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https://hdl.handle.net/2440/101980
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Type: | Journal article |
Title: | Production of the pepper aroma compound, (-)-rotundone, by aerial oxidation of α-guaiene |
Author: | Huang, A. Burrett, S. Sefton, M. Taylor, D. |
Citation: | Journal of Agricultural and Food Chemistry, 2014; 62(44):10809-10815 |
Publisher: | American Chemical Society |
Issue Date: | 2014 |
ISSN: | 0021-8561 1520-5118 |
Statement of Responsibility: | An-Cheng Huang, Stacey Burrett, Mark A. Sefton and Dennis K. Taylor |
Abstract: | 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, α-guaiene, and that one mechanism of transformation is simple aerial oxidation. |
Keywords: | (−)-rotundone; α-guaiene; aerial oxidation; pepper; wine |
Rights: | © 2014 American Chemical Society |
DOI: | 10.1021/jf504693e |
Published version: | http://dx.doi.org/10.1021/jf504693e |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 3 |
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