From wine to pepper: Rotundone, an obscure sesquiterpene, is a potent spicy aroma compound

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 10, 2008, Pages 3738-3744

  Wood, Claudia ^a,b   Siebert, Tracey E ^a   Parker, Mango ^a   Capone, Dimitra L ^a   Elsey, Gordon M ^a   Pollnitz, Alan P ^a   Eggers, Marcus ^c   Meier, Manfred ^c   Vössing, Tobias ^c   Widder, Sabine ^c   Krammer, Gerhard ^c   Sefton, Mark A ^a   Herderich, Markus J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^c SYMRISE AG   (Germany)

Author keywords

Aroma; GC MS O; Grape; Pepper; Piper nigrum; Rotundone; Shiraz; Spice; Syrah; Wine

Indexed keywords

ROTUNDONE; SESQUITERPENE;

ADULT; ARTICLE; BLACK PEPPER; CHEMISTRY; FEMALE; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MIDDLE AGED; ODOR; WINE;

ADULT; BLACK PEPPER; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; MIDDLE AGED; ODORS; SESQUITERPENES; SMELL; WINE;

PIPER NIGRUM; VITACEAE;

EID: 45549086155     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800183k     Document Type: Article

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