18
pp.; P. Z . Bedoukian: Violet Fragrance Compounds, 32
pp.; H. van den Dool: Synthesis of Vetiver Oil Components, 32 pp.; E. P. Demole: The Fragrance of Jasmine, 48
pp.; E.-J. Brunke, E. KIein: Chemistry of Sandalwood Fragrance, 37 pp.; B. D . Mookherjee, R . A. Wilson: The Chemistry and Fragrance of Natural Musk Compounds, 61 pp.;
T. F. Wood: Chemistry of Synthetic Musks I (Non-Benzenoid Musks) and I1 (Benzenoid Musks), 14 pp. and 34 pp.
resp.; G . Ohlofl: The Fragrance of Ambergris, 40 pp.; and
J . P. Walrudt: Analysis of Fragrance Materials, 42 pp.
The strictly chemical chapters are thus preceded by sections on the physiology of the olfactory system, the mechanism of the sense of smell, and odor-structure correlations
in odorous molecules, which, taken together, constitute a
fifth of the volume.
Chapter 4 considers the fundamental building blocks of
geraniol, nerol, linalool, citronellol, myrcenol and dihydromyrcenol detailing their syntheses and chemical reactions.
In the following chapter, the chemistry of menthol, a-terpineol, and borneol receive the prominence they deserve;
however the lengthy sections on verbenol, myrtenol, pinocarveol and the boll-weevil pheromones seem out of proportion with their importance to the perfumery industry.
The same criticism holds for Chapter 6 where sections on
industrially important C15 alcohols such as farnesol, nerolidol, santalol and cedrol rub shoulders with such exotic
sesquiterpenes as terrestrol, acorenol and hinesol. Surely,
caryophyllene alcohol and acetate, briefly mentioned in
the introduction to the chapter, deserve a more detailed
treatment.
Angew. Chem. Int. Ed. Engl. 23 (1984) No. 3
The editor’s own contribution (Chapter 7) covers a curious miscellany-p-tert-butylcyclohexyl alcohol, benzyl
alcohol, styrallyl alcohol, dimethylbenzylcarbinol and
their corresponding acetates, together with 2-phenylethanol. However the comments regarding the different routes
to phenylethanol make interesting reading and his exposition on the use of aluminum chloride and Grignard reagents on an industrial scale deserves a wide audience.
Bedoukian’s survey of violet odorants rightly emphasizes
the importance of the ionones and methylionones in this
area, and then briefly touches on irones, damascones, nonadienal and acetylenic esters. In contrast Chapter 9 ‘has
only a modest essay on the vetyvenyl acetate of the perfumery industry; it concentrates on a- and p-vetivone, and
the history of the structural confusion regarding the latter.
Modern jasmine odorants are described in Chapter 10.
The character impact constituents of jasmine oil, Z-jasmone, jasmone lactone, and methyl jasmonate, are specified and their syntheses described. Consequently many of
the newer synthetic approaches to cyclopentanones are
summarized. The chemistry of the sandalwood fragrance
follows, in which a good balance between santalols and
terpenyl cyclohexanols has been achieved.
The next three chapters cover the various musk odorants. Mookherjee and Wilson’s contribution contains some
interesting unpublished observations on the macrocyclic
materials present in natural musk extracts. The synthetic
sequences to these materials are subdivided into three
groups-intramolecular ring closure, methylation of cyclopentadecanone, and ring expansion and/or contraction,
the last including a substantial amount of peripheral material. The monocyclic and polycyclic (indane, tetralin, and
isochroman) benzenoid musk odorants and the purely synthetic macrocyclic musks (e.g. ethylene brassylate) are
covered thoroughly in the other two chapters.
Ohlog in his chapter on the ambergris odor, covers a
dauntingly large number of compounds, but nevertheless
demonstrates clearly that the triaxial rule still applies in
this area of fragrance chemistry. Finally, Walrudt summarizes the more recent developments in instrumental analysis
and spectroscopy within the context of the perfumery industry.
To sum up, the topics this volume covers, it generally
covers well; however, such important fragrance materials
as the aliphatic aldehydes, hydroxycitronellal, hexylcinnamic aldehyde, coumarin, heliotropin, and rose oxide receive scarcely a mention.
Bruce A . McAndrew [NB 594 IE]
PPF International, Ashford (U. K.)
Lehrbuch der Lebensmittelchemie. By H.-D. Belitz and W .
Grosch. Springer Verlag, Berlin 1982. xxxviii, 788 pp.,
bound, DM 124.00.
This textbook covers the most important food ingredients (water; amino acids, peptides, proteins; enzymes; lipids; carbohydrates; flavoring; vitamins and minerals) as
well as the most important groups of foodstuffs (milk and
dairy products; eggs; meat; fish; whalemeat, crustaceans,
shellfish and molluscs; edible fats and oils; grain and
grain products ; legumes ; vegetables and vegetable products; fruit and fruit products; sugar, sugar alcohols and
honey; alcoholic beverages; coffee, tea, cocoa; spices, salt
253
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