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; aerial oxidation; pepper; wine; α-guaiene.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Azulenes / chemical synthesis
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Azulenes / chemistry*
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Azulenes / isolation & purification
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Molecular Structure
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Odorants / analysis
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Oxidation-Reduction
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Piper nigrum / chemistry*
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Plant Extracts / chemical synthesis
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Plant Extracts / chemistry*
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Plant Extracts / isolation & purification
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Sesquiterpenes / chemistry
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Sesquiterpenes / isolation & purification
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Sesquiterpenes, Guaiane / chemical synthesis
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Sesquiterpenes, Guaiane / chemistry*
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Sesquiterpenes, Guaiane / isolation & purification
Substances
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Azulenes
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Plant Extracts
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Sesquiterpenes
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Sesquiterpenes, Guaiane
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rotundone
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guaiene