Essential oil compounds used to eliminate odors

       Organic odors usually caused by elements like aldehyde, amine, diamine, sulfide, lactone, carboxylic acid, ester, carbylamines, ketone, and other carbons. There are many essential oils own capable of neutralizing organic odors. Essential oils can be extracted from fresh flower and aerial parts(i.e., leaf and branch) of pants, and their ingredient are usually complicated. For example, for hop essential oil, 485 compounds have been identified and reported in the literature, and recent research suggests that it may actually contain up to 1000 coumpunds1. 
       The chemical compositions of essential oils from the flower and aerial parts of Eurya japonical were determined and quantified by Mitsuo Miyazawa et. al. 2 using gas chromatography-mass spectrometry(GC-MS). A total of 87 and 50 compounds were detected in the oils from the flower and aerial parts, respectively. The main compounds of the flower oil were linalool (14.0%), (9Z)-tricosene(12.0%), nonanal(7.4%), hexadecanal (5.8%), and α-pinene(4.5%) . In the oil from the aerial parts, linalool (37.7%), α-terpineol(13.5%) and geraniol (9.6%) , vitispirane(8.5%), and phytol (3.2%) were detected (table 1). 
       Table 1. main compounds of essential oils from the flower and aerial parts of Eruya japonical.

Main compounds in flower oil	Main compounds in Oil from the aerial parts
Linalool, 14.0%	Linalool, 37.7%
(9Z)-tricosene, 12.0%	α-terpineol, 13.5%
Nonanal, 7.4%	geraniol ,9.6%
hexadecanal ,5.8%	Vitispirane, 8.5%
α-pinene, 4.5%	Phytol, 3.2%

       In the oils from the flower and aerial parts, 13 and 8 aroma-active compounds were identified by GC-olfactometry(GC-O) annalysisi, respectively. The key aroma-active compounds of the flower oil were heptanal [fatty, green, flavor dilution(FD)=128, odor activity value(OAV)=346], nonanal(sweet, citrus, FD=128, OAV=491), and eugenol (sweet, spicy, FD=64, OAV=62); in the oil from the aerial parts, the key aroma-active compounds were linalool (sweet, citrum, FD=64, OAV=95), (E)-β-damascenone(sweet, FD=256,OAV=4000), and (E)- β-ionone(floral, violet, FD=128, OAV=120), as shown in table 2. 
       Table 2. aroma-active compounds of essential oils from the flower and aerial parts of Eruya japonical.

aroma-active compounds in flower oil	aroma-active compounds in Oil from the aerial parts
Heptanal	Linalool
Nonanal	(E)-β-damascenone
Eugenol	(E)- β-ionone

Reference
       1.Graham Eyres, Philip J. Marriott, Jean-Pierre Dufour, The combination of gas chromatography-olfactometry and multidimensional gas chromatography for the characterization of essential oils, Journal of Chromatography A, 2007, 1150: 70-77.
       2.Ryota Motooka, Atsushi Usami, Hiroshi Nakahashi, et.al. Characteristic odor components of essential oils from Eurya japonica. J. Oleo Sci. 2015, 64(5): 577-584.