Key enzymes behind black pepper aroma in wines

Mattivi Fulvio

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Key enzymes behind black pepper aroma in wines

机译：葡萄酒中黑胡椒香气背后的关键酶

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Sesquiterpene rotundone provides aroma in common herbs such as rosemary and thyme, and is responsible for the peppery scent of Shiraz wines. In this issue of Journal of Experimental Botany, Takase et al. (pages 787-798) and Drew et al. (pages 799-808) provide the basis for understanding the key steps leading to the synthesis of alpha-guaiene and its enzymatic oxidation to rotundone in the grapevine berry at a molecular level.

机译：倍半萜烯酮具有普通药草（如迷迭香和百里香）的香气，并导致西拉子葡萄酒的胡椒味。在本期《实验植物学杂志》中，高濑等人。（第787-798页）和Drew等人。（第799-808页）提供了基础知识，以了解导致葡萄分子中α-番石榴烯的合成及其酶氧化为罗丹酮的关键步骤。

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来源
《Journal of Experimental Botany》 |2016年第3期|共3页
作者
Mattivi Fulvio;
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正文语种 eng
中图分类植物学;
关键词
Cytochrome P450; grapevine (Vitis vinifera); guaiene; Pinot Noir; rotundone; sesquiterpene oxidase; sesquiterpene synthase; sesquiterpenoids; Shiraz; wine aroma;

机译：细胞色素P450;葡萄树;葡萄藤;黑皮诺;黑松丹;倍半萜烯氧化酶;倍半萜烯合酶;倍半萜类;设拉子;酒香;

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1. Key enzymes behind black pepper aroma in wines [J] . Mattivi Fulvio Journal of Experimental Botany . 2016,第3期

机译：葡萄酒中黑胡椒香气背后的关键酶
2. Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper [J] . Ganiyu Oboh, Ayokunle O. Ademosun, Oluwatoyin V. Odubanjo, Advances in pharmacological sciences . 2013,第Null期

机译：黑胡椒精油的抗氧化特性和与2型糖尿病和高血压相关的关键酶的抑制作用
3. Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper [J] . GaniyuOboh, Ayokunle O.Ademosun, Oluwatoyin V.Odubanjo, Advances in pharmacological sciences . 2013,第1期

机译：黑胡椒精油的抗氧化特性和与2型糖尿病和高血压相关的关键酶的抑制作用
4. Comparative analysis of the aroma compounds of Muscat Hamburg dry white wines from different wine regions in China [C] . Yan Cui, Wei Wang, Fuqing Zhang International Conference on Chemical Engineering and Advanced Materials . 2012

机译：来自中国不同葡萄酒区的Muscat Hamburg干白葡萄酒芳香化合物的比较分析
5. Chemical and Sensory Evaluation of Volatile Aroma Compounds from Selected Cold-Hardy Grapes and Wines [D] . Rice, Somchai. 2019

机译：化学和感官评估精选的冷硬葡萄和葡萄酒中的挥发性香气化合物
6. Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper [O] . Ganiyu Oboh, Ayokunle O. Ademosun, Oluwatoyin V. Odubanjo, 2013

机译：黑胡椒精油的抗氧化特性和与2型糖尿病和高血压相关的关键酶的抑制作用
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Key enzymes behind black pepper aroma in wines

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