Enantiomeric distribution and sensory evaluation of linalol and linalyl acetate in flavourings

Among the aroma chemicals with "sweet-floral" sensory properties, linalol a nd linalyl acetate are used most frequently in flavouring preparations. A g enuine bergamot essential oil and the same oil where natural linalol and li nalyl acetate were almost completely substituted with nature-identical ones were compared to determine if there were any sensory differences. Sensory analyses showed that no significant difference existed between the natural essential oil and the reconstituted oil, when the main analytical differenc e was limited to the enantiomeric distribution of linalol and linalyl aceta te. This note refers to bergamot as a particular matrix where a different e nantiomeric distribution of linalol and linalyl acetate with respect to the natural one does not result in significant sensorial differences.