Valencene: Difference between revisions
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|Section2={{Chembox Properties |
|Section2={{Chembox Properties |
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| C=15|H=24 |
| C=15|H=24 |
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| Appearance = |
| Appearance =colorless oil |
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| Density = |
| Density = |
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| MeltingPt = |
| MeltingPt = |
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| BoilingPtC = 123 |
| BoilingPtC = 123 |
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| BoilingPt_notes = at 11 mmHg |
| BoilingPt_notes = at 11 mmHg |
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| Solubility = |
| Solubility = organic solvents |
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|Section3={{Chembox Hazards |
|Section3={{Chembox Hazards |
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}}</ref> Valencene is [[biosynthesis|biosynthesized]] from [[farnesyl pyrophosphate]] (FPP) by the [[CVS (enzyme)|CVS enzyme]]. |
}}</ref> Valencene is [[biosynthesis|biosynthesized]] from [[farnesyl pyrophosphate]] (FPP) by the [[CVS (enzyme)|CVS enzyme]]. |
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It is a precursor to [[nootkatone]], the main contributor to the aroma and flavor of [[grapefruit]]<ref>{{cite journal | author = M. M. Bomgardner | title = Fragrances 101. A Fortuitous Field of Flavors and Fragrances | journal = [[Chemical & Engineering News]] | volume = 90 | issue = 29 | date = July 16, 2012 | url = http://cen.acs.org/articles/90/i29/Fragrances-101.html}}</ref> |
It is used as a precursor to [[nootkatone]], the main contributor to the aroma and flavor of [[grapefruit]].<ref>{{cite journal | author = M. M. Bomgardner | title = Fragrances 101. A Fortuitous Field of Flavors and Fragrances | journal = [[Chemical & Engineering News]] | volume = 90 | issue = 29 | date = July 16, 2012 | url = http://cen.acs.org/articles/90/i29/Fragrances-101.html}}</ref><ref>{{cite book |doi=10.1007/10_2014_279 |chapter=Nootkatone |title=Biotechnology of Isoprenoids |series=Advances in Biochemical Engineering/Biotechnology |date=2014 |last1=Leonhardt |first1=Robin-Hagen |last2=Berger |first2=Ralf G. |volume=148 |pages=391–404 |pmid=25326849 |isbn=978-3-319-20106-1 }}</ref> |
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==References== |
==References== |
Latest revision as of 17:48, 3 March 2024
Names | |
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IUPAC name
4α,5α-Eremophila-1(10),11-diene
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Systematic IUPAC name
(3R,4aS,5R)-4a,5-Dimethyl-3-(prop-1-en-2-yl)-1,2,3,4,4a,5,6,7-octahydronaphthalene | |
Identifiers | |
3D model (JSmol)
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ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.022.770 |
PubChem CID
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UNII | |
CompTox Dashboard (EPA)
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Properties | |
C15H24 | |
Molar mass | 204.357 g·mol−1 |
Appearance | colorless oil |
Boiling point | 123 °C (253 °F; 396 K) at 11 mmHg |
organic solvents | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Valencene is a sesquiterpene that is an aroma component of citrus fruit and citrus-derived odorants. It is obtained inexpensively from Valencia oranges.[1] Valencene is biosynthesized from farnesyl pyrophosphate (FPP) by the CVS enzyme.
It is used as a precursor to nootkatone, the main contributor to the aroma and flavor of grapefruit.[2][3]
References[edit]
- ^ Furusawa, Mai; Toshihiro Hashimoto; Yoshiaki Noma; 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.
- ^ M. M. Bomgardner (July 16, 2012). "Fragrances 101. A Fortuitous Field of Flavors and Fragrances". Chemical & Engineering News. 90 (29).
- ^ Leonhardt, Robin-Hagen; Berger, Ralf G. (2014). "Nootkatone". Biotechnology of Isoprenoids. Advances in Biochemical Engineering/Biotechnology. Vol. 148. pp. 391–404. doi:10.1007/10_2014_279. ISBN 978-3-319-20106-1. PMID 25326849.