Cn Norisoprenoids

Wirth, J., Sauvage, F.X., Baumes, R., Giinata, Z. (2003). Biogenesis of Cn-norisoprenoids in grape biotransformation of Cj 3-norisoprenoids by a cell suspension culture of cv. Gamay. In J.L. Le Quere RX. Etievant (Eds.), Flavour research at the dawn of the twenty-first century (pp 393-396). Cachan, France Tec. et Doc. Lavoisier. 

Numerous volatiles are released upon hydrolysis of glycoside isolates (1, 13), many of which are presumed to be acting as flavor compounds. Different grape varieties apparently produce glycosides which, when hydrolyzed, release differing proportions of monoterpenes, Cn norisoprenoids and benzene derivatives, as well as other volatiles. However, there is little reliable aroma threshold information regarding many of these compounds, and there has been no systematic attempt to relate the volatile composition of the hydrolysates to their sensory properties. 

Fig. 7.3. Breakdown of carotenoids leading to the formation of Cg, Cjo, Cn and Cn-norisoprenoids in grapes (Enzel, 1985)...

Fig. 10.15. Average evolution of carotenoids and Cn norisoprenoids during maturation of Muscat grapes (Bayonove, 1993) , carotenoids, 4, norisoprenoids...

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