The analysis of the distribution of monoterpenes through the leaf pairs of a single shoot of Mentha piperita supports Reitsema's contention that the first terpenes formed are unsaturated ketones and that saturated terpenes are produced from these. The growth of Mentha piperita under varying conditions of temperature and the leaf-by-leaf...
Lodgepole pine seedlings were used to test a general hypothesis of how water and nitrogen stress affect a plants' monoterpene composition. Four treatments, consisting of high and low levels of both water and
nitrogen, were applied to the trees. Growth measurements, consisting of shoot and needle lengths, needle fresh weights...
Vegetatively propagated peppermint (Mentha piperita L., cv. Black Mitcham) was used to determine the effects of night temperatures (8°C vs 25°C) on the plant growth in terms of fresh weight and leaf area, and on metabolite contents. The plants were sampled after 14 days, 21 days and 28 days in...
The toxicity of menthol, menthone, pulegone, limonene, and a-pinene, five monoterpenes found in peppermint (Mentha piperita L.), to the variegated cutworm (Peridroma saucia Hiibner) was characterized by in vivo and in vitro methods. Pulegone and menthone caused slower growth over six days when incorporated into an artificial diet and fed...
Halogenated monoterpene production by the red macroalga Octhodes secundiramea was studied-under different levels of nutrient, bromide, vanadium and light delivery. The key products formed were identified as myrcene, betaelemene, the Z and E isomers of l0-bromomyrcene, 3-chloro-10E-bromomyrcene, Apakaocthodene A, and isomers of chloromyrcene and dibromomyrcene. The proposed pathway begins with...
Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
Monoterpenes are important volatile compounds to the aroma of many white wines. Many monoterpenes are chiral and found in wine as different isomers. These isomers (also known as enantiomers) are non-superimposable mirror images of each other, maintain the same molecular structure and in many instances possess different sensory characteristics. Much...
When a person is tasting wine, they first evaluate the appearance and then the aroma. The smell of wine is a crucial part of tasting and the aromas emanating from the wine should be pleasant. Aroma quality perceived in wine is determined by multiple interactions of the components found in...
A new approach towards a total synthesis of paeoniflorigenin is discussed. The approach involves the application of regio- and stereoselective [2+2] photocycloaddition for the preparation of a key intermediate, cyclobutanone 86, and model studies on diiodosamarium (Sm12) mediated pinacol coupling of a diketone. Intermolecular [2+2] photocycloaddition of a,13unsaturated lactam 33...
