rotundone
National Institutes of Health
Papers overview
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Background and Aims
Rotundone is responsible for peppery aroma in wine. This note is not appreciated by all consumers, which…
Rotundone is a key aromatic compound for cool-climate Shiraz. This compound is produced in the skin of grape berries and…
A novel stereoisomer of rotundone, 3-epi-rotundone, was identified in the aroma of grapefruit, orange, apple, and mango. 3-epi…
This study characterizes the environmental factors driving rotundone concentrations in grape berries by quantifying rotundone…
Preveraison treatment of Shiraz berries with either 1-naphthaleneacetic acid (NAA) or Ethrel delayed the onset of ripening and…
Recent research works highlighted large variability in rotundone concentration-the main compound responsible for peppery aroma in…
Aim : Few recent studies have been investigating the effect of clone on aroma compounds. The aim of this research work was to…
Deuterium-labeled guaiane derivatives and their precursors, namely, d5-2R-rotundol (11a), d5-2S-rotundol (11b), d5-bulnesone (14…
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The volatile metabolome of Vitis vinifera C. V. Carmenere wines, a unique Chilean winegrape variety, was characterized in this…