alpha-farnesene

α-far·ne·sene

(far'nĕ-sēn),
A straight open-chain hydrocarbon built up of three isoprene units; one of the four isomeric forms occurs in the natural coating of apples.
References in periodicals archive ?
1999 showed that linalool, Beta-trans-ocimene, alpha-farnesene, alpha-pinene, Beta-pinene, myrtenol, Beta-phellandrene and 3-ethylphenol were the most important odorants present in the volatile oil of the fruit with linalool being the most intense giving the pepperish note, characteristic of the ground, dried, smoked fruits of X.
HortResearch has proven the bioproduction concept can be used to produce fruit flavours and fragrances by perfectly recreating a fruit compound called alpha-farnesene, responsible for the distinctive aroma of green apples.
HortResearch has proven the bioproduction concept can be used to produce fruit flavors and fragrances by perfectly recreating a fruit compound called alpha-farnesene, responsible for the distinctive aroma of green apples.