Valencene

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Valencene
Valencene.png
Names
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)
ChEBI
ChemSpider
ECHA InfoCard 100.022.770
UNII
Properties
C15H24
Molar mass 204.36 g·mol−1
Boiling point 123 °C (253 °F; 396 K) at 11 mmHg
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

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

References[edit]

  1. ^ 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. 
  2. ^ M. M. Bomgardner (July 16, 2012). "Fragrances 101. A Fortuitous Field of Flavors and Fragrances". Chemical & Engineering News. 90 (29).