Formation of damascenone under both commercial and model fermentation conditions

Natoiya Lloyd, Dimitra Capone, Maurizio Ugliano, Dennis Taylor, George Skouroumounis, Mark Sefton, Gordon Elsey

    Research output: Contribution to journalArticle

    15 Citations (Scopus)

    Abstract

    The fermentations, at a commercial winery, of six different grape musts encompassing the varieties Riesling, Chardonnay, Sauvignon blanc, Shiraz, Grenache, and Pinot noir were monitored for damascenone concentration. In every case, the concentration of damascenone increased during fermentation from low or undetectable levels to concentrations of several parts per billion. Further increases in damascenone concentration were observed during barrel aging of three of these wines. Two ketones, megastigma-4,6,7-triene-3,9-dione (4) and 3-hydroxymegastigma-4,6,7-trien-9-one (5), were synthesized and subjected to fermentation conditions using two yeasts, AWRI 796, and AWRI 1537. In the case of the former compound, 4, synthesis confirmed the original, tentative assignment of the structure and confirmed 4 as a natural product, isolated from honey. Both compounds, under the action of both yeasts, produced appreciable amounts of damascenone (1), with ketone 5 and AWRI 796 yeast yielding the highest concentration of 1.

    Original languageEnglish
    Pages (from-to)1338-1343
    Number of pages6
    JournalJournal of Agricultural and Food Chemistry
    Volume59
    Issue number4
    DOIs
    Publication statusPublished - 23 Feb 2011

    Keywords

    • commercial
    • Damascenone
    • fermentations
    • grasshopper ketone
    • honey
    • norisoprenoids
    • reductase
    • Saccharomyces cerevisiae

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  • Cite this

    Lloyd, N., Capone, D., Ugliano, M., Taylor, D., Skouroumounis, G., Sefton, M., & Elsey, G. (2011). Formation of damascenone under both commercial and model fermentation conditions. Journal of Agricultural and Food Chemistry, 59(4), 1338-1343. https://doi.org/10.1021/jf103741n