acetaldehyde, 75-07-0

Articles:

Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
PubMed:	Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:	Relating sensory and chemical properties of sour cream to consumer acceptance.
PubMed:	Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability.
PubMed:	Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates.
PubMed:	Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
PubMed:	In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
PubMed:	Rapid tomato volatile profiling by using proton-transfer reaction mass spectrometry (PTR-MS).
PubMed:	Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
PubMed:	Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.
PubMed:	Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
PubMed:	Elucidating the roles of ethanol fermentation metabolism in causing off-flavors in mandarins.
PubMed:	Wine flavor and aroma.
PubMed:	Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
PubMed:	Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
PubMed:	Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
PubMed:	Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
PubMed:	Volatile flavor compounds in yogurt: a review.
PubMed:	Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:	Identification of a sotolon pathway in dry white wines.
PubMed:	Chemical and biochemical study of industrially produced San Sim�n da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
PubMed:	Comparison of two methods to explore consumer preferences for cottage cheese.
PubMed:	A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
PubMed:	Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed:	Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed:	Evolution of selected volatiles in chitosan-coated strawberries ( Fragaria x ananassa ) during refrigerated storage.
PubMed:	Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
PubMed:	Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
PubMed:	Fatty acid effect on hydroxypropyl methylcellulose-beeswax edible film properties and postharvest quality of coated 'Ortanique' mandarins.
PubMed:	Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection.
PubMed:	Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
PubMed:	The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Xim�nez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
PubMed:	[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
PubMed:	Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
PubMed:	Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
PubMed:	Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
PubMed:	Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
PubMed:	Feeding encapsulated ground full-fat soybeans to increase polyunsaturated fat concentrations and effects on flavor volatiles in fresh lamb.
PubMed:	Role of pulp in flavor release and sensory perception in orange juice.
PubMed:	Effect of irradiation on the quality of turkey ham during storage.
PubMed:	The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation.
PubMed:	Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
PubMed:	Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid.
PubMed:	Sensory and chemical changes in tomato sauces during storage.
PubMed:	Heterocyclic acetals from glycerol and acetaldehyde in Port wines: evolution with aging.
PubMed:	Identification of malodorous, a wild species allele affecting tomato aroma that was aelected against during domestication.
PubMed:	Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
PubMed:	Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.
PubMed:	Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
PubMed:	Acetaldehyde metabolism by wine lactic acid bacteria.
PubMed:	Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:	Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.
PubMed:	Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
PubMed:	Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity.
PubMed:	Sensory study on the character impact odorants of roasted arabica coffee.
PubMed:	Manufacture of nonfat yogurt from a high milk protein powder.
PubMed:	Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
PubMed:	Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed:	Flavoring exposure in food manufacturing.
PubMed:	Secretion expression of SOD1 and its overlapping function with GSH in brewing yeast strain for better flavor and anti-aging ability.
PubMed:	Characterization of volatile aroma compounds in different brewing barley cultivars.
PubMed:	Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:	Relating sensory and chemical properties of sour cream to consumer acceptance.
PubMed:	In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
PubMed:	Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain.
PubMed:	Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
PubMed:	Effect of antifungal hydroxypropyl methylcellulose-lipid edible composite coatings on Penicillium decay development and postharvest quality of cold-stored "Ortanique" mandarins.
PubMed:	Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
PubMed:	Preharvest calcium sprays improve volatile emission at commercial harvest of 'Fuji Kiku-8' apples.
PubMed:	Identification of a sotolon pathway in dry white wines.
PubMed:	A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
PubMed:	Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed:	Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.
PubMed:	Fatty acid effect on hydroxypropyl methylcellulose-beeswax edible film properties and postharvest quality of coated 'Ortanique' mandarins.
PubMed:	Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
PubMed:	Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
PubMed:	Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
PubMed:	Silylating reagents: a powerful tool for the construction of isosteric analogs of highly branched odorants.
PubMed:	Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.
PubMed:	Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
PubMed:	Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
PubMed:	Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
PubMed:	Toxicological evaluation of glycerin as a cigarette ingredient.
PubMed:	The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients.
PubMed:	Toxicologic evaluation of licorice extract as a cigarette ingredient.
PubMed:	Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
PubMed:	Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
PubMed:	Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid.
PubMed:	Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
PubMed:	Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
PubMed:	Acetaldehyde metabolism by wine lactic acid bacteria.
PubMed:	[Biosynthesis of congeners during alcohol fermentation].
PubMed:	Sensory study on the character impact odorants of roasted arabica coffee.
PubMed:	Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
PubMed:	Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed:	[Flavor enhancement in rye bread by pre-baking].