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]

References

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