Leaf Alcohol

Edited excerpts from a review by professor Akikazu Katakana:

Leaf al­cohol and leaf aldehyde are widely distributed in fresh leaves, vegetables and fruits. They are mainly responsible for the so-called “green odour” characteristic of leaves, along with six other C6-compounds, such that the green odour of green leaves arises from a mixture of the eight volatile C6-compounds.

Leaf alcohol was first found in green tea leaves by the author, Akikazu Hatanaka’s former teacher, Sankichi Takei, at Kyoto Uni­versity in 1933.

In response to various stimuli, green leaves emit characteristic green odour consisting of the vari­ous concentrations of the eight volatile C6-compounds. The subtle differences in the composition of the green odour are thought to be used by plants to communicate with or attack other spe­ cies. These are also used to either attract or repel insects. In addition, plants can kill certain bacteria such as Dermatophytes and Staphylococus by using the green odour mixture at various concentrations thereby providing an example of a phytocide. Cer­tain ants take green odour compounds into their bodies by consuming green leaves and then use them as pheromones for communication, alarm and attack and so on.

FULL ARTICLE: Hatanaka, A., Kajiwara, T., & Matsui, K. (1995). The biogeneration of green odour by green leaves and its physiological functions-past, present and future. Zeitschrift für Naturforschung C, 50(7-8), 467-472.