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Fig. 9 | Food Production, Processing and Nutrition

Fig. 9

From: Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics

Fig. 9

Proposed biosynthesis pathway of certain CJPW metabolites formed after fermentation-led oxidation of CJPD’s major compound quinic acid. 1: 1-hydroxyacetone (2.96%); 2: dihydroxyacetone (11.55%); 3: acetic acid, 2-propenyl ester (2.46%); 4: 2-hydroxy-gamma-butyrolactone (13.33%); 5: 2-acetyl-2-hydroxy-gamma-butyrolactone (0.27%) 6: cyclohexanone (0.58%); 7: 3-cyclohexene-1,1-dimethanol (1.02%); 8: 1,1′-butadiynylenedicyclohexanol (2.56%); 9: phenylethyl Alcohol (3.03%); 10: tyrosol (1.11%)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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