(3S,5R,8S)-3,8-dimethyl-5-prop-1-en-2-yl-3,4,5,6,7,8-hexahydro-2H-azulen-1-one, 18374-76-0

Articles:

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.