Aliphatic ingredients are important components in perfumery. They include hydrocarbons, alcohols, aldehydes, ketones, acids, and esters which are derived from straight carbon chains and contribute various odor characteristics. Key aliphatic ingredients used in perfumery include geraniol and citronellol which have floral notes, acetaldehyde and isobutyraldehyde which have fruity characteristics, and esters such as allyl amylglycolate which has a strong fruity galbanum odor and isoamyl butyrate which has a strongly fruity banana-like odor. Aliphatic ingredients provide many of the fundamental odor notes used in fragrance compositions.

1. Aliphatic Ingredients In
Perfumery
Chanchal Jadhav
PGDPCM II
Roll.no 1309

2. What are Aliphatic Compounds?
• Organic compound containing carbon and
hydrogen joined together in straight chains
• Referred to as non-aromatic compounds
• Aliphatic compounds can be saturated or
unsaturated
• Includes simple carbon chains, aldehydes,
ketones, alkanes, carboxylic acids

3. Hydrocarbons
• Saturated or unsaturated
• Contribute to odour and taste to limited
extent
• Exception is (E,E)-1,3,5-Undecatriene and (3E,
5Z)- 1,3,5-Undecatriene

4. Alcohols
• Free and esterified, saturated primary alcohols
occur widely in nature e.g Fruits
• Weak hence fragrance composition is limited
• E.g PEA- Rosy, Bezyl alcohol, Ethyl Maltol, 3-
octanol-mushroom like odour, tans-2-hexanol-
green odour, geraniol, citronellol

5. Aldehydes
• Aldehydes are most important components of
perfumery
• Lower Aldehydes impart fruity and roast
character. E.g acetaldehyde, isobutyraldehyde,
isovaleraldehyde, and 2-methyl-butyraldehyde
• Unsaturated aliphatic aldehydes are important as
fragrance and flavouring material. E.g 2-trans-6-
cis-nonadienal- cucumber aroma and 2- trans,4-
trans-Decadienal - fatty odor character like that in
in chicken meat flavor compositions
• E.g. Aldehydes C6, C8, C9, C10, C11, C12
• Acetals have odour characteristics similar to
aldhydes but less pronounced

6. Ketones
• Aliphatic ketones are of minor importance
• Exception is odd numbered ketones like C7, C9 and
C11 have a characteristic nutty note
• E.g 3-Hydroxy-2-butanone- Plesant buttery odour
- 2,3-Butanedione- a constituent of many fruit and
food aromas and well-known as a constituent of
butter
- 3,4,5,6,6-Pentamethyl-3-hepten-2-one- woody floral
note with amber and violet nuances
- 2,4,4,7-Tetramethyl-6-octen-3-one- a fresh, green
and citrus herbal top note

7. Acids and Esters
• Aliphatic straight chain acids important in many foods and
essential oils
• Less important in fragrance substances
• Important as starting materials in esters manufacture
• Esters contribute to aromas of nearly all fruits and foods
• E.g 2-Methyl-2-pentenoic acid- dry acid note, found in the
odor of strawberries.
- Allyl amylglycolate- strong fruity galbanum odor with
pineapple modification
-Aallyl caproate- typical pineapple odor
- Ethyl 2-methylbutyrate- green-fruity odor reminiscent of
apples
- Isoamyl butyrate- strongly fruity odor that occurs, e.g., in
banana.
- Butyl butyrate- sweet-fruity odor
- Ethyl propionate- a fruity odor reminiscent of rum

8. Thank you.