ROSE OXIDE BRI - CAS 16409-43-1
Flavor & Fragrance
Product Name:
2H-Pyran, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-, ROSE OXIDE BRI, Tetrahydro-4-methyl-2-(2-methylpropen-1-yl)pyran
CAS Number:
Molecular Weight:
Molecular Formula:
Olfactive Family:
Odor description:
A rose, geranium odor with an earthy undertone.
Taste description:
Green, rosy, woody.
Chemical Structure

Related Products

Reference Reading

1.Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations.
Chen D1, Liu SQ2. Food Chem. 2016 Apr 1;196:988-95. doi: 10.1016/j.foodchem.2015.10.047. Epub 2015 Oct 22.
This work examined for the first time the impact of malolactic fermentation (MLF) on the chemical constituents of lychee wine. Oenococcus oeni Viniflora Oenos (MLF inducer) and Saccharomyces cerevisiae MERIT.ferm were co-inoculated into lychee juice to induce simultaneous alcoholic fermentation (AF) and MLF. MLF did not affect sugar utilisation and ethanol production statistically (8.54% v/v for MLF and 9.27% v/v for AF). However, MLF resulted in dramatic degradation of malic and citric acids with concomitant increases of lactic acid, ethyl lactate and pH. The final concentrations of acetic and succinic acids between AF and MLF wines had no significant difference. The MLF wine contained significantly higher amounts of amino acids than the AF wine. More importantly, MLF significantly elevated the levels of potent aroma-active compounds including isoamyl acetate, linalool, geraniol and cis-rose oxide (to levels above or near respective detection thresholds), suggesting that MLF is an effective way of retaining the original lychee flavour.
2.Metabolism of (-)-cis- and (-)-trans-rose oxide by cytochrome P450 enzymes in human liver microsomes.
Nakahashi H1, Yamamura Y1, Usami A1, Rangsunvigit P2, Malakul P2, Miyazawa M1. Biopharm Drug Dispos. 2015 Dec;36(9):565-74. doi: 10.1002/bdd.1965. Epub 2015 Oct 31.
The in vitro metabolism of (-)-cis- and (-)-trans-rose oxide was investigated using human liver microsomes and recombinant cytochrome P450 (P450 or CYP) enzymes for the first time. Both isomers of rose oxide were incubated with human liver microsomes, and the formation of the respective 9-oxidized metabolite were determined using gas chromatography-mass spectrometry (GC-MS). Of 11 different recombinant human P450 enzymes used, CYP2B6 and CYP2C19 were the primary enzymes catalysing the metabolism of (-)-cis- and (-)-trans-rose oxide. CYP1A2 also efficiently oxidized (-)-cis-rose oxide at the 9-position but not (-)-trans-rose oxide. α-Naphthoflavone (a selective CYP1A2 inhibitor), thioTEPA (a CYP2B6 inhibitor) and anti-CYP2B6 antibody inhibited (-)-cis-rose oxide 9-hydroxylation catalysed by human liver microsomes. On the other hand, the metabolism of (-)-trans-rose oxide was suppressed by thioTEPA and anti-CYP2B6 at a significant level in human liver microsomes.
3.Prediction of Muscat aroma in table grape by analysis of rose oxide.
Ruiz-García L1, Hellín P2, Flores P2, Fenoll J3. Food Chem. 2014 Jul 1;154:151-7. doi: 10.1016/j.foodchem.2014.01.005. Epub 2014 Jan 10.
Aroma is an important quality characteristic in Muscat grapes and constitutes a major concern for viticulturist and grapevine breeders. For this reason, Muscat aroma variability was characterised in a segregating progeny and in a collection of table grapes, to assess the usefulness of the presence or absence of rose oxide for predicting Muscat genotypes. Simple tasting and an analysis of free and bound aroma compounds, including rose oxide, linalool oxide, linalool, α-terpineol, citronellol, nerol, geraniol, benzyl alcohol and 2-phenylethanol, were carried out. The association between Muscat score and the compounds considered as active odorants according to their odour activity values was also evaluated. The results obtained pointed to a highly significant correlation between the presence/absence of rose oxide in grapes and the presence/absence of Muscat aroma. Thus, this analysis could be a useful tool for identifying Muscat cultivars in a more objective way than sensory analysis.
4.Harvest Date Effects on Aroma Compounds in Aged Riesling Icewines.
Khairallah R1, Reynolds AG1, Bowen AJ1. J Sci Food Agric. 2016 Feb 1. doi: 10.1002/jsfa.7650. [Epub ahead of print]
BACKGROUND: Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma compounds in aged icewines associated with three harvest dates (H1, H2, H3) using stir bar sorptive extraction-gas chromatography-mass spectrometry and to make inferences, where appropriate, with respect to their roles in potential wine quality.