Valencene

This article will address the topic of Valencene, which has been the subject of interest and debate in various areas. Valencene has captured the attention of researchers, experts and the general public due to its relevance in the current context. In order to provide a comprehensive and detailed view on Valencene, relevant aspects, historical background, future perspectives and possible implications will be analyzed. This exploration will allow us to understand the importance of Valencene in today's society and its influence in different areas. Throughout the article, different approaches, opinions and empirical evidence will be examined that will contribute to enriching the understanding of Valencene and its implications.

Valencene
Names
IUPAC name
4α,5α-Eremophila-1(10),11-diene
Systematic 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 Edit this at Wikidata
UNII
  • InChI=1S/C15H24/c1-11(2)13-8-9-14-7-5-6-12(3)15(14,4)10-13/h7,12-13H,1,5-6,8-10H2,2-4H3/t12-,13-,15+/m1/s1 checkY
    Key: QEBNYNLSCGVZOH-NFAWXSAZSA-N checkY
  • InChI=1/C15H24/c1-11(2)13-8-9-14-7-5-6-12(3)15(14,4)10-13/h7,12-13H,1,5-6,8-10H2,2-4H3/t12-,13-,15+/m1/s1
    Key: QEBNYNLSCGVZOH-NFAWXSAZBT
  • C\12=C\CC(/1(C(\C(=C)C)CC2)C)C
Properties
C15H24
Molar mass 204.357 g·mol−1
Appearance colorless oil
Boiling point 123 °C (253 °F; 396 K) at 11 mmHg
organic solvents
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa).
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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 used as a precursor to nootkatone, the main contributor to the aroma and flavor of grapefruit.[2][3]

References

  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).
  3. ^ Leonhardt, Robin-Hagen; Berger, Ralf G. (2014). "Nootkatone". Biotechnology of Isoprenoids. Advances in Biochemical Engineering/Biotechnology. Vol. 148. pp. 391–404. doi:10.1007/10_2014_279. ISBN 978-3-319-20106-1. PMID 25326849.