Production of the pepper aroma compound, (-)-rotundone, by aerial oxidation of α-guaiene

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 44, 2014, Pages 10809-10815

  Huang, An Cheng ^a   Burrett, Stacey ^a   Sefton, Mark A ^a   Taylor, Dennis K ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

( ) rotundone; aerial oxidation; pepper; wine; guaiene

Indexed keywords

OXIDATION; WINE;

AERIAL OXIDATION; AROMA COMPOUNDS; NATURAL PRODUCTS; ODOR DETECTION; PEPPER; ROTUNDONE;

ODORS;

AZULENE DERIVATIVE; GUAIENE; PLANT EXTRACT; ROTUNDONE; SESQUITERPENE;

ANALYSIS; BLACK PEPPER; CHEMICAL STRUCTURE; CHEMISTRY; ISOLATION AND PURIFICATION; ODOR; OXIDATION REDUCTION REACTION; SYNTHESIS;

AZULENES; BLACK PEPPER; MOLECULAR STRUCTURE; ODORS; OXIDATION-REDUCTION; PLANT EXTRACTS; SESQUITERPENES; SESQUITERPENES, GUAIANE;

EID: 84908681938     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504693e     Document Type: Article

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