Production of the pepper aroma compound, (-)-rotundone, by aerial oxidation of α-guaiene.
J Agric Food Chem
; 62(44): 10809-15, 2014 Nov 05.
Article
en En
| MEDLINE
| ID: mdl-25307830
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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Extractos Vegetales
/
Piper nigrum
/
Sesquiterpenos de Guayano
/
Azulenos
Idioma:
En
Revista:
J Agric Food Chem
Año:
2014
Tipo del documento:
Article
País de afiliación:
Australia