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.

Influence of temperature and plant density on sensory quality and volatile terpenoids of carrot (Daucus carota L.) root

Abstract: Carrots were grown in controlled climate chambers at 9, 12, 15, 18 and 21 °C and at two plant densities. Descriptive sensory analysis was performed and terpenes were assessed by means of a dynamic headspace technique. The highest score for sweet taste was obtained in carrots grown at the lowest temperature, while bitter taste, terpenes and sugars showed increasing values with increasing growth temperature. Plant density had little or no effect on sensory quality or terpenoid volatiles. Higher temperatures (18 and 21 °C) led to higher contents of terpenoid volatiles in carrots. A high positive correlation between terpenes (a-terpinene, b-myrcene, trans-caryophyllene, farnesene, a- humulene) and sensory variables (terpene flavour, green flavour, earthy flavour, bitter taste, aftertaste) was found: 83% of the variation in terpenes was able to predict 82% of the sensory variables by means of partial least squares regression (PLS2). It was concluded that these terpenes were responsible for bitter taste and thus suppressed the perception of sweet taste in carrots. Terpinolene decreased with increasing growth temperature and probably plays only a minor role in masking sweet taste in carrots. # 2002 Society of Chemical Industry

Terpenes in honey: occurrence, origin and their role as chemical biomarkers

Abstract: The major developments and concepts in the study of terpenes (mainly monoterpenes) as well as C9-, C10-, C13-, C14- and C15- norisoprenoids in honey are summarized. Their occurrence and biosynthetic correlations (terpene transformations, particularly the generation of linalool derivatives as well as carotenoid degradation and the corresponding variety of norisoprenoids) are discussed considering the plant/nectar/bee-stomach composition and hive conditions (e.g. warm and acidic conditions that can lead to oxidative degradation of compounds). Terpenes up to C15 have been found as major compounds of the essential oils, but honeys from the same plant sources exhibit only partial similarity to the oil composition (e.g. lavender, sage or citrus essential oils/honeys). The formation of heat-derived or prolonged storage artefacts in honey (mainly the products of Maillard reactions and Strecker degradation reactions) influence the honey composition, and hotrienol is particularly labile among the chemical groups discussed. Stimulated by the challenges of fingerprinting methods and structure identification, exploratory studies (including our published results) on terpenes and norisoprenoids are summarized with emphasis on identifying specific or nonspecific chemical markers of the botanical origin of honey. In general, nonspecific biomarkers dominate in different honey types (e.g. monoterpenes: linalool, linalool oxide isomers or lilac alcohol/aldehyde isomers; norisoprenoids: isophorone and vomifoliol derivatives) while only a few specific biomarkers are found (e.g. anhydrolinalool oxide isomers, 3,4-dihydro-3-oxoedulan isomers, 3-oxo-retro-α-ionol isomers, kamahine A-C or meliracemoic acid).

Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. cv. Springbright). Changes in bound aroma profile during maturation

Abstract: Glycosidically bound volatile constituents of yellow-fleshed clingstone nectarines (cv. Springbright) were identified and quantified at three stages of maturity. Glycoconjugates were isolated by LC on a C18 reversed phase column with methanol elution followed by hydrolysis with a commercial pectinase enzyme. Forty-five bound aglycons were identified for the first time in yellow-fleshed nectarine. Thirty were terpene derivatives, and the most abundant ones were (E)- and (Z)-furan linalool oxides, linalool, α-terpineol, (E)-pyran linalool oxide, 3,7-dimethylocta-1,5-diene-3,7-diol, linalool hydrate, 8-hydroxy-6,7-dihydrolinalool, (E)- and (Z)-8-hydroxylinalools, and (E)- and (Z)-8-hydroxygeraniols. The group of C13 norisoprenoids included 3-hydroxy-β-damascone, 3-hydroxy-7,8-dihydro-β-ionone, 3-oxo-α-ionol, 3-hydroxy-7,8-dihydro-β-ionol, 3-hydroxy-β-ionone, 3-oxo-7,8-dihydro-α-ionol, 3-hydroxy-5,6-epoxy-β-ionone, 3-oxo-retro-α-ionol (isomers I and II), 3-hydroxy-7,8-dehydro-β-ionol, 4,5-dihydrovomifoliol, a...