Formation of damascenone under both commercial and model fermentation conditions

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 4, 2011, Pages 1338-1343

  Lloyd, Natoiya D R ^a,b,c   Capone, Dimitra L ^c   Ugliano, Maurizio ^c   Taylor, Dennis K ^a   Skouroumounis, George K ^a   Sefton, Mark A ^a   Elsey, Gordon M ^a,b  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b FLINDERS UNIVERSITY   (Australia)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

commercial; Damascenone; fermentations; grasshopper ketone; honey; norisoprenoids; reductase; Saccharomyces cerevisiae

Indexed keywords

COMMERCIAL; DAMASCENONE; GRASSHOPPER KETONE; HONEY; NORISOPRENOIDS; REDUCTASE; SACCHAROMYCES CEREVISIAE;

CONCENTRATION (PROCESS); FERMENTATION; FOOD PRODUCTS; KETONES; ORGANIC COMPOUNDS; WINE;

YEAST;

ALKENE; CYCLOHEXANE DERIVATIVE; DAMASCENONE; KETONE;

ARTICLE; CHEMISTRY; FERMENTATION; FRUIT; GRAPE; METABOLISM; MICROBIOLOGY; ODOR; SACCHAROMYCES CEREVISIAE; WINE;

ALKENES; CYCLOHEXANES; FERMENTATION; FRUIT; KETONES; ODORS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 79951756999     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103741n     Document Type: Article

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