Linalool

Although shikimic acid does not have any direct antiviral effects, star anise contains a compound called linalool that does indeed have antiviral activity. ❋ Unknown (2009)

There are other components like linalool, which is found in a fairly high level in bergamot, which is used in Earl Grey tea. ❋ Unknown (2008)

Or get a whiff of basil, roses, grapes, mango or lemons - they all contain a compound called linalool, whose scent helps induce calm. ❋ Unknown (2010)

A true challenge indeed, when you cannot use Benzyl acetate; not to mention (E)-ocimene, linalool, asmine lactone, or gamma-decalactone (used to create gardenia headspace). ❋ Ayala Sender (2008)

Tonka bean and hay absolute at the base along with ho wood very linalool rich at the heart complete the fougere picture and the pine was replaced by rosemary verbenone to add clean, herbaceous freshness. ❋ Ayala Sender (2008)

The basil does add a bit of grassy and fresh linalool element at the opening that I now find interesting and not as out of place and dissonant as it did back than. ❋ Ayala Sender (2008)

For the linalool and geraniol you can think also of palmarossa oil and for a "spicy" linalool coriander is very good. ❋ Ayala Sender (2007)

Sweet and fresh fruity top notes of peach and bergamot and the light, soft powdery allure of linalool perhaps from rosewood? engages you to explore the creamy, fruity-floral ylang ylang notes. ❋ Ayala Sender (2007)

Start with the basics – excellent quality building blocks that are essential for Fougère: oakmoss absolute, lavender essential oil, absolute and concrete, rosewood or ho leaf (for a touch of linalool), and last but not least – a naturally sourced coumarin note, either from tonka bean absolute or liatrix tincture (you can make your own by soaking the dried leaves in 200 proof alcohol). ❋ Ayala Sender (2007)

Rosewood contains a lot of linalool, a bright, clean, heady yet soft aroma chemical. ❋ Ayala Sender (2006)

DMTS: SULFUR isovaleraldehyde: SWEET a-ionone: FLOWERS linalool: FLOWERS ❋ Mark (2006)

Cherry flavor comes mainly from almondy benzaldehyde, a flowery terpene (linalool), and essence of clove (eugenol). ❋ Harold McGee (2004)

• From the self-digested bean, almond and dairy and flowery notes benzaldehyde; diacetyl and methyl ketones; linalool ❋ Harold McGee (2004)

The flavor of cooked green beans is interestingly complex; it includes a number of sulfur and “green” compounds, but also the essence of fresh mushroom (octenol) and a flowery terpene (linalool). ❋ Harold McGee (2004)

The typical hot, spicy cinnamon aroma comes from a phenolic compound, cinnamaldehyde, of which cassia types have significantly more than Sri Lankan types; the latter are more subtle and complex, with floral and clove notes linalool, eugenol. ❋ Harold McGee (2004)