Terpene

About: Terpene is a research topic. Over the lifetime, 2208 publications have been published within this topic receiving 51480 citations. The topic is also known as: terpenes.

Effect of heterogeneous and homogeneous pathways on selectivity of pinane-2-ol to linalool isomerization

Abstract: The regularities of pinane-2-ol isomerization over block catalyst under reagent pressure of 2–45 Torr and within a temperature range of 450–620 °C were studied. A scheme of key product—linalool, as well as side products—hydrocarbons and 5-membered cyclic alcohols formation was suggested. Light hydrocarbons C 1 –C 6 are formed by gas phase free radical pathway of pinane-2-ol destruction, hydrocarbons C 10 by linalool dehydration over catalyst surface acid centers, 5-membered cyclic alcohols by linalool intermolecular cyclization. The reaction rate constants of cis / trans -pinane-2-ol conversion to linalool and its following cyclization to 5-membered alcohols were evaluated. The linalool formation mechanism including the intermolecular interaction of OH group proton resulting in pinane ring opening was suggested.

The essential oil of Sideritis syriaca.

Abstract: The volatile oil of Sideritis syriaca L has been investigated by means of GC/MS, resulting in the identification of 29 terpenes, fatty acids, esters, and alcohols The presence of glycosylated derivatives of terpenes could not be established

Role of Yeasts on the Sensory Component of Wines

Abstract: The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical–physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions.

Esterification of terpene alcohols

Abstract: This invention relates to the esterification of terpene alcohols, especially those having the general formula: CioHInOH. More particularly, the invention relates to the esterification of tertiary alcohols, such as linalool and terpineol, with an acid anhydride and accompanied by the removal...