Isolation of a glucosidic precursor of isomeric marmelo lactones from quince fruit

Winterhalter, Peter; Lutz, Andrea; Schreier, Peter

doi:10.1016/s0040-4039(00)79762-0

Cited by 26 publications

(16 citation statements)

References 6 publications

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“…Initially, only the isomeric marmelo lactones 38a/b were identified by us in aroma extracts obtained by SDE treatment of starfruit pulp. The odoriferous lactones 38a/b are known to be derived from glycosidically bound 2,7-dimethyl-8-hydroxy-4(£),6(ii)-octadienoic acid 39, which was isolated by us for the first time from quince fruit (43). With the detection of lactones 38a/b a hypothetic cleavage of starfruit carotenoids could be suggested that is shown in Fig.…”

Section: Identification Of Q O -And C 5 -Carotenoid Breakdown Producmentioning

confidence: 85%

The generation of norisoprenoid volatiles in starfruit(Averrhoa carambolaL.): A review∗

Winterhalter¹,

Schreier²

1995

Food Reviews International

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This paper summarizes our studies on the formation of C 13 -norisoprenoid aroma substances in starfruit (Averrhoa carambola L.). The finding that the majority of norisoprenoid volatiles in starfruit are derived from glycosidically bound progenitors stimulated more intense studies into the glycosidic fraction of the fruit. In this paper the isolation and structural elucidation of several novel C 13 -and C 15 -norisoprenoid structures in starfruit is reported and the degradative pathways giving rise to the formation of potent starfruit aroma compounds are discussed. In the last part, attention is focused on possible pathways of carotenoid breakdown in starfruit, thus rationalizing the co-occurrence of C 13 -and C 15 -norisoprenoids with volatiles apparently derived from the central portion of the carotenoid chain.

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Section: Identification Of Q O -And C 5 -Carotenoid Breakdown Producmentioning

confidence: 85%

The generation of norisoprenoid volatiles in starfruit(Averrhoa carambolaL.): A review∗

Winterhalter¹,

Schreier²

1995

Food Reviews International

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“…Compound 36 was identified as (4E,6E)-8-hydroxy-2,7-dimethylocta-4,6-dienoic acid 1-Ob-D-glucopyranoside. This compound is reported as a precursor of isomeric marmelo lactones from Quince fruit (Winterhalter, Lutz, & Schreier, 1991). Carotenoids 37-40 , 41 (Luts & Winterhalter, 1993), 42 (Winterhalter, Harmsen, & Trani, 1991) and 44 (Guldner & Winterhalter, 1991) were already reported as constituents of C. vulgaris, while compound 45 has been reported as a leaf constituent of Alangium premnifolium (Otsuka, Yao, Kamada, & Takeda, 1995).…”

Section: Chemical Characterisation Of Phytochemicalsmentioning

confidence: 95%

Antioxidant and antiproliferative activities of phytochemicals from Quince (Cydonia vulgaris) peels

et al. 2010

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“…However, such lactones, specially δ-decalactone, have been already found in the hydrolysates enzymatically obtained from glycoconjugates of several fruits like raspberry, pineapple and several varieties of peaches and nectarines (Pabst et al, 1991, Wu et al, 1991Aubert et al, 2003). They could arise from glycosides of their open form (5-hydroxydecanoic acid in the case of δ-decalactone), by hydrolysis followed by cyclization; this mechanism has already been demonstrated for whisky-lactone (Masson et al, 2000) and marmelolactone (Winterhalter et al, 1991).…”

Section: B) Odorous Areas Common To the Both Varietiesmentioning

confidence: 97%

Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 2: characterisation of derived compounds

Segurel

Baumes

Langlois³

et al. 2009

OENO One

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Aims: Grenache noir and Syrah are the predominant grape varieties in the French Rhone valley vineyard. This study aimed at identifying the odorants generated from glycoconjugates extracted from wines made with Grenache noir and Syrah.Methods and results: Synthetic model wines enriched with glycoconjugates, treated or not with enzymes, were stored at 45 °C for 3 weeks, or at 13 °C for 18 months. Aromas generated were extracted and analyzed by GC-Olfactometry (only samples from accelerated aging) and were further quantitatively determined by GC-MS. Analysis of the extracts allowed to identify 49 odorants, including 27 that could be aglycons, or related compounds, of glycoconjugates from the grapes. In addition, the active compounds were quantified in similar experiments led in conditions of natural aging for 18 months.Conclusion: The two varieties, Grenache noir and Syrah, were distinguishable by 14 odorant zones. Multivariate analyses (PCA) performed with the amounts of aroma compounds formed during both model and natural aging confirmed the effect of the glycosidase treatment on the acceleration of the aroma compounds formation and on the increase of the varietal differences of the wines.Significance and impact of study: GC-Olfactometry coupled with GCMS were good techniques to indentify and apreciate the odorants generated from glycoconjugates in the wines of Syrah and Grenache Noir, but in the context of a blend of odors, these techniques showed their limits and did not permit to determine the real impact of a molecule in the global aroma of the wine perceived by the taster. Other methods as additive techniques should be used to complete this study.

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Isolation of a glucosidic precursor of isomeric marmelo lactones from quince fruit

Cited by 26 publications

References 6 publications

The generation of norisoprenoid volatiles in starfruit(Averrhoa carambolaL.): A review∗

The generation of norisoprenoid volatiles in starfruit(Averrhoa carambolaL.): A review∗

Antioxidant and antiproliferative activities of phytochemicals from Quince (Cydonia vulgaris) peels

Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 2: characterisation of derived compounds

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