(3S,5R,8S)-3,8-dimethyl-5-prop-1-en-2-yl-3,4,5,6,7,8-hexahydro-2H-azulen-1-one

1(2H)- azulenone, 3,4,5,6,7,8-hexahydro-3,8-dimethyl-5-(1-methylethenyl)-, (3S,5R,8S)- (-)- guaia-1(5),11-dien-2-one (-)- rotundone PubMed: Identification and Characterization of 3-epi-Rotundone, a Novel Stereoisomer of Rotundone, in Several Kinds of Fruits. PubMed: Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay. PubMed: Identification of Rotundone as a Potent Odor-Active Compound of Several Kinds of Fruits. PubMed: Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming. PubMed: Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapes. PubMed: Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. Shiraz. PubMed: Constituents of Cypriol Oil (Cyperus scariosus R.Br.): N-Containing Molecules and Key Aroma Components. PubMed: Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines. PubMed: Fragrant Sesquiterpene Ketones as Trace Constituents in Frankincense Volatile Oil of Boswellia sacra. PubMed: Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes. PubMed: Key enzymes behind black pepper aroma in wines. PubMed: Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (-)-rotundone. PubMed: Two key polymorphisms in a newly discovered allele of the Vitis vinifera TPS24 gene are responsible for the production of the rotundone precursor α-guaiene. PubMed: Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine. PubMed: Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes. PubMed: Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz. PubMed: Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma. PubMed: Comparison of the formation of peppery and woody sesquiterpenes derived from α-guaiene and α-bulnesene under aerial oxidative conditions. PubMed: Mechanistic studies on the autoxidation of α-guaiene: structural diversity of the sesquiterpenoid downstream products. PubMed: Production of the pepper aroma compound, (-)-rotundone, by aerial oxidation of α-guaiene. PubMed: Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies. PubMed: Biosynthesis of sesquiterpenes in grape berry exocarp of Vitis vinifera L.: evidence for a transport of farnesyl diphosphate precursors from plastids to the cytosol. PubMed: Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine. PubMed: Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine. PubMed: Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry. PubMed: Determination of rotundone, the pepper aroma impact compound, in grapes and wine. PubMed: From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.