Linalool

Linalool is a naturally occurring monoterpene alcohol found in many plants. Its floral, woody scent makes it a common ingredient in fragrances and flavorings.

Monoterpene: A terpene built from two isoprene units, usually containing ten carbon atoms. Linalool is a ten-carbon monoterpene alcohol.
Terpene synthase: An enzyme that converts prenyl diphosphate substrates into terpene skeletons. Linalool synthases produce linalool from geranyl diphosphate.
Perfumery: The art and practice of composing fragrances from aromatic materials. Linalool supplies floral and citrus-like notes in many fragrance compositions.
Terpene biosynthesis: The biological production of terpenes through enzyme-driven pathways from isoprenoid precursors. Plants form linalool through specialized branches of terpene biosynthesis.
Terpene: A diverse class of compounds built from isoprene units and produced by plants and other organisms. Linalool belongs to this broad family of natural products.
Geranyl diphosphate: A ten-carbon activated isoprenoid used as a precursor in monoterpene biosynthesis. It is the substrate from which linalool synthase forms linalool.
Flavoring: The use of substances to impart or modify taste and aroma in food. Linalool is used as a flavor ingredient in regulated food applications.
Linalool-rich plants: Plants whose tissues or volatile oils contain comparatively high amounts of linalool. Species such as coriander and lavender provide recognizable natural sources.
Isoprene: A five-carbon hydrocarbon that forms the basic unit of terpenes and many related compounds. Two isoprene units account for linalool’s ten-carbon skeleton.
Linalool synthase: An enzyme that catalyzes the formation of linalool from geranyl diphosphate. This enzyme directly constructs linalool in plant biosynthesis.

Linked from 4 pages