• 1
    Acree, T. E., Braell, P. and Butts, R. M., The presence of damascenone in cultivars of Vitis vinifera (Linneaus), rotundifolia (Michaux), and labruscana (Baily). J. Agric. Food Chem., 1981, 29, 688690.
  • 2
    Apostolopoulou, A. A., Flouros, A. I., Demetzis, P. G. and Akrida-Demetzi, K., Differences in concentration of principal volatile constituents in traditional Greek distillates. Food Control, 2005, 16, 157164.
  • 3
    Braell, P. A., Acree, T. E., Butts, R. M. and Zhou, P. G., Biogeneration of aromas.. In: ACS Symposium Series, T. H. Parliment and R. Croteau, Eds., American Chemical Society: Washington, DC, 1986, pp. 7584.
  • 4
    Buttery, R. G., Teranishi, R., Ling, L. C. and Turnbough, J. G., Quantitative and sensory studies on tomato paste volatiles. J. Agric. Food Chem., 1990, 38, 336340.
  • 5
    Chen, S. and Xu, Y., The influence of yeast strains on the volatile flavor compounds of Chinese rice wine. J. Inst. Brew., 2010, 116, 190196.
  • 6
    Chevance, F., Guyot-Declerck, C., Dupont, J. and Collin, S., Investigation of the β-damascenone level in fresh and aged commercial beers. J. Agric. Food Chem., 2002, 50, 38183821.
  • 7
    Demole, E., Enggist, P., Säuberli, U., Stoll, M. and Kováts E. S., Structure et synthèse de la damascénone (triméthyl-2,6,6-transcrotonoyl-1-cyclohexadiène-1,3), constituant odorant de l'essence de rose bulgare (Rosa damascena Mill). Helv. Chim. Acta, 1970, 53, 541551.
  • 8
    Erten, H., Tanguler, H., Cabaroglu, T. and Canbas, A., The influence of inoculum level on fermentation and flavor compounds of white wines made from cv. Emir. J. Inst. Brew., 2006, 112, 232236.
  • 9
    Etievant, P. X., Issanchou, S. N. and Bayonove, C. L., The flavor of muscat wine: The sensory contribution of some volatile compounds. J. Sci. Food Agric., 1983, 34, 497504.
  • 10
    Guth, H., Quantification and sensory studies of character impact odorants of different white wine varieties. J. Agric. Food Chem., 1997 45, 30273032.
  • 11
    Hazelwood, L. A., Daran, J-M., van Maris, A. J. A., Pronk, J. T. and Dickinson, J. R., The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Appl. Environ. Microbiol., 2008, 74, 22592266.
  • 12
    Isoe, S., Katsumura, S. and Sakan, T., The synthesis of damascenone and β-damascone and the possible mechanism of their formation from carotenoids. Helv. Chim. Acta, 1973, 56, 15141516.
  • 13
    Iwashita, K., Todoroki, K., Kimura, H., Shimoi, H. and Ito, K., Purification and characterization of extracellular and cell wall bound β-glucosidases from Aspergillus kawachii. Biosci. Biotechnol. Biochem., 1998, 62, 19381946.
  • 14
    Kamiwatari, T., Setoguchi, S., Kanda, J., Setoguchi, T. and Ogata, S., Effects of a sweet potato cultivar on the quality of Imo-shochu with references to the characteristic flavor. J. Brew. Soc. Japan, 2006, 101, 437445.
  • 15
    Kotseridis, Y. and Baumes, R., Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine. J. Agric. Food. Chem., 2000, 48, 400406.
  • 16
    Kovátz E. sz., Composition of essential oils, part 7: Bulgarian oil of rose 5 (Rosa damascena Mill.). J. Chromatogr., 1987 406, 185222.
  • 17
    Kumazawa, K. and Masuda, H., Identification of potent odorants in Japanese green tea (sen-cha). J. Agric. Food Chem., 1999, 47, 51695172.
  • 18
    Léauté, R., Distillation in alambic. Am. J. Enol. Vitic., 1990, 41, 90103.
  • 19
    Masuda, M. and Nishimura, K., Occurrence and formation of damascenone, trans-2,6,6-trimethyl-1-crotonyl-cyclohexa-1,3-diene, in alcoholic beverages. J. Food Sci., 1980, 45, 396397.
  • 20
    Nishiya, N., Product compounds (In Japanese). J. Brew. Soc. Japan, 1977, 72, 415432.
