(E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene (TPB) was identified as a potent odorant in acid hydrolysates of crude glycoconjugate fractions isolated from grapes and grape vine leaves. TPB was also identified in a Semillon wine, using gas chromatography/mass spectrometry, by co-injection with an authentic sample. TPB had an aroma detection threshold of 40 ng/L in a neutral white wine and the concentration of TPB in four out of five white wines analyzed ranged from 50 to 210 ng/L.
(E)-1-(2,3,6-三甲基苯基)1,3-二烯噻porn(TPB)被确认为酸
水解后从葡萄和葡萄枝叶叶
提取物中提炼的糖聚物粗提液中的一种高效嗅感物质。TPB还在Semillon葡萄酒中被鉴定出来,使用了气体色谱/质谱联用技术,通过暗标样液同源共注入。TPB在第一级中性白葡萄酒中的嗅觉检测阈值为40 ng/L,在分析的5种白葡萄酒中,有4种的TPB浓度范围在50到210 ng/L之间。