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Rose oxide
Rose oxide is an organic compound of the pyran class and the monoterpene class and a fragrance found in roses and rose oil. The compound has a ''cis''- and a ''trans''-isomer, each with a (+)- and (−)-stereoisomer, but only the (−)-''cis'' isomer (odor threshold 0.5 ppb) is responsible for the typical rose (floral green) fragrance.〔Dieter Martinetz und Roland Hartwig: Taschenlehrbuch der Riechstoffe: ein Lexikon von A–Z. Verlag Harri Deutsch 1998; ISBN 3-8171-1539-3; S. 330ff.〕 Rose oxide also contributes to the flavor of some fruits such as lychee and Gewürztraminer.
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Rose oxide is produced industrially beginning with photooxygenation of citronellol to give the allyl hydroperoxide which is then reduced with sodium sulfite to provide the diol. Ring-closure with sulfuric acid forms both the ''cis''- and ''trans''-isomers in equal amounts.
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==References==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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