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Items: 1 to 20 of 27

1.

Identification and Characterization of 3-epi-Rotundone, a Novel Stereoisomer of Rotundone, in Several Kinds of Fruits.

Nakanishi A, Ito M, Yoshikawa K, Maeda T, Ishizaki S, Kurobayashi Y.

J Agric Food Chem. 2017 Jun 28;65(25):5209-5214. doi: 10.1021/acs.jafc.7b01696. Epub 2017 Jun 19.

PMID:
28597655
2.

Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay.

Nakanishi A, Fukushima Y, Miyazawa N, Yoshikawa K, Maeda T, Kurobayashi Y.

J Agric Food Chem. 2017 Jun 21;65(24):5026-5033. doi: 10.1021/acs.jafc.7b01319. Epub 2017 Jun 7.

PMID:
28560869
3.

Identification of Rotundone as a Potent Odor-Active Compound of Several Kinds of Fruits.

Nakanishi A, Fukushima Y, Miyazawa N, Yoshikawa K, Maeda T, Kurobayashi Y.

J Agric Food Chem. 2017 Jun 7;65(22):4464-4471. doi: 10.1021/acs.jafc.7b00929. Epub 2017 May 24.

PMID:
28516769
4.

Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming.

Mahmoud MAA, Buettner A.

Food Chem. 2017 Oct 1;232:841-849. doi: 10.1016/j.foodchem.2016.09.172. Epub 2016 Sep 28.

PMID:
28490148
5.

Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapes.

Zhang P, Fuentes S, Siebert T, Krstic M, Herderich M, Barlow EW, Howell K.

Data Brief. 2016 Jul 14;8:1127-36. doi: 10.1016/j.dib.2016.07.010. eCollection 2016 Sep.

6.

Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. Shiraz.

Zhang P, Fuentes S, Wang Y, Deng R, Krstic M, Herderich M, Barlow EW, Howell K.

Front Plant Sci. 2016 Jun 21;7:859. doi: 10.3389/fpls.2016.00859. eCollection 2016.

7.

Constituents of Cypriol Oil (Cyperus scariosus R.Br.): N-Containing Molecules and Key Aroma Components.

Clery RA, Cason JR, Zelenay V.

J Agric Food Chem. 2016 Jun 8;64(22):4566-73. doi: 10.1021/acs.jafc.6b00680. Epub 2016 May 24.

PMID:
27219519
8.

Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines.

Culleré L, Ontañón I, Escudero A, Ferreira V.

Food Chem. 2016 Sep 1;206:267-73. doi: 10.1016/j.foodchem.2016.03.039. Epub 2016 Mar 15.

PMID:
27041325
9.

Fragrant Sesquiterpene Ketones as Trace Constituents in Frankincense Volatile Oil of Boswellia sacra.

Niebler J, Zhuravlova K, Minceva M, Buettner A.

J Nat Prod. 2016 Apr 22;79(4):1160-4. doi: 10.1021/acs.jnatprod.5b00836. Epub 2016 Mar 24.

PMID:
27010489
10.

Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes.

Zhang P, Fuentes S, Siebert T, Krstic M, Herderich M, Barlow EW, Howell K.

Food Chem. 2016 Aug 1;204:463-74. doi: 10.1016/j.foodchem.2016.02.125. Epub 2016 Feb 22.

PMID:
26988525
11.

Key enzymes behind black pepper aroma in wines.

Mattivi F.

J Exp Bot. 2016 Feb;67(3):555-7. doi: 10.1093/jxb/erw008. No abstract available.

PMID:
26839218
12.

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

Takase H, Sasaki K, Shinmori H, Shinohara A, Mochizuki C, Kobayashi H, Ikoma G, Saito H, Matsuo H, Suzuki S, Takata R.

J Exp Bot. 2016 Feb;67(3):787-98. doi: 10.1093/jxb/erv496. Epub 2015 Nov 20.

13.

Two key polymorphisms in a newly discovered allele of the Vitis vinifera TPS24 gene are responsible for the production of the rotundone precursor α-guaiene.

Drew DP, Andersen TB, Sweetman C, Møller BL, Ford C, Simonsen HT.

J Exp Bot. 2016 Feb;67(3):799-808. doi: 10.1093/jxb/erv491. Epub 2015 Nov 17.

14.

Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine.

Zhang P, Howell K, Krstic M, Herderich M, Barlow EW, Fuentes S.

PLoS One. 2015 Jul 15;10(7):e0133137. doi: 10.1371/journal.pone.0133137. eCollection 2015.

15.

Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes.

Wedler HB, Pemberton RP, Tantillo DJ.

Molecules. 2015 Jun 11;20(6):10781-92. doi: 10.3390/molecules200610781. Review.

16.

Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz.

Zhang P, Barlow S, Krstic M, Herderich M, Fuentes S, Howell K.

J Agric Food Chem. 2015 May 6;63(17):4276-83. doi: 10.1021/acs.jafc.5b00590. Epub 2015 Apr 24.

PMID:
25891266
17.

Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.

Davies C, Nicholson EL, Böttcher C, Burbidge CA, Bastian SE, Harvey KE, Huang AC, Taylor DK, Boss PK.

J Agric Food Chem. 2015 Mar 4;63(8):2137-44. doi: 10.1021/jf505491d. Epub 2015 Feb 18.

PMID:
25661455
18.

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

Huang AC, Sefton MA, Taylor DK.

J Agric Food Chem. 2015 Feb 25;63(7):1932-8. doi: 10.1021/jf505537s. Epub 2015 Feb 11.

PMID:
25626924
19.

Mechanistic studies on the autoxidation of α-guaiene: structural diversity of the sesquiterpenoid downstream products.

Huang AC, Sefton MA, Sumby CJ, Tiekink ER, Taylor DK.

J Nat Prod. 2015 Jan 23;78(1):131-45. doi: 10.1021/np500819f. Epub 2015 Jan 12.

PMID:
25581486
20.

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

Huang AC, Burrett S, Sefton MA, Taylor DK.

J Agric Food Chem. 2014 Nov 5;62(44):10809-15. doi: 10.1021/jf504693e. Epub 2014 Oct 21.

PMID:
25307830

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