Damascenone

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Damascenone


Damascenone is one of the most important and powerful aroma compounds found in nature, particularly noted for its presence in roses and the essential oil derived from them, as well as in a wide variety of fruits and wine. It is a member of the terpenoids, which are a large and diverse class of naturally occurring organic chemicals derived from five-carbon isoprene units. Damascenone belongs specifically to the subgroup of sesquiterpenes, which are terpenoids built from three isoprene units and have fifteen carbon atoms.

Damascenone's structure is characterized by its beta form, which is the most aroma-active, contributing a deep, rich, and complex scent reminiscent of roses, with hints of plum, tobacco, and honey. Its potent aroma makes it a key component in the flavor and fragrance industries, where it is used in the formulation of perfumes, cosmetics, and food flavorings.

The compound is also significant in the wine industry, where it is considered one of the "impact aroma" compounds in red wines, contributing to the bouquet with its fruity and floral notes. Its concentration in wine can be influenced by various factors, including the grape variety, fermentation process, and aging.

Despite its strong aroma, damascenone is typically present in very low concentrations in nature and in finished products. Its detection threshold is extremely low, making even minute amounts significant to the overall aroma profile of a product.

The biosynthesis of damascenone is thought to involve the degradation of carotenoids, a class of pigments that play a crucial role in plant health and photosynthesis. This process is influenced by factors such as light exposure, temperature, and the presence of certain enzymes, which can affect the levels of damascenone produced in plants and fruits.

Research into damascenone has also explored its potential health effects, though studies are still preliminary. As with many naturally occurring aroma compounds, understanding the balance between its benefits and any potential risks is important for its use in consumer products.


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Contributors: Prab R. Tumpati, MD