OCCURRENCE AND FORMATION OF DAMASCENONE, TRANS‐2,6,6‐TRIMETHYL‐l‐CROTONYL‐CYCLOHEXA‐1,3‐DIENE, IN ALCOHOLIC BEVERAGES

Masuda, Masahiro; Nishimura, K.

doi:10.1111/j.1365-2621.1980.tb02626.x

Cited by 36 publications

(24 citation statements)

References 4 publications

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“…B-Damaseenone has been found to be one of the most potent odorants in many food products. Its characteristic floral odor contributes to the odor character of apples (3), various grape varieties, beer, coffee oil, buchu leaf oil, Satsuma mandarin (4), rhambutan (5), lychee (6), textured soy protein (7), soymilk (8), tobacco, tea, raspberry oil (9), and cane molasses (10). However, β-damascenone is often not detected by GC/MS analysis.…”

Section: Methodsmentioning

confidence: 98%

Analyzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography—Olfactometry

Friedrich

Acree

2001

ACS Symposium Series

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Section: Methodsmentioning

confidence: 98%

Analyzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography—Olfactometry

Friedrich

Acree

2001

ACS Symposium Series

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“…For example, it is 65–70% ABV in Scotch and Japanese malt whisky, but less than ~95% ABV in grain whisky. A typical volatile formed during distillation is ( E )-1-(2,6,6-trimethyl-1-cyclohexa-1,3-dienyl)-but-2-en-1-one (β-damascenone), produced via the hydrolysis of glycosides due to heating [ 19 ]. This compound yields flowery and ionone-like characters, and may be present at more than 10 times the threshold in Scotch and Japanese whiskies.…”

Section: Introductionmentioning

confidence: 99%

A Narrative Review of Sulfur Compounds in Whisk(e)y

Wanikawa¹,

Sugimoto²

2022

Molecules

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The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. Sulfur volatile compounds generated during this process have long attracted interest because they influence quality in general. More than forty compounds have been reported: they are formed during malting, fermentation, and distillation, but some may decrease in concentration during distillation and maturation. In sensory analysis, sulfur characteristics are described as sulfury, meaty, cereal, feinty, and vegetable, among others. Their contribution to overall quality depends on their concentration, with a positive contribution at low levels, but a negative contribution at high levels. Chemical analyses of sulfur volatiles have been developed by using sulfur-selective detectors and multi-dimensional gas chromatography to overcome the numerous interferences from the matrix. Formation pathways, thresholds, and contribution have not been elucidated completely; therefore, methods for integrating diverse data and knowledge, as well as novel technical innovations, will be needed to control sulfur volatiles in the future.

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“…7 Its aroma is characterized as sweet 16 , flowery 1 , and reminiscent of apple 15 . It is an important compound in the fragrance and food industries and has been detected in various foods and in numerous alcoholic beverages, such as rambutan 26 , honey, coffee 30 , green tea 17 , wine 15 , beer 6 , whisky, brandy, and rum 19 . β-Damascenone has an extremely low odour threshold in water of 2 ng/L 4 .…”

Section: Introductionmentioning

confidence: 99%

The Formation of β-Damascenone in Sweet Potato Shochu

Yoshizaki¹,

Takamine

Shimada

et al. 2011

Journal of the Institute of Brewing

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The formation of β-damascenone during shochu manufacture was investigated by quantifying β-damascenone at each stage of manufacturing. Steamed sweet potato has a low level of free β-damascenone (0.02-0.1 µg/g). During fermentation, β-damascenone was produced in small quantities that were degraded by yeast. Thus, the second mash accumulates little free β-damascenone (approximately 17 µg/L). The concentration profile in the fractionated distillate showed that β-damascenone was produced during heating. Most β-damascenone in shochu was formed during distillation, not during steam heating and fermentation. It is suggested that the level of β-damascenone in shochu could be increased by reducing the pH of the second mash and prolonging the distillation period. Sweet potato cultivars differed in total free and hydrolyzed β-damascenone content and there was a strong association between each cultivar and its shochu β-damascenone content. The selection of the sweet potato cultivar is important for determining the quantity of β-damascenone in a shochu brew.

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OCCURRENCE AND FORMATION OF DAMASCENONE, TRANS‐2,6,6‐TRIMETHYL‐l‐CROTONYL‐CYCLOHEXA‐1,3‐DIENE, IN ALCOHOLIC BEVERAGES

Cited by 36 publications

References 4 publications

Analyzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography—Olfactometry

Analyzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography—Olfactometry

A Narrative Review of Sulfur Compounds in Whisk(e)y

The Formation of β-Damascenone in Sweet Potato Shochu

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