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|Title:||(E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene: A potent grape-derived odorant in wine|
|Citation:||Journal of Agricultural and Food Chemistry, 2003; 51(26):7759-7763|
|Publisher:||Amer Chemical Soc|
|Agnieszka Janusz, Dimitra L. Capone, Carolyn J. Puglisi, Michael V. Perkins, Gordon M. Elsey and Mark A. Sefton|
|Abstract:||E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene (TPB) was identified as a potent odorant in acid hydrolysates of crude glycoconjugate fractions isolated from grapes and grape vine leaves. TPB was also identified in a Semillon wine, using gas chromatography/mass spectrometry, by co-injection with an authentic sample. TPB had an aroma detection threshold of 40 ng/L in a neutral white wine and the concentration of TPB in four out of five white wines analyzed ranged from 50 to 210 ng/L.|
|Keywords:||Wine; grape; odorant; glycoside; 2,3,6-trimethylphenylbutadiene|
|Appears in Collections:||Agriculture, Food and Wine publications|
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