Identification of Odor-Active Trace Compounds in Blooming Flower of Damask Rose ( Rosa damascena).

The flower scent of the damask rose ( Rosa damascena) was studied. Two ultratrace components exhibiting high flavor dilution factors were detected as odor-active compounds via aroma extract dilution analysis (AEDA). One of these had a woody note and was identified as rotundone using multidimensional gas chromatography-mass spectrometry-olfactometry (MD-GC-MS-O), while the other had a citrus note and was identified as 4-(4-methylpent-3-en-1-yl)-2(5 H)-furanone (MPF) by fractionation of a commercial rose absolute from R.

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

A novel stereoisomer of rotundone, 3-epi-rotundone, was identified in the aroma of grapefruit, orange, apple, and mango. 3-epi-Rotundone was prepared by the isomerization of rotundone, and its structural elucidation was confirmed by comparing the 1D and 2D nuclear magnetic resonance and nuclear Overhauser effect spectroscopy spectra with those of rotundone. The odor thresholds of rotundone and 3-epi-rotundone in water were determined by a triangle test as 5 and 19100 ng/kg, respectively.

Factors influencing the formation of medicinal off-flavor from ascorbic acid and α,β-unsaturated aldehydes.

In a previous study, the formation and formation pathway of 6-propylbenzofuran-7-ol as an off-flavor compound formed from ascorbic acid and (E)-hex-2-enal in a test apple beverage were investigated. In the present study, elucidating the pH, temperature, and (E)-hex-2-enal and ascorbic acid concentrations that lead to the generation of 6-propylbenzofuran-7-ol in various model solutions was performed. The quantities of 6-propylbenzofuran-7-ol generated in model solutions increased when the initial concentrations of (E)-hex-2-enal and ascorbic acid increased, and linear correlations between the quantities and concentrations were observed.

Elucidating the formation pathway of the off-flavor compound 6-propylbenzofuran-7-ol.

In a previous work, we identified 6-propylbenzofuran-7-ol as an off-flavor compound formed from ascorbic acid and (E)-hex-2-enal in a test apple beverage. In this study, we elucidate the pathway by which 6-propylbenzofuran-7-ol formed. Isotope labeling studies revealed that the propyl group of 6-propylbenzofuran-7-ol derives from (E)-hex-2-enal and that 6-propylbenzofuran-7-ol contains carbons 2-6 of ascorbic acid.

Identification of the medicinal off-flavor compound formed from ascorbic acid and (E)-hex-2-enal.

A test apple beverage made up of apple juice (20%), high-fructose corn syrup (11.5%), citric acid (0.43%), trisodium citrate (0.

Studies on the volatile compounds of roasted spotted shrimp.

The aroma of spotted shrimp (Sergia lucence Hansen) was analyzed upon roasting to determine the components that constitute the characteristic roasted shrimp flavor. Our analyses resulted in the identification of ca. 200 volatiles, including high-impact sulfur and nitrogen compounds.

Biotransformation of alpha-isomethylionone to 1-(2,6,6-trimethyl-2-cyclohexen-1-yl)propan-2-one.

The main biodegradation product of (+/-)-alpha-isomethylionone (2) with standard activated sludge was characterized as (+/-)-1-(2,6,6-trimethyl-2-cyclohexen-1-yl)propan-2-one (1) by its analysis and synthesis. Both enantiomers (1a and 1b) of 1 were synthesized by starting from (R)- and (S)-2,4,4-trimethyl-2-cyclohexen-1-ol (3a and 3b), respectively.