Ohloff Günther - Scent and Chemistry : The Molecular World of Odors

1. Chapter 7
2. Chapter 9

1. Preface to the Second Edition
2. Preface to the First Edition
3. Chapter 1
4. Chapter 2
5. Chapter 3
6. Chapter 4
7. Chapter 5
8. Chapter 6
9. Chapter 7
10. Chapter 8
11. Chapter 9

Gnther Ohloff, Wilhelm Pickenhagen, Philip Kraft, and Fanny Grau

Second Edition

Authors

Dr. Gnther Ohloff
formerly Research Director of Firmenich SA, Geneva, Switzerland

Dr. Wilhelm Pickenhagen
Chemin Montmusy 3
1290 Chavannes-des-Bois
Switzerland

Dr. Philip Kraft
Symrise AG
S&C Global Innovation Fragrances
New Molecules Synthesis
Building D 209
Mhlenfeldstr. 1
37603 Holzminden
Germany

Dr. Fanny Grau
Symrise Aromas e Fragrancias Ltda.
Scent & Care Latam
Estrada do Capuava, 1000
Granja Viana, Cotia
SP, 06715725
Brazil

Deceased.

Cover Illustration:
Taking up the motif of the original German edition, the cover illustration shows a superposition analysis of the modern trendsetting captive Pomarose on damascenone in front of a red rose photographed by JeanPierre Bachmann. This superposition analysis is shown from a different perspective in on page 193 and is explained in the accompanying paragraph. The background features a fractal chaos generated from the light reflections on the surface as first featured on the corresponding Facebook page. Rendering and raytracing by Dr. Philip Kraft.

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Print ISBN: 9783527348558
ePDF ISBN: 9783527829996
ePub ISBN: 9783527829989

Cover Design: SCHULZ GrafikDesign
Cover Illustration: Dr. Philip Kraft

Since ancient times, humans have derived pleasure from naturally occurring fragrances, perfumes, scents, and spices. However, it is only in the last 100years or so that science has revealed in great detail the many molecules responsible for these delightful properties and the fascinating connection between chemical structure and odor. At present, thousands of natural, older, and newer odorant substances are defined precisely as molecular structures and available by chemical synthesis. An enormous global commercial enterprise has evolved to provide aesthetically pleasing fragrances to meet a worldwide demand. The mystique of perfumes thrives as does global use.

Even more recently, we have begun to understand the nature of odor perception in terms of molecular receptors in the nose and the signal transmission between these, the olfactory bulb, and the brain.

This book, Scent and Chemistry: The Molecular World of Odors, delivers an indepth and authoritative exposition of every aspect of this multifaceted subject. It spans a vast terrain of topics, including historical, physiological, commercial, structural, and molecular basis of scent, and chemical synthesis of odorants.

Since I am a chemist, I was especially interested in the chemical structures of the many odorant molecules that are discussed in the book and the stepbystep pathways by which such molecules can be produced synthetically at scale. The large number of very interesting syntheses described by the authors adds great value for those in the field and for students of chemistry who will appreciate it as a treasure house of fascinating chemical structures and elegant reaction sequences.

I read this unique volume with great pleasure and satisfaction. For this reason, I extend warm thanks to the three distinguished authors and confident recommendation to potential readers.

Elias James Corey
Sheldon Emory Professor Emeritus
Harvard University
Nobel Laureate (Chemistry, 1990)
Cambridge, MA, USA
May 2021

Many people think that only natural ingredients should be used to create and compose perfumes. This is a generally preconceived notion that is not shared by the creators of perfumes. I try to be openminded and consider any odoriferous ingredient as perfumery ingredient, like a writer who utilizes every letter of the alphabet including X and Z to compose the words that make up his poems. Like all artists, musicians, painters, and all other creative people, we use what we deem interesting and useful for the realization of our ideas. What we are looking for is novelty, uniqueness, and beauty. The ingredients catalogue available 150years ago to the creative perfumer was far less thorough than it is today, making it difficult to create new original notes by using only natural ingredients.

The invention of synthetic Organic Chemistry in 1828 by Friedrich Whler and its rapid development considerably improved the possibilities for new creations. It began with the synthesis of naturally occurring molecules like coumarin (1.26), vanillin (1.27), and others. The progress in chemical methodology, analysis, and synthesis led to the discovery of odorants that do not exist in nature and allowed the development of new sensory impressions, which then opened up new dimensions for perfume creations. Notes like lily of the valley, among others, became available that could not be isolated from their natural environment, as well as lilacs and violets, whose extracts only had the name but did not possess the odor of the original flowers.

The synthesis and the use of fatty aldehydes contributed to the creation and originality of Chanel N5, that of hydroxycitrone (hydroxycitronellal), to the scent of lilyofthevalley flowers. All that resulted in a plethora of new creations in the years around 1920, and this was only the beginning.

Ambrox (1.41), allyl amyl glycolate, Calone (1.46), and ethyl maltol (1.47) contributed to the creation of very successful new perfumes.