Characterization of some volatile constituents of bell peppers

Buttery, Ron G.; Seifert, Richard; Guadagni, D. G.; Ling, Louisa C.

doi:10.1021/jf60166a061

Cited by 240 publications

(160 citation statements)

References 10 publications

(9 reference statements)

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“…Initially identified in bell pepper (Capsicum annum var. grossum) (Buttery et al 1969), these green-flavored pyrazines also occur in chili peppers (Capsicum annuum var. annuum) (Mazida et al 2005), pea (Pisum sativum) (Jakobsen et al 1998), potato (Solanum tuberosum) (Oruna-Concha et al 2001), and cheese (Neta et al 2008).…”

Section: Pyrazinesmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

227

229

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Abstract:Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed in the brain and resulting in a psychophysical percept that we readily describe as "wine." The chemical components of wine are derived from multiple sources; during fermentation grape flavor components are extracted into the wine and new compounds are formed by numerous chemical and biochemical processes. In this review we discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations. The overall aim is to highlight the current state of knowledge in the area of grape and wine aroma chemistry.

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Section: Pyrazinesmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

227

229

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“…These compounds have a very low odour threshold value of 1 to 2 ng/L in water (Buttery et al, 1969;Allen et al, 1991;Lacey et al, 1991;Marais, 1994), and surveys done on South African Sauvignon blanc wines reported the IBMP (the most important methoxypyrazine) concentrations to be in the range of 1.2 to 40 ng/L (Alberts et al, 2009;Van Wyngaard, 2013).…”

Section: Methoxypyrazinesmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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“…the concentration at threshold and the shape of its concentration -intensity function) is often unrelated to its relative concentration in a mixture. For example, the odourant 2-isobutyl-3-methoxypyrazine (the predominant odour of green pepper; Buttery et al 1969) is highly potent and, while it might appear as a small peak in a complex mixture, its role in defining the odour of that mixture may be profound (see also O'Connell et al 1979 for a similar point concerning the active odourant in hamster vaginal secretions). Thus, analysing small sets of most prominent peaks with the expectation that these will define the odour of this mixture is naive.…”

Section: Discussionmentioning

confidence: 99%

In search of the chemical basis for MHC odourtypes

et al. 2010

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Mice can discriminate between chemosignals of individuals based solely on genetic differences confined to the major histocompatibility complex (MHC). Two different sets of compounds have been suggested: volatile compounds and non-volatile peptides. Here, we focus on volatiles and review a number of publications that have identified MHC-regulated compounds in inbred laboratory mice. Surprisingly, there is little agreement among different studies as to the identity of these compounds. One recent approach to specifying MHC-regulated compounds is to study volatile urinary profiles in mouse strains with varying MHC types, genetic backgrounds and different diets. An unexpected finding from these studies is that the concentrations of numerous compounds are influenced by interactions among these variables. As a result, only a few compounds can be identified that are consistently regulated by MHC variation alone. Nevertheless, since trained animals are readily able to discriminate the MHC differences, it is apparent that chemical studies are somehow missing important information underlying mouse recognition of MHC odourtypes. To make progress in this area, we propose a focus on the search for behaviourally relevant odourants rather than a random search for volatiles that are regulated by MHC variation. Furthermore, there is a need to consider a 'combinatorial odour recognition' code whereby patterns of volatile metabolites (the basis for odours) specify MHC odourtypes.

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Characterization of some volatile constituents of bell peppers

Abstract: The steam volatile components of Californian green bell peppers (Capsicum annuum var.

Cited by 240 publications

References 10 publications

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

In search of the chemical basis for MHC odourtypes

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