Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 44, Pages 10809-10815Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf504693e
Keywords
(-)-rotundone; alpha-guaiene; aerial oxidation; pepper; wine
Funding
- School of Agriculture, Food and Wine, the University of Adelaide
- Australian Government
- University of Adelaide
- China Scholarship Council
- Faculty of Science
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The aroma link between pepper and wine has recently been elucidated to be due to the important aroma compound rotundone. To date, rotundone is the only known impact odorant with a peppery aroma. Although the concentration found in products of natural origin is small, the odor detection threshold is among the lowest of any natural product yet discovered. We report herein the identification of the first known precursor to rotundone, namely, a-guaiene, and that one mechanism of transformation is simple aerial oxidation.
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