Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage
Linalool (3,7-dimethyl-1,6-octadien-3-ol) is an important monoterpene alcohol that contributes to the flowery and tea-like flavour of some liquid food products such as cocoa liquor, wines, juices, and fermented tea (black tea). In addition, linalool has been reported as the most aromatic flavour od...
| Main Authors: | , , , |
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| Format: | Book Section |
| Language: | English |
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Nova Science Publishers
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/63774/ http://psasir.upm.edu.my/id/eprint/63774/1/Linalool%20A%20key%20contributor%20to%20the%20aroma%20nuances%20in%20hoppy%20beer.pdf |
| _version_ | 1848854860987891712 |
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| author | Olusegun, Lasekan Muniandy, Megala Teoh, Li Shing Mee, Gie Lin |
| author_facet | Olusegun, Lasekan Muniandy, Megala Teoh, Li Shing Mee, Gie Lin |
| author_sort | Olusegun, Lasekan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Linalool (3,7-dimethyl-1,6-octadien-3-ol) is an important
monoterpene alcohol that contributes to the flowery and tea-like flavour of some liquid food products such as cocoa liquor, wines, juices, and fermented tea (black tea). In addition, linalool has been reported as the most aromatic flavour odorant of hop essential oils and by extension
hoppy beer. However, the mechanism of linalool formation in most of these liquid food products remains a subject of interest. It has been assumed that terpene alcohols are probably produced from oxygenated isoprenoid hydrocarbons. In addition, linalool has been shown to occur in two forms: (1) free form in juices and (2) non-volatile precursor form.
The non-volatile precursors, which are monoterpene disaccharide glycosides, have been subjected to enzymatic hydrolysis to yield linalool. |
| first_indexed | 2025-11-15T11:16:35Z |
| format | Book Section |
| id | upm-63774 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:16:35Z |
| publishDate | 2017 |
| publisher | Nova Science Publishers |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-637742018-07-20T08:38:18Z http://psasir.upm.edu.my/id/eprint/63774/ Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage Olusegun, Lasekan Muniandy, Megala Teoh, Li Shing Mee, Gie Lin Linalool (3,7-dimethyl-1,6-octadien-3-ol) is an important monoterpene alcohol that contributes to the flowery and tea-like flavour of some liquid food products such as cocoa liquor, wines, juices, and fermented tea (black tea). In addition, linalool has been reported as the most aromatic flavour odorant of hop essential oils and by extension hoppy beer. However, the mechanism of linalool formation in most of these liquid food products remains a subject of interest. It has been assumed that terpene alcohols are probably produced from oxygenated isoprenoid hydrocarbons. In addition, linalool has been shown to occur in two forms: (1) free form in juices and (2) non-volatile precursor form. The non-volatile precursors, which are monoterpene disaccharide glycosides, have been subjected to enzymatic hydrolysis to yield linalool. Nova Science Publishers 2017-01 Book Section PeerReviewed text en http://psasir.upm.edu.my/id/eprint/63774/1/Linalool%20A%20key%20contributor%20to%20the%20aroma%20nuances%20in%20hoppy%20beer.pdf Olusegun, Lasekan and Muniandy, Megala and Teoh, Li Shing and Mee, Gie Lin (2017) Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage. In: Advances in Chemistry Research. Nova Science Publishers, New York, United States, pp. 17-32. ISBN 9781536104684 |
| spellingShingle | Olusegun, Lasekan Muniandy, Megala Teoh, Li Shing Mee, Gie Lin Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage |
| title | Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage |
| title_full | Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage |
| title_fullStr | Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage |
| title_full_unstemmed | Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage |
| title_short | Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage |
| title_sort | linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage |
| url | http://psasir.upm.edu.my/id/eprint/63774/ http://psasir.upm.edu.my/id/eprint/63774/1/Linalool%20A%20key%20contributor%20to%20the%20aroma%20nuances%20in%20hoppy%20beer.pdf |