AmygdalinAmygdalin (from Ancient Greek: ἀμυγδαλήamygdalē 'almond') is a naturally occurring chemical compound found in many plants, such as the seeds (kernels, pips or stones) of apricots, bitter almonds, apples, peaches, cherries and plums, and in the roots of manioc. Amygdalin is classified as a cyanogenic glycoside, because each amygdalin molecule includes a nitrile group, which can be released as the toxic cyanide anion.
CinnamaldehydeCinnamaldehyde is an organic compound with the formula C9H8O or C6H5CH=CHCHO. Occurring naturally as predominantly the trans (E) isomer, it gives cinnamon its flavor and odor. It is a phenylpropanoid that is naturally synthesized by the shikimate pathway. This pale yellow, viscous liquid occurs in the bark of cinnamon trees and other species of the genusCinnamomum. It is found in high concentrations in cinnamon essential oil.
Benzyl alcoholBenzyl alcohol (also known as α-cresol) is an aromaticalcohol with the formula C7H8O or C6H5CH2OH. The benzyl group is often abbreviated "Bn" (not to be confused with "Bz" which is used for benzoyl), thus benzyl alcohol is denoted as BnOH. Benzyl alcohol is a colorless liquid with a mild pleasant aromatic odor. It is useful as a solvent for its polarity, low toxicity, and low vapor pressure.
AlmondThe almond (Prunus amygdalus, syn. Prunus dulcis (Mill.) D.A.Webb, nom. illeg. non Prunus dulcis Rouchy) is a species of tree from the genus Prunus. Along with the peach, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the woody shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut.
AldehydeIn organic chemistry, an aldehyde () (lat. alcohol dehydrogenatum, dehydrogenatedalcohol) is an organic compound containing a functional group with the structure R−CH=O. The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl group. Aldehydes are a common motif in many chemicals important in technology and biology.
Organic compoundOrganic compounds are a subclass of chemical compounds of carbon. Little consensus exists among chemists on the exact definition of organic compound; the only universally accepted definition is the quasi-tautological "organic compounds are the subject matter of organic chemistry". Generally, any large chemical compound containing a carbon–hydrogen or carbon–carbon bond is accepted as an organic compound.
BenzeneBenzene is an organic chemical compound with the molecular formula C6H6. The benzene molecule is composed of six carbon atoms joined in a planar hexagonal ring with one hydrogen atom attached to each. As it contains only carbon and hydrogen atoms, benzene is a hydrocarbon. Benzene is a natural constituent of petroleum and is one of the elementary petrochemicals.
CherryA cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. The tree, its flowers, and its wood are all called by the same name, as in "ornamental cherry" or "cherry blossom".
OdorAn odor (American English) or odour (Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system.
Soft drinkSweetened non-alcoholic drink, often carbonatedA tumbler of cola served with ice cubesSoft drink vending machine in Kyoto Station, JapanA soft drink (see § Terminology for other names) is a class of beverage containing no alcohol, usually (but not necessarily) carbonated, and typically including added sweetener. Flavors can be natural, artificial or a mixture of the two.
AromaticityIn organic chemistry, aromaticity is a chemical property describing the way in which a conjugated ring of unsaturated bonds, lone pairs, or empty orbitals exhibits a stabilization stronger than would be expected from conjugation alone. The earliest use of the term was in an article by August Wilhelm von Hofmann in 1855. There is no general relationship between aromaticity as a chemical property and the olfactory properties of such compounds.*As an Amazon Associate I earn from qualifying purchases.