Topic
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.
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TL;DR: The strategy used by the possum to detoxify dietary terpenes seems to be to polyoxygenate the molecules forming highly polar, acidic metabolites that can be readily excreted.
Abstract: Arboreal marsupials consume terpenes in quantities that are toxic to other mammals, indicating that they possess special detoxification mechanisms. The metabolic fate of dietary terpenes was studied in the common ringtail possum (Pseudocheirus peregrinus). Three animals were fedEucalyptus radiata leaf for 10 days. Leaf consumption increased over three days to an average steady state of about 10-15 mmol total terpenes per day. GCMS analysis identified six urinary terpene metabolites, which were dicarboxylic acids, hydroxyacids, or lactones. Another nine metabolites could only be shown to be terpene-derived but of unknown structure. The amounts excreted were estimated by GC-FID, using response factors based on carbon content. Total 24-hr excretion of terpene-derived metabolites increased to 6.2-7.6 mmol on days 5-10, while glucuronic acid excretion remained constant at about 1.5 mmol. No other conjugates of terpene metabolites were found. The strategy used by the possum to detoxify dietary terpenes seems to be to polyoxygenate the molecules forming highly polar, acidic metabolites that can be readily excreted. Conjugation is minimal, perhaps to conserve carbohydrate and amino acids.
53 citations
TL;DR: The development of both free and bound volatile compounds in 'Shine Muscat' grape from post-fruit set to post-maturity and limiting factors of the lipoxygenase (LOX) pathway were investigated.
53 citations
TL;DR: Linalool was abundant both in bound and free terpene compounds, and mathematical regression revealed that terpenes, especially linalool (contribution efficient > 0.4), contributed heavily to Meili wine aroma.
53 citations
52 citations
TL;DR: In this paper, the terpenes present in cocoa flavour were analyzed by means of gas chromatography-mass spectrometry, and the pyranoid linalool oxides, ocimene and nerolidol were identified for the first time as cocoa volatiles.
Abstract: The terpenes present in cocoa flavour were analysed by means of gas chromatography-mass spectrometry. The pyranoid linalool oxides, ocimene and nerolidol, were identified for the first time as cocoa volatiles. Linalool, which is the major terpene component in cocoa contributes markedly to the flowery and tea-like flavour of some cocoa varieties. Flavour grade beans contain relatively high concentrations of linalool and basic grade cocoas possess. The isolation of linalool by means of intensive (simultaneous distillation extraction) and more gentle methods (vacuum condensation) yields similar quantitative results. The estimation of the concentration ratio of linalool/benzaldehyde within steam distillates ist suitable for the industrial quality control of unroasted cocoas.
52 citations