2-methyl butyraldehyde, 96-17-3

Articles:

Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	Identification and Characterization of the Aroma-Impact Components of Thai Fish Sauce.
PubMed:	Severe drought stress is affecting selected primary metabolites, polyphenols, and volatile metabolites in grapevine leaves (Vitis vinifera cv. Pinot noir).
PubMed:	Variation of volatile compounds among wheat varieties and landraces.
PubMed:	Influence of storage on volatile profiles in roasted almonds (Prunus dulcis).
PubMed:	Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication.
PubMed:	OH-initiated photooxidations of 1-pentene and 2-methyl-2-propen-1-ol: mechanism and yields of the primary carbonyl products.
PubMed:	Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.
PubMed:	Quantitative volatile compound profiles in fungal cultures of three different Fusarium graminearum chemotypes.
PubMed:	Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk.
PubMed:	Characterization of important odorants in steamed male Chinese mitten crab (Eriocheir sinensis) using gas chromatography-mass spectrometry-olfactometry.
PubMed:	Characterization of volatile aroma compounds in different brewing barley cultivars.
PubMed:	Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
PubMed:	2-methylbutanal, a volatile biomarker, for non-invasive surveillance of Proteus.
PubMed:	Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content.
PubMed:	Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:	[Difference of volatile constituents contained in female and male flowers of Trichosanthes kirilowii by HS-SPME-GC-MS].
PubMed:	Thermochemistry of radicals formed by hydrogen abstraction from 1-butanol, 2-methyl-1-propanol, and butanal.
PubMed:	Metabolic profiling of Lactococcus lactis under different culture conditions.
PubMed:	Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS.
PubMed:	Headspace analysis of Italian and New Zealand parmesan cheeses.
PubMed:	Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS.
PubMed:	Biosynthesis of rhodiocyanosides in Lotus japonicus: rhodiocyanoside A is synthesized from (Z)-2-methylbutanaloxime via 2-methyl-2-butenenitrile.
PubMed:	Statistical thermodynamics of 1-butanol, 2-methyl-1-propanol, and butanal.
PubMed:	Screening for emphysema via exhaled volatile organic compounds.
PubMed:	Identification of chemical markers for the sensory shelf-life of saveloy.
PubMed:	Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C.
PubMed:	Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
PubMed:	Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed:	Biosynthesis of the cyanogenic glucosides linamarin and lotaustralin in cassava: isolation, biochemical characterization, and expression pattern of CYP71E7, the oxime-metabolizing cytochrome P450 enzyme.
PubMed:	Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles.
PubMed:	Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.
PubMed:	Low-temperature catalytic oxidation of aldehyde mixtures using wood fly ash: kinetics, mechanism, and effect of ozone.
PubMed:	Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:	Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver.
PubMed:	Release of volatile organic compounds from the lung cancer cell line NCI-H2087 in vitro.
PubMed:	Super chilling enhances preservation of the freshness of salted egg yolk during long-term storage.
PubMed:	Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
PubMed:	Biofiltration kinetics of a gaseous aldehyde mixture using a synthetic matrix.
PubMed:	Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
PubMed:	An assessment of the role played by some oxidation-related aldehydes in wine aroma.
PubMed:	Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots.
PubMed:	Permeabilization and lysis induced by bacteriocins and its effect on aldehyde formation by Lactococcus lactis.
PubMed:	Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:	Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of an optimized strategy for the determination of oxygen-related odor-active aldehydes in wine.
PubMed:	Electrophysiological and behavioral responses of a parasitic wasp to plant volatiles induced by two leaf miner species.
PubMed:	Cell membrane damage induced by lacticin 3147 enhances aldehyde formation in Lactococcus lactis IFPL730.
PubMed:	Volatiles released from bean plants in response to agromyzid flies.
PubMed:	Analysis of volatile compounds from various types of barley cultivars.
PubMed:	Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents.
PubMed:	Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.
PubMed:	Branched-chain fatty acid biosynthesis in a branched-chain amino acid aminotransferase mutant of Staphylococcus carnosus.
PubMed:	Identification by gas chromatography-mass spectrometry of the volatile organic compounds emitted from the wood-rotting fungi Serpula lacrymans and Coniophora puteana, and from Pinus sylvestris timber.
PubMed:	Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain.
PubMed:	On-line monitoring of important organoleptic methyl-branched aldehydes during batch fermentation of starter culture Staphylococcus xylosus reveal new insight into their production in a model fermentation.
PubMed:	Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry.
PubMed:	Effect of pH and temperature on the kinetics of odor oxidation using chlorine dioxide.
PubMed:	Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds.
PubMed:	Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system.
PubMed:	Solvent-free asymmetric olefin hydroformylation catalyzed by highly cross-linked polystyrene-supported (R,S)-BINAPHOS-Rh(I) complex.
PubMed:	Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
PubMed:	NTP Toxicology and Carcinogenesis Studies of Isobutyraldehyde (CAS No. 78-84-2) in F344/N Rats and B6C3F1 Mice (Inhalation Studies).
PubMed:	Volatile compounds of headspace gas in the Japanese fish sauce ishiru.
PubMed:	Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
PubMed:	Effect of cultivar and storage time on the volatile flavor components of baked potato.
PubMed:	Characterization of Ypr1p from Saccharomyces cerevisiae as a 2-methylbutyraldehyde reductase.
PubMed:	Identification of distinctive volatile compounds in fish sauce.
PubMed:	Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:	Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
PubMed:	Wet scrubber analysis of volatile organic compound removal in the rendering industry.
PubMed:	Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
PubMed:	Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts.
PubMed:	Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:	Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers.
PubMed:	Volatile components of roots, stems, leaves, and flowers of Echinacea species.
PubMed:	Quantification and sensory studies of character impact odorants of different soybean lecithins.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	The biosynthesis of cyanogenic glucosides in seedlings of cassava (Manihot esculenta Crantz).
PubMed:	Catalysis by cytochrome P-450 of an oxidative reaction in xenobiotic aldehyde metabolism: deformylation with olefin formation.
PubMed:	Poisoning by 2-methylbutyraldehyde (isovaleraldehyde).