Please use this identifier to cite or link to this item:
Scopus Web of Science® Altmetric
Type: Journal article
Title: From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound
Author: Wood, C.
Siebert, T.
Parker, M.
Capone, D.
Elsey, G.
Pollnitz, A.
Eggers, M.
Meier, M.
Vossing, T.
Widder, S.
Krammer, G.
Sefton, M.
Herderich, M.
Citation: Journal of Agricultural and Food Chemistry, 2008; 56(10):3738-3744
Publisher: Amer Chemical Soc
Issue Date: 2008
ISSN: 0021-8561
Statement of
Claudia Wood, Tracey E. Siebert, Mango Parker, Dimitra L. Capone, Gordon M. Elsey, Alan P. Pollnitz, Marcus Eggers, Manfred Meier, Tobias Vössing, Sabine Widder, Gerhard Krammer, Mark A. Sefton and Markus J. Herderich
Abstract: An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations were observed between the concentration of rotundone and the mean ‘black pepper’ aroma intensity rated by sensory panels for both grape and wine samples, indicating that rotundone is a major contributor to peppery characters in Shiraz grapes and wine (and to a lesser extent in wine of other varieties). Approximately 80% of a sensory panel were very sensitive to the aroma of rotundone (aroma detection threshold levels of 16 ng/L in red wine and 8 ng/L in water). Above these concentrations, these panelists described the spiked samples as more ‘peppery’ and ‘spicy’. However, approximately 20% of panelists could not detect this compound at the highest concentration tested (4000 ng/L), even in water. Thus, the sensory experiences of two consumers enjoying the same glass of Shiraz wine might be very different. Rotundone was found in much higher amounts in other common herbs and spices, especially black and white peppercorns, where it was present at 10000 times the level found in very ‘peppery’ wine. Rotundone is the first compound found in black or white peppercorns that has a distinctive peppery aroma. Rotundone has an odor activity value in pepper on the order of 50000−250000 and is, on this criterion, by far the most powerful aroma compound yet found in that most important spice.
Keywords: Humans
Piper nigrum
Middle Aged
Gas Chromatography-Mass Spectrometry
Description: Copyright © 2008 American Chemical Society
DOI: 10.1021/jf800183k
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.