Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages

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dc.contributor.authorSefton, M.
dc.contributor.authorSkouroumounis, G.
dc.contributor.authorElsey, G.
dc.contributor.authorTaylor, D.
dc.date.issued2011
dc.description.abstractAmong plant-derived odorants, damascenone is one of the most ubiquitous, sometimes occurring as an apparent natural product but more commonly occurring in processed foodstuffs and beverages. It has been widely reported as a component of alcoholic beverages, particularly of wines made from the grape Vitis vinifera . Although damascenone has one of the lowest ortho- and retronasal detection thresholds of any odorant, its contribution to the sensory properties of most products remains poorly understood. Damascenone can be formed by acid-catalyzed hydrolyses of plant-derived apocarotenoids, in both aglycon and glycoconjugated forms. These reactions can account for the formation of damascenone in some, but not all, products. In wine, damascenone can also be subject to degradation processes, particularly by reaction with sulfur dioxide.
dc.description.statementofresponsibilityMark A. Sefton, George K. Skouroumounis, Gordon M. Elsey, and Dennis K. Taylor
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2011; 59(18):9717-9746
dc.identifier.doi10.1021/jf201450q
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.orcidTaylor, D. [0000-0002-3302-4610] [0000-0002-4274-3983] [0000-0003-0633-7424]
dc.identifier.urihttp://hdl.handle.net/2440/70470
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.rightsCopyright © 2011 American Chemical Society
dc.source.urihttps://doi.org/10.1021/jf201450q
dc.subjectDamascenone
dc.subjectwine
dc.subjectprecursor
dc.subjectaroma
dc.subjectflavor
dc.subjectreview
dc.titleOccurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages
dc.typeJournal article
pubs.publication-statusPublished

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