Literature DB >> 25626924

Comparison of the formation of peppery and woody sesquiterpenes derived from α-guaiene and α-bulnesene under aerial oxidative conditions.

An-Cheng Huang1, Mark A Sefton, Dennis K Taylor.   

Abstract

Deuterium-labeled guaiane derivatives and their precursors, namely, d5-2R-rotundol (11a), d5-2S-rotundol (11b), d5-bulnesone (14), d5-2R-bulnesol (16), d7-α-guaiene (10), and d7-α-bulnesene (15), were synthesized in good yields as GC-MS internal standards for comparing the behavior of α-guaiene (1) and α-bulnesene (5) under autoxidative conditions. It was found that approximately 99% of α-guaiene coated onto filter paper and exposed to air at ambient temperature was autoxidized after 48 h and up to 7% of rotundone (3) and 0.6% of rotundols (2a/b) were formed during this period. Autoxidation of α-bulnesene (5) was considerably slower, with approximately 80% remaining after 2 days and yielding less than 1.5% of α-bulnesone (7) and 0.3% and 0.9% of bulnesols 6a and 6b, respectively, after 5 days. The results indicate the feasibility of rapid changes of aroma profiles of herbs and other plant materials over time when exposed to air.

Entities:  

Keywords:  autoxidation; bulnesene; bulnesone; guaiene; rotundone

Mesh:

Substances:

Year:  2015        PMID: 25626924     DOI: 10.1021/jf505537s

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

1.  Chemical Constituents of Supercritical Extracts from Alpinia officinarum and the Feeding Deterrent Activity against Tribolium castaneum.

Authors:  Mintong Xin; Shanshan Guo; Wenjuan Zhang; Zhufeng Geng; Junyu Liang; Shushan Du; Zhiwei Deng; Yongyan Wang
Journal:  Molecules       Date:  2017-04-18       Impact factor: 4.411

Review 2.  Germacrene A-A Central Intermediate in Sesquiterpene Biosynthesis.

Authors:  Houchao Xu; Jeroen S Dickschat
Journal:  Chemistry       Date:  2020-09-30       Impact factor: 5.236

3.  Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (-)-rotundone.

Authors:  Hideki Takase; Kanako Sasaki; Hideyuki Shinmori; Akira Shinohara; Chihiro Mochizuki; Hironori Kobayashi; Gen Ikoma; Hiroshi Saito; Hironori Matsuo; Shunji Suzuki; Ryoji Takata
Journal:  J Exp Bot       Date:  2015-11-20       Impact factor: 6.992

  3 in total

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