ronounced /ˈtɜrpiːn/TUR-peen) are a large and varied
class of hydrocarbons, produced
primarily by a wide variety of plants, particularly conifers,[1]
though also by some insects such as termites or swallowtail butterflies, which
emit terpenes from their osmeterium.
They are the major components of resin, and of turpentine
produced from resin. The name "terpene" is derived from the word "turpentine". In addition to
their roles as end-products in many organisms, terpenes are major biosynthetic
building blocks within nearly every living creature. Steroids, for
example, are derivatives of the triterpene squalene.
When terpenes are modified chemically, such as by oxidation or
rearrangement of the carbon skeleton, the resulting compounds are generally
referred to as terpenoids. Some authors
will use the term terpene to include all terpenoids. Terpenoids are also known
as Isoprenoids.
Terpenes and terpenoids are the primary constituents of the essential oils of many
types of plants and flowers. Essential oils are used widely as natural flavor
additives for food, as fragrances in perfumery, and in traditional and
alternative medicines such as aromatherapy. Synthetic
variations and derivatives of natural terpenes and terpenoids also greatly
expand the variety of aromas used in perfumery and flavors used in food
additives. Vitamin A is an example of a
terpene.
Terpenes are released by trees more actively in warmer weather, acting as a
natural form of cloud seeding. The
clouds reflect sunlight, allowing the forest to regulate its temperature.[2]
Subject: Re: [NAFEX] syrups. - Brix and
sugar cont
Yuck, high tannins, what a thought. I
was wondering if acids could do it. Of course such a fruit would have
it's uses. One small kainth per gallon of peach wine would probably make
it quite astringent enough. But I am intrigued.
Some farmers are using the
brix of their crop leaves to tell them when either too much or too little rain
is stressing their crop to the point that they need to do something. I
had assumed that brix meant sugar content, but if it includes other things, it
probably implies that the plant is making and moving things that it needs to
protect itself. I don't think that tannins are what they are looking for
as most of our food crop plants don't seem to have particularly high
tannins. Hmmmm.... in plants that do make tannins, they go up not down
when there is injury. Take oak trees attacked by gypsy moths, they can
run the tannins so high that the caterpillars are unable to eat or digest the
leaves. The other reason why I don't think the brix readings on field
crops shows tannins is that in general a healthy plant tastes better than one
that's had too much or too little rain. They go from watery on the one
hand to bitter on the other hand. In carrots or broccoli, the bitterness
is from "terpenes". Anyone know what they are? Donna
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