Carotenoids obi
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   CA01010  Geranylacetone
  • Light yellow liquid with a fresh rose and magnolia-type odor, used as a fragrance and as a flavor of a nice tropical fruit note additive.
  • Contribute to tomato flavor (Ref.393).

    •    CA01013  Pseudoionone
  • Sweet balsamic odor.

    •    CA01011  6-methyl-5-hepten-2-one
  • Contribute to tomato flavor (Ref.393).

    •    CA01178  2,7-Epoxy-megastigma-4,8-diene
  • Unique aroma component in Osmanthus flower (Ref.623).

    •    CA01076  β-Damascone
  • Odor content of rose oil (Ref.479).

    •    CA00803  β-Ionone
  • Fruit flavor (Ref.476), flavor of white-fleshed nectarines (Ref.623), typical floral-woody note (Ref.490).;Contribute to tomato flavor (Ref.393).
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01171  Megastigma-5,8-dien-4-one
  • Important constituents of tobacco flavor (Ref.623).

    •    CA01177  2,5-Epoxy-megastigma-6(Z),8(E)-diene
  • Unique aroma component in Osmanthus flower (Ref.623).

    •    CA01172  4-oxo-β-ionone
  • Important constituents of tobacco flavor (Ref.623).

    •    CA00800  β-Damascenone
  • Honey-like fruity odor.
  • Contribute to tomato flavor (Ref.393).

    •    CA01189  3-Hydroxy-β-homocyclocitral
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01188  β-Homocyclocitral
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01168  Dihydroacrinidiolide
  • Fruity odor of black tea (Ref.668)

    •    CA01063  (3S)-3-Hydroxycyclocitral
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA00799  β-Cyclocitral
  • Fruit flavor (Ref.476).
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01065  Safranal
  • Iodoform or hay-like fragrance (Ref.458).
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01176  Oxygenated theaspirane derivative
  • An aroma component of tea (Ref.623).

    •    CA01175  Oxygenated theaspirane derivative
  • An aroma component of tea (Ref.623).

    •    CA01174  Theaspirane
  • An aroma component of tea (Ref.623).

    •    CA01173  C13-spiroether theaspirone
  • Typical for tea aroma with a sweet floral (Ref.623).

    •    CA00864  α-Ionone
  • Fruit flavor (Ref.476). Floral-woody note, with an additional honey aspect (Ref.490).
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01166  (E,E)-Megastigma-4,6,8-triene
  • Flavor of passion fruit: rose-and raspberry-like aroma (Ref.623).

    •    CA00801  α-Damascenone
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01170  Megastigma-4,6,8-trien-3-one
  • A key flavor compound in wine and tobacco (Ref.624, Ref.623).

    •    CA01169  Megastigma-4,7E,9-trien-3-one
  • A key flavor compound in wine and tobacco (Ref.624, Ref.623).

    •    CA01181  10-apo-19-nor-7,8-didehydro-epsilon-carotn-3,9-dione
  • An aroma compound identified in heather honey (Ref.623).

    •    CA01180  10-apo-19-nor-6,7-didehydro-epsilon-carotn-3,9-dione
  • An aroma compound identified in heather honey (Ref.623).

    •    CA01187  α-cyclocitral
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01184  2-hydroxy-2,6,6-trimethylcyclohexanone
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01185  4-hydroxy-2,6,6- trimethylcyclohexanone
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01183  2,2,6-trimethylcyclohexane-1,4-dione
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01186  4-hydroxy-2,6,6-trimethyl-2-cyclohexen-l-one
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01182  2,2,6-trimethylcyclohexanone
  • An aroma component of Asakusa-nori (Ref.623).

    •    CA01167  Isophorone
  • Potent odorants (Ref.623).

  • Ref.393 : Jonathan T Vogel, Denise M Tieman, Charles A Sims, Asli Z Odabasi, David G Clark, and Harry J Klee, J Sci Food Agric. 2010 Oct;90(13):2233-40. doi: 10.1002/jsfa.4076., "Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).".
  • Ref.623 : Peter Winterhalter and Russell Rouseff, ”Carotenoid-Derived Aroma Compounds: An Introduction”, ACS Symposium Series; American Chemical Society: Washington, DC, 2001., doi: 10.1021/bk-2002-0802.ch001.
  • Ref.479 : Rosana Álvarez, Belen Vaz, Hinrich Gronemeyer, and Ángel R. de Lera, Chem Rev. 2014 Jan 8;114(1):1-125. doi: 10.1021/cr400126u. Epub 2013 Nov 22., PMID: 24266866, "Functions, Therapeutic Applications, and Synthesis of Retinoids and Carotenoids".
  • Ref.668 : Chi-Tang Ho, Xin Zheng, and Shiming Li, Food Science and Human Wellness 4 (2015) 9–27, "Tea aroma formation", http://dx.doi.org/10.1016/j.fshw.2015.04.001.
  • Ref.624 : David Slaghenaufi, Marie-Claire Perello, Stéphanie Marchand-Marion, Sophie Temperea, Gilles de Revel, "Quantitative solid phase microextraction – Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine", Analytica Chimica Acta, Volume 813, 27 February 2014, Pages 63–69.
    • Since June 15, 2015 by Junko Yabuzaki.