Terpene Compounds as Possible Precursors of 1,8-Cineole in Red Grapes and Wines
详细信息 查看全文
- 作者：Laura Fariñ ; a ; Eduardo Boido ; Francisco Carrau ; Giuseppe Versini ; and Eduardo Dellacassa
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：March 9, 2005
- 年：2005
- 卷：53
- 期：5
- 页码：1633 - 1636
- 全文大小：68K
- 年卷期：v.53,no.5(March 9, 2005)
- ISSN：1520-5118
文摘
While the contribution of 1,8-cineole to the aroma of wine has been reported, it is a matter ofcontroversy that the vineyards producing such wines are surrounded by Eucalyptus trees, whichmay contribute their essence to the grapes. However, experimental information presented in thispaper suggests that 1,8-cineole can be produced by chemical transformation of limonene and
-terpineol, and this process may be responsible for the occurrence of Eucalyptus-like aroma in Tannatwines from vines not grown in the vicinity of Eucalyptus trees. A mechanism for the chemicaltransformation of these aroma compounds is proposed.Keywords: Eucalyptus aroma; 1,8-cineole; limonene degradation; Tannat red wine
-terpineol, and this process may be responsible for the occurrence of Eucalyptus-like aroma in Tannatwines from vines not grown in the vicinity of Eucalyptus trees. A mechanism for the chemicaltransformation of these aroma compounds is proposed.Keywords: Eucalyptus aroma; 1,8-cineole; limonene degradation; Tannat red wine