Basil oil, eugenol Type CAS 8015-73-4

As an organic compound, Cinnamyl alcohol has a very distinct sweet, spicy, hyacinth odour that is found in resins, balsams and cinnamon leaves. It is used commonly in the fragrance industry due to its distinctive odour, which can be applied as a deodorant, fragrance and additive in cosmetic products and in the formulation of bath products, body and hand products, such as soaps, toothpaste, deodorants, etc. Besides, it also finds application as a food additive in chewing gum, bakery products, candy and soft drinks. Naturally, Cinnamyl alcohol is occurrent only in small amount, thus its industrial demand is usually fulfilled by chemical synthesis starting from the reduction of cinnamaldehyde.

Menthol, also known as hexahydrothymol, is commonly known as L-menthol, and its scientific name is 5-methyl-2-isopropyl-cyclohexanol. It is a very important cycloterpene alcohol. L-menthol has a characteristic mint aroma and has a cooling effect. Racemic ?C menthol also has a cooling effect, while other isomers have no cooling effect. L-menthol accounts for a large proportion of applications in medicine and health. It can be used as poultice, ointment, analgesic, local anesthetic, cooling agent, antipruritic agent, mouthwash, bactericide, and for the treatment of toothache, Tablets for stomach pain, neuralgia, etc.; the second largest use is spices. L-menthol is a spice in demand among cyclic monoterpene alcohols. It can be used as tobacco spices, used with peppermint oil to prepare toothpaste flavors, and other spices. Toilet water; menthol can also be used as a flavoring agent for a variety of foods, such as candies, chewing gum, cakes, fruit wine, refreshing drinks, etc.

Cis ?C 3-Methyl-4-octanolide, also known as cis- ??- methyl- ??- Octalactone or 5-butyldihydro-4-methylfuran-2 (3 H) ?C one, a compound of lactone family, chemical formula C9H16O2. It exists as two optical isomers: 3 R, 4 R (??+??) and 3 S, 4 S (??-??).

3S, 4S isomers, commonly known as whisky lactone or oak lactone, are important components in the aroma of whisky (first discovered by Suomalainen and Nyk ? nen in 1970) and other alcoholic beverages aged in oak barrels. It is sometimes added to wine as a flavoring. It has the aroma of coconut, celery or fresh wood, and can be detected by human body when the concentration in the air is 1 microgram/l. The mixture of cis and trans isomers can repel mosquitoes and flies.