phenol, 108-95-2

Articles:

PubMed:	Isolation, Identification, and Quantification of Lichenysin, a Novel Nonvolatile Compound in Chinese Distilled Spirits.
PubMed:	Genetic diversity among mandarins in fruit-quality traits.
PubMed:	Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.
PubMed:	Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
PubMed:	Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
PubMed:	Allyl/propenyl phenol synthases from the creosote bush and engineering production of specialty/commodity chemicals, eugenol/isoeugenol, in Escherichia coli.
PubMed:	Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction.
PubMed:	Cytotoxic, anti-carcinogenic and antioxidant properties of the most frequent plant volatiles.
PubMed:	Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:	Chemical characterization of commercial liquid smoke products.
PubMed:	Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.
PubMed:	Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture.
PubMed:	Assessment of palatability of two sublingual diluents in allergic patients: a prospective pilot study.
PubMed:	Flavored waters: influence of ingredients on antioxidant capacity and terpenoid profile by HS-SPME/GC-MS.
PubMed:	Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed:	Selectable one-dimensional or two-dimensional gas chromatography-olfactometry/mass spectrometry with preparative fraction collection for analysis of ultra-trace amounts of odor compounds.
PubMed:	Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.
PubMed:	Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds.
PubMed:	Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition.
PubMed:	Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed:	Enzymatic removal of off-flavors from apple juice.
PubMed:	Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
PubMed:	[Identification of volatile organic compounds in the manures of cow, hog and chicken by solid phase microextraction coupled with gas chromatography/mass spectrometry].
PubMed:	Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer.
PubMed:	Identification of a stale-beer-like odorant in extracts of naturally aged beer.
PubMed:	Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: assessment of taste and odor development.
PubMed:	Toxicologic evaluation of licorice extract as a cigarette ingredient.
PubMed:	Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model.
PubMed:	Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods.
PubMed:	Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.
PubMed:	Two-generation reproduction study and immunotoxicity screen in rats dosed with phenol via the drinking water.
PubMed:	Chemical composition and potential health effects of prunes: a functional food?
PubMed:	Light reflected from colored mulches affects aroma and phenol content of sweet basil (Ocimum basilicum L.) leaves.
PubMed:	Immunochemical identification of hepatic protein adducts derived from estragole.
PubMed:	Oxidation of acetophenone by Aspergillus species and their possible contribution to Katsuobushi flavor.
PubMed:	Effects of high pressure treatment on the flavour-related components in meat.
PubMed:	In vitro studies of biological effects of cigarette smoke condensate. II. Induction of sister-chromatid exchanges in human lymphocytes by weakly acidic, semivolatile constituents.
PubMed:	Simple phenol and phenolic compounds in food flavor.