1-octen-3-one, 4312-99-6

Articles:

PubMed:	Gas Chromatography-Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine.
PubMed:	Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.
PubMed:	Common gas phase molecules from fungi affect seed germination and plant health in Arabidopsis thaliana.
PubMed:	Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
PubMed:	Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
PubMed:	Cold enzymatic bleaching of fluid whey.
PubMed:	Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles.
PubMed:	Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
PubMed:	Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
PubMed:	Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME.
PubMed:	Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed:	Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed:	Multiple headspace-solid-phase microextraction: an application to quantification of mushroom volatiles.
PubMed:	Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:	Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS).
PubMed:	Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum).
PubMed:	Evaluation of fast volatile analysis for detection of Botrytis cinerea infections in strawberry.
PubMed:	Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
PubMed:	Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
PubMed:	Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
PubMed:	Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
PubMed:	Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius).
PubMed:	Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
PubMed:	Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed:	Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.
PubMed:	Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
PubMed:	Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.
PubMed:	Extraction of Teucrium manghuaense and evaluation of the bioactivity of its extract.
PubMed:	Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed:	Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.
PubMed:	Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese.
PubMed:	Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.
PubMed:	Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
PubMed:	Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material.
PubMed:	Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions.
PubMed:	Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
PubMed:	Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.
PubMed:	Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.
PubMed:	Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
PubMed:	Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:	Aroma components of American country ham.
PubMed:	Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.
PubMed:	Light-induced off-flavor development in cloudy apple juice.
PubMed:	Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:	Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
PubMed:	Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed:	Asymmetric induction in hydrogen-mediated reductive aldol additions to alpha-amino aldehydes catalyzed by rhodium: selective formation of syn-stereotriads directed by intramolecular hydrogen-bonding.
PubMed:	Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes.
PubMed:	Key odor impact compounds in three yeast extract pastes.
PubMed:	Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:	Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
PubMed:	Volatile constituents of Semnostachya menglaensis Tsui.
PubMed:	Enzymatic hydrogenation of trans-2-nonenal in barley.
PubMed:	Identification of metallic-smelling 1-octen-3-one and 1-nonen-3-one from solutions of ferrous sulfate.
PubMed:	Volatile organic compounds in natural biofilm in polyethylene pipes supplied with lake water and treated water from the distribution network.
PubMed:	Halogenated natural products in five species of Antarctic sponges: compounds with POP-like properties?
PubMed:	Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
PubMed:	Determination of odour-causing volatile organic compounds in cork stoppers by multiple headspace solid-phase microextraction.
PubMed:	Aroma compounds in sweet whey powder.
PubMed:	Transition-metal-mediated synthesis of novel carbocyclic nucleoside analogues with antitumoral activity.
PubMed:	Carbon-carbon bond formation by radical addition-fragmentation reactions of O-alkylated enols.
PubMed:	Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
PubMed:	Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed:	Odorants in breast milk.
PubMed:	Odorants generated by thermally induced degradation of phospholipids.
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:	Induced responses in clover to an herbaceous mite.
PubMed:	Odor-active compounds of Iberian hams with different aroma characteristics.
PubMed:	Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:	Character impact odorants of the apple cultivars Elstar and Cox Orange.
PubMed:	Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae.
PubMed:	Sensory and chemical changes in tomato sauces during storage.
PubMed:	Characterization of the most odor-active compounds of Iberian ham headspace.
PubMed:	Development of new chiral building blocks for synthesis of bicyclo[3.3.0]octane compounds.
PubMed:	Volatile flavor components of stored nonfat dry milk.
PubMed:	Aroma components of cooked tail meat of American lobster (Homarus americanus).
PubMed:	Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
PubMed:	Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay.
PubMed:	Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal.
PubMed:	Aroma-active components of nonfat dry milk.
PubMed:	Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products.
PubMed:	Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed:	Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.
PubMed:	Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim).
PubMed:	Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
PubMed:	First attempt of odorant quantitation using gas chromatography-olfactometry.
PubMed:	Identification of character impact odorants of different soybean lecithins.
PubMed:	Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. 2. Vinyl ketones.
PubMed:	Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: influence of pH.
PubMed:	Quantification and sensory studies of character impact odorants of different soybean lecithins.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	Use of an autosampler for dynamic headspace extraction of volatile compounds from grains and effect of added water on the extraction.
PubMed:	Characterization of aroma volatiles in tomatoes by sensory analyses.
PubMed:	Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses.
PubMed:	Purification and characterization of two enone reductases from Saccharomyces cerevisiae.
PubMed:	Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite,Halotydeus destructor (Acarina: Penthaleidae).
PubMed:	Irradiation-induced off-odour in chicken and its possible control.
PubMed:	Electroantennogram response of alfalfa seed chalcid,Bruchophagus roddi (Hymenoptera: Eurytomidae) to host- and nonhost-plant volatiles.
PubMed:	Fungal volatiles: Semiochemicals for stored-product beetles (Coleoptera: Cucujidae).
PubMed:	Monoterpenes and microbial metabolites in the soil.
PubMed:	Inhibitory activities and inhibition specificities of caffeic acid derivatives and related compounds toward 5-lipoxygenase.
PubMed:	Metabolic activation of olefins. Conversion of 1-octene to a putative reactive intermediate 1-octen-3-one: an alternative pathway to epoxidation.
PubMed:	Volatile constituents of Trichothecium roseum.
PubMed:	[Studies on mushroom flavours. 1. Organoleptic significance of constituents of the cultivated mushroom, agaricus bisporus].