Valencene

From Wikipedia, the free encyclopedia

Valencene

IUPAC name ((2R)-8,8,8a-trimethyl-2-prop-1-en-2-yl-1,2,3,4,6,7-hexahydronaphthalene
Identifiers
CAS number	4630-07-3
PubChem	9855795
ChemSpider	8031495^Y
UNII	96H21P91IG^Y
ChEBI	CHEBI:61700^Y
Jmol-3D images	{{#if:C\12=C\CC[C@H]([C@@]/1(C[C@H](\C(=C)C)CC2)C)C\|Image 1
SMILES C\12=C\CC[C@H]([C@@]/1(C[C@H](\C(=C)C)CC2)C)C
InChI InChI=1S/C15H24/c1-11(2)13-8-9-14-7-5-6-12(3)15(14,4)10-13/h7,12-13H,1,5-6,8-10H2,2-4H3/t12-,13-,15+/m1/s1^Y Key: QEBNYNLSCGVZOH-NFAWXSAZSA-N^Y InChI=1/C15H24/c1-11(2)13-8-9-14-7-5-6-12(3)15(14,4)10-13/h7,12-13H,1,5-6,8-10H2,2-4H3/t12-,13-,15+/m1/s1 Key: QEBNYNLSCGVZOH-NFAWXSAZBT
Properties
Molecular formula	C₁₅H₂₄
Molar mass	204.35 [g/mol]
Boiling point	123 °C at 11 mmHg
Y (verify) (what is: Y/N?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

Valencene is a sesquiterpene that is an aroma component of citrus fruit and citrus-derived odorants. It is cheaply obtained from Valencia oranges.^[1] Valencene is biosynthesized from FPP by the CVS enzyme.

It is a precursor to nootkatone, the main contributor to the aroma and flavor of grapefruit.^[2]

References

↑ Furusawa, Mai; Toshihiro Hashimoto, Yoshiaki Noma, and Yoshinori Asakawa (November 2005). "Highly Efficient Production of Nootkatone, the Grapefruit Aroma from Valencene, by Biotransformation". Chem. Pharm. Bull. 53 (11): 1513–1514. doi:10.1248/cpb.53.1513. PMID 16272746. Cite uses deprecated parameters (help)
↑ M. M. Bomgardner "Fragrances 101. A Fortuitous Field of Flavors and Fragrances",Chemical & Engineering News, 90(29), July 16, 2012. http://cen.acs.org/articles/90/i29/Fragrances-101.html

This article is issued from Wikipedia. The text is available under the Creative Commons Attribution/Share Alike; additional terms may apply for the media files.

Valencene

See also

References