remained unknown. Reported herein is the discovery that (1S,2S)‐(+)‐trans‐ and (1S,2R)‐(+)‐cis‐2‐octylcyclopropyl‐1‐carboxylic acids are highly potent and substantive odorants occurring in ppm amounts in all of the frankincense samples analyzed, even those showing radically different volatile compositions. These cyclopropyl‐derived acids provide the very characteristic old churchlike endnote of the frankincense
乳香(乳香)是人类使用的最古老的芳香物质之一,但导致其特有气味的关键分子成分仍然未知。本文报道的发现是(1 S,2 S)-(+)-反-和(1 S,2 R)-(+)-顺-2-辛基环丙基-1-
羧酸是高度有效的和大量的增香剂在所有分析的乳香样品中,即使是那些表现出根本不同的挥发性成分的样品,其含量均以ppm计。这些环丙基衍生的酸提供了极具特征的古老教堂般的乳香气味尾注。