Valencene Explained

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]

Notes and References

  1. Furusawa . Mai. Toshihiro Hashimoto . Yoshiaki Noma . Yoshinori Asakawa . Highly Efficient Production of Nootkatone, the Grapefruit Aroma from Valencene, by Biotransformation . Chem. Pharm. Bull. . 53 . 11 . 1513–1514 . November 2005 . 10.1248/cpb.53.1513 . 16272746 . free .
  2. M. M. Bomgardner . Fragrances 101. A Fortuitous Field of Flavors and Fragrances . . 90 . 29 . July 16, 2012 .
  3. Book: 10.1007/10_2014_279 . Nootkatone . Biotechnology of Isoprenoids . Advances in Biochemical Engineering/Biotechnology . 2014 . Leonhardt . Robin-Hagen . Berger . Ralf G. . 148 . 391–404 . 25326849 . 978-3-319-20106-1 .

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