The (+)‐cis‐ and (+)‐trans‐Olibanic Acids: Key Odorants of Frankincense

Abstract

Frankincense (olibanum) is one of the oldest aromatic materials used by humans,b ut the key molecular constituents contributing to its characteristic odor 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 odor.