Cook with rose oxide
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Molecular Profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
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“Wine lactone and rose oxide were identified in all the extracts, which have not been previously reported to occur in these citrus cultivars.”
Wine lactone and rose oxide → were identified → in all the extracts
“Fermentation studies with a model must that contained deuterated water revealed that yeast is capable of reducing the precursor 3,7-dimethyl octa-2,5-dien-1,7-diol (geranyl diol I) yielding 3,7-dimethyl-5-octen-1,7-diol (citronellyl diol I) that gives rise to cis- and trans-rose oxide after acid catalyzed cylization.”
acid catalyzed cyclization → yields → cis- and trans-rose oxide
“The highest concentrations were found in Gewürztraminer wines, confirming the importance of rose oxide as a varietal aroma compound in this variety.”
rose oxide → contributes to → aroma in white wines
“The most odor-active stereoisomer (23)-cis-rose oxide was detectable in all investigated white wines ranging from 0.2 to 12 microg/L.”
rose oxide → is detectable in → white wines
“Higher concentrations of 2-phenylethanol and cis-rose oxide, associated with S. cerevisiae TC-NAX-A, considerably distinguished this strain from the others. Occurrence of these VOCs has important influence on sweet rose-like flavour typical for Gewürztraminer wine.”
cis-rose oxide → contribute to → sweet rose-like flavor