  • 21
    Ohloff, G., Rautenstrauch, V. and Schulte-Elte, K. H., Modell-reaktlonen zur Biosynthese von verbindungen der damasconreihe und ihre präparative anwendung. Helv. Chim. Acta, 1973, 56, 15031513.
  • 22
    Ohta, T., Ikuta, R., Nakashima, M., Morimitsu, Y., Samuta, T. and Saiki, H., Characteristic flavor of Kansho-shochu (sweet potato spirit). Agric. Biol. Chem., 1990, 54, 13531357.
  • 23
    Ohta, T., Characteristic flavor of Kansho-shochu (sweet potato spirit). (in Japanese) J. Brew. Soc. Japan, 1991, 86, 250254.
  • 24
    Ohta, T., Morimitsu, Y., Sameshima, Y., Samuta, T. and Ohba, T., Transformation from geraniol, nerol and their glucosides into linalool and α-terpineol during shochu distillation. J. Ferment. Bioeng., 1991, 72, 347351.
  • 25
    Ohta, T., Shimojo, H., Hashimoto, K., Kondo, H., Samuta, T. and Ohba, T., β-Glucosidase activity in Shiro-koji and its contribution to sweet potato shochu flavor. (in Japanese) J. Brew. Soc. Japan, 1991, 86, 536539.
  • 26
    Ong, P. K. C., Acree, T. E. and Lavin, E. H., Characterization of volatiles in rambutan fruit (Nephelium lappaceum L.). J. Agric. Food. Chem., 1998, 46, 611615.
  • 27
    Osorio, C., Duque, C. and Fujimoto, Y., C13-norisoprenoid glucoconjugates from Lulo (Solanum quitoense L.) leaves. J. Agric. Food Chem., 1999, 47, 16411645.
  • 28
    Sefton, M. A., Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs Merlot and Cabernet Sauvignon. Aust. J. Grape Wine Res., 1998, 4, 3038.
  • 29
    Sefton, M. A., Skouroumounis, G. K., Massywestropp, R. A. and Williams, P. J., Norisoprenoids in Vitis vinifera white wine grapes and the identification of a precursor of damascenone in these fruits. Aust. J. Chem., 1989, 42, 20712084.
  • 30
    Sen, A., Laskawy, G., Schieberle, P. and Grosch, W., Quantitative determination of β-damascenone in foods using a stable isotope dilution assay. J. Agric. Food Chem., 1991, 39, 757759.
  • 31
    Simkin, A. J., Schwartz, S. H., Auldridge, M., Taylor, M. G. and Klee, H. J., The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles β-ionone, pseudoionone, and geranylacetone. Plant J., 2004, 40, 882892.
  • 32
    Straubinger, M., Knapp, H., Oka, N., Watanabe, N. and Winterhalter, P., Isolation of a glucosidic β-damascenone precursor from rose petals. J. Agric. Food Chem., 1997, 45, 40534056.
  • 33
    Suganuma, T., Fujita, K. and Kitahara, K., Some distinguishable properties between acid-stable and neutral types of α-amylases from acid-producing koji. J. Biosci. Bioeng., 2007, 104, 353362.
  • 34
    Sun, J.-B., Severson, R. F., Schlotzhauer, W. S. and Kays, S. J., Identifying critical volatiles in the flavor of baked ‘Jewel’ sweet potatoes [Ipomoea batatas (L.) Lam.]. J. Amer. Soc. Hort. Sci., 1995, 120, 468474.
  • 35
    Takamine, K., Setoguchi, S., Kamesawa, H., Kamiwatari, T., Ogara, S., Onoue, K. and Hamasaki, Y., Study on screening of shochu yeast. (in Japanese) Research Report of Kagoshima Prefectural Institute of Industrial Technology, 1994, 8, 16.
  • 36
    Winterhalter, P., Sefton, M. A. and Williams, P. J., Volatile C13-norisoprenoid compounds in Riesling wine are generated from multiple precursors. Am. J. Enol. Vitic., 1990, 41, 277283.
  • 37
    Winterhalter, P., Sefton, M. A. and Williams, P. J., Two-dimensional GC-DCCC analysis of the glycoconjugates of monoterpenes, norisoprenoids, and shikimate-derived metabolites from Riesling wine. J. Agric. Food Chem., 1990, 38, 10411048.