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Ingredient
1 compound identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Wines made from the 1993 harvest contained more 3-isobutyl-2-methoxypyrazine and fewer norisoprenoids-ketones because of the cooler climatic conditions in that year.”
norisoprenoid-ketones → contained fewer in → wines made from the 1993 harvest
“At 25 degrees C more wine-like amounts (200-600 ng/L) were observed”
C13-norisoprenoid compounds → generate → (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene
“At 45 degrees C, approximately 4000-5000 ng/L of 1 was formed from 1.0 mg/L of precursor, after 173 days”
C13-norisoprenoid compounds → generate → (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene
“The highest terpene and norisoprenoid contents together with the lowest values of C6 compounds were observed during the fifth week of ripening, meaning that this would be the optimal time for harvesting in terms of volatile compounds.”
terpenes and norisoprenoids → reach highest content during → fifth week of ripening
“Norisoprenoids, terpenes, and acetate esters had weaker positive and negative loadings and were therefore left out.”
norisoprenoids, terpenes, and acetate esters → have weaker positive and negative loadings → volatile composition