Component
4-Oxononanoic acid
Keto-acid precursor examined in grape must and yeast fermentation; distinct from 4-oxo-nonanal and 4-hydroxy-2-nonenoic acid.
2 recorded relationships. Experimental role, claim status and evidence remain attached to each record.
How nutrients influence it
Every nutrient with a recorded effect on this component, credited to the nutrient that acted rather than the chapter that recorded it. Open a nutrient to see the findings and the conditions they were measured under.
Other things that act on it
Enzymes, hormones, genes, and other components with a recorded effect. These are not nutrients, so they do not count toward the arrows above. Each finding names the chapter that recorded it.
How nutrients reach it in more than one step
Chains of two or more recorded steps that end here, grouped by the nutrient they start from. Each step is a separate finding, so a chain is a route a mechanism could take, not proof that it does.
Tracing routes…
What it does
Every recorded relationship this component is part of, grouped by its role. Plain wording comes first; the technical statement follows.
What it acts on
Labeled-precursor experiments demonstrated conversion of 4-oxononanoic acid into gamma-nonalactone during yeast fermentation.
Experimental context and source evidence
- dose
- Labeled d6-4-oxononanoic acid; experimental spike concentration not given in abstract
- duration
- Fermentation interval not specified in accessed abstract
- evidence_access
- Primary PubMed abstract; unresolved method details explicitly retained.
- evidence_scope
- literature_reviewed; model-specific source-derived curation
- experimental_model
- Saccharomyces cerevisiae alcoholic fermentation and grape/wine analyses
- limitations
- Tracer evidence establishes precursor conversion in yeast; it does not establish a human pathway or identify individual reductase enzymes.
- nutrient_topic
- Gamma-nonalactone flavor-compound chapter; nutrient and drug interactions retain their experimental settings. · Gamma-nonalactone
- organism
- Saccharomyces cerevisiae alcoholic fermentation and grape/wine analyses
- plain_language
- Labeled-precursor experiments demonstrated conversion of 4-oxononanoic acid into gamma-nonalactone during yeast fermentation.
- primary_references
- Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor. (2020). https://pubmed.ncbi.nlm.nih.gov/32955257/ DOI: 10.1021/acs.jafc.0c04171
- route
- Microbial precursor biotransformation
- tissue
- Fermenting must
Gamma-nonalactone: mechanisms, molecular forms and cross-actor connections (2026-09-20) · lines 158–167
Original AI-assisted curation of eight primary studies. Study-specific citations, negative findings and limitations retained. Not publisher full text. · supports · Saccharomyces cerevisiae alcoholic fermentation and grape/wine analyses · source_derived_draft · unverified_draft
## gamma-nonalactone-yeast-precursor Labeled-precursor experiments demonstrated conversion of 4-oxononanoic acid into gamma-nonalactone during yeast fermentation. Model/species: Saccharomyces cerevisiae alcoholic fermentation and grape/wine analyses Tissue: Fermenting must Exposure: Labeled d6-4-oxononanoic acid; experimental spike concentration not given in abstract Route: Microbial precursor biotransformation Duration: Fermentation interval not specified in accessed abstract Limits: Tracer evidence establishes precursor conversion in yeast; it does not establish a human pathway or identify individual reductase enzymes. Primary reference: Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor. (2020). https://pubmed.ncbi.nlm.nih.gov/32955257/ DOI: 10.1021/acs.jafc.0c04171 Access: Primary PubMed abstract; unresolved method details explicitly retained.
Complete structured claim and evidenceThe yeast biotransformation of 4-oxononanoic acid favored the R gamma-nonalactone enantiomer.
Experimental context and source evidence
- dose
- Labeled d6-4-oxononanoic acid; experimental spike concentration not given in abstract
- duration
- Fermentation interval not specified in accessed abstract
- evidence_access
- Primary PubMed abstract; unresolved method details explicitly retained.
- evidence_scope
- literature_reviewed; model-specific source-derived curation
- experimental_model
- Saccharomyces cerevisiae alcoholic fermentation and grape/wine analyses
- limitations
- Tracer evidence establishes precursor conversion in yeast; it does not establish a human pathway or identify individual reductase enzymes.
- nutrient_topic
- Gamma-nonalactone flavor-compound chapter; nutrient and drug interactions retain their experimental settings. · Gamma-nonalactone
- organism
- Saccharomyces cerevisiae alcoholic fermentation and grape/wine analyses
- plain_language
- The yeast biotransformation of 4-oxononanoic acid favored the R gamma-nonalactone enantiomer.
- primary_references
- Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor. (2020). https://pubmed.ncbi.nlm.nih.gov/32955257/ DOI: 10.1021/acs.jafc.0c04171
- route
- Microbial precursor biotransformation
- tissue
- Fermenting must
Gamma-nonalactone: mechanisms, molecular forms and cross-actor connections (2026-09-20) · lines 169–178
Original AI-assisted curation of eight primary studies. Study-specific citations, negative findings and limitations retained. Not publisher full text. · supports · Saccharomyces cerevisiae alcoholic fermentation and grape/wine analyses · source_derived_draft · unverified_draft
## gamma-nonalactone-yeast-r-selectivity The yeast biotransformation of 4-oxononanoic acid favored the R gamma-nonalactone enantiomer. Model/species: Saccharomyces cerevisiae alcoholic fermentation and grape/wine analyses Tissue: Fermenting must Exposure: Labeled d6-4-oxononanoic acid; experimental spike concentration not given in abstract Route: Microbial precursor biotransformation Duration: Fermentation interval not specified in accessed abstract Limits: Tracer evidence establishes precursor conversion in yeast; it does not establish a human pathway or identify individual reductase enzymes. Primary reference: Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor. (2020). https://pubmed.ncbi.nlm.nih.gov/32955257/ DOI: 10.1021/acs.jafc.0c04171 Access: Primary PubMed abstract; unresolved method details explicitly retained.
Complete structured claim and evidence
The events it takes part in
A mechanism often involves more than two components. These are the full events, with every participant and its role.
Situations it appears in
Low-supply and faulty-machinery situations recorded in the chapters where this component plays a part.
In the sources
Preserved passages that mention this component, quoted exactly. Open one to read it in context.
Open hypotheses
Proposed ideas that involve this component. They are labeled as hypotheses and do not change any recorded statement.
This is a research prototype built from draft material. It is not medical advice, and its statements still await verification against the original studies.