hexanoic acid, 142-62-1

Articles:

Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
PubMed:	Homogenization and Lipase Treatment of Milk and Resulting Methyl Ketone Generation in Blue Cheese.
PubMed:	Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed:	Induction of hexanol dehydrogenase in Geotrichum spp. by the addition of hexanol.
PubMed:	[Inhibitory activity of hydrosols prepared from 18 Japanese herbs of weak aromatic flavor against filamentous formation and growth of Candida albicans].
PubMed:	Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
PubMed:	Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
PubMed:	Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed:	Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.
PubMed:	[Synthesis of flavor esters catalyzed by CALB-displaying Pichia pastoris whole-cells in non-aqueous phase].
PubMed:	Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts.
PubMed:	[Expression of Candida antarctica lipase B on yeast surface and synthesis of ethyl hexanoate catalyzed by CALB].
PubMed:	Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles.
PubMed:	Aroma components of American country ham.
PubMed:	Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
PubMed:	Production of natural fruity aroma by Geotrichum candidum.
PubMed:	Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
PubMed:	Production of gamma-lactones by the brown-rot basidiomycete Piptoporus soloniensis.
PubMed:	Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds.
PubMed:	Characteristic aroma components of rennet casein.
PubMed:	Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia l. Rich).
PubMed:	Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese.
PubMed:	Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.
PubMed:	Aroma-active components of nonfat dry milk.