{"ymdb_id":"YMDB01413","created_at":"2011-07-25T20:34:44.000Z","updated_at":"2016-09-08T18:36:39.000Z","name":"vitispirane","cas":"65416-59-3","state":null,"melting_point":null,"description":"Vitispirane is a compound identified in sparkling wine and lees and produced during fermentation. It is also present in grape juice. Vitispirane A is responsible for camphor-like aromas.","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":"extracellular","synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":null,"pubchem_id":"6450832","cs_id":"4953381","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"2,10,10-trimethyl-6-methylidene-1-oxaspiro[4.5]dec-7-ene","traditional_iupac":"2,10,10-trimethyl-6-methylidene-1-oxaspiro[4.5]dec-7-ene","logp":"3.146293936666667","pka":null,"alogps_solubility":"2.14e-02 g/l","alogps_logp":"4.25","alogps_logs":"-3.95","acceptor_count":"1","donor_count":"0","rotatable_bond_count":"0","polar_surface_area":"9.23","refractivity":"60.03450000000001","polarizability":"22.83171455197106","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-4.221549307460428","pka_strongest_acidic":null,"bioavailability":"1","number_of_rings":"2","rule_of_five":"1","ghose_filter":"1","veber_rule":"1","mddr_like_rule":"0","synonyms":["2,10,10-trimethyl-6-methylidene-1-oxaspiro[4.5]dec-7-ene"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":21073195,"citation":"Gallardo-Chacon, J. J., Vichi, S., Lopez-Tamames, E., Buxaderas, S. (2010). \"Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging.\" J Agric Food Chem :."},{"pubmed_id":17616208,"citation":"Loscos, N., Hernandez-Orte, P., Cacho, J., Ferreira, V. (2007). \"Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.\" J Agric Food Chem 55:6674-6684."}],"proteins":[]}