2. Draw structures for the following fragrance compounds that were not used in this practical, given their IUPAC names (fragrance description given in square brackets): a) 3,7-dimethyloct-6-en-1-al [lemons] b) methyl butanoate [apple] c) 1,5-diaminopentane [rotting flesh]
3. a) What type of reaction would be required to synthesise the pear fragrance compound? b) Write an equation to describe the synthesis of the pear fragrance compound, showing all reagents and the product.
4. a) The hyacinth and peppermint fragrance compounds each contain an –OH group that is able to be oxidised. Write the chemical reaction representing the oxidation of each of these compounds, clearly indicating the structure of any intermediates and the final product in both cases. [Hint: consult the Information given in Activity 2.2 from your lectures.]
b) What new functional group is produced by the oxidation of each of the hyacinth and peppermint fragrance compounds?
5. Write IUPAC names in the spaces provided in Table 5.1 for the hyacinth, lavender, pineapple, rose and vinegar aroma compounds.