4-ethyl phenol, 123-07-9

Articles:

US Patents:	3,946,080 - Flavouring and perfuming ingredients
PubMed:	Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
US Patents:	3,952,024 - Furfurylthioacetone
PubMed:	Osmotic stress response in the wine yeast Dekkera bruxellensis.
PubMed:	Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
PubMed:	Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
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:	Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
PubMed:	A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.
PubMed:	Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols.
PubMed:	Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine.
PubMed:	Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
PubMed:	Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
PubMed:	Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions.
PubMed:	Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine.
PubMed:	On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review.
PubMed:	Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis.
PubMed:	Phenolic biotransformations during conversion of ferulic acid to vanillin by lactic acid bacteria.
PubMed:	Osmotic stress response in the wine yeast Dekkera bruxellensis.
PubMed:	Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
PubMed:	Biotransformation of rice bran to ferulic acid by pediococcal isolates.
PubMed:	Molecular and physiological comparison of spoilage wine yeasts.
PubMed:	Detection of Brettanomyces spp. in red wines using real-time PCR.
PubMed:	Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film.
PubMed:	Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
PubMed:	Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine.
PubMed:	Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders.
PubMed:	Screening of representative cider yeasts and bacteria for volatile phenol-production ability.
PubMed:	Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed:	Factors influencing the production of volatile phenols by wine lactic acid bacteria.
PubMed:	Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis.
PubMed:	Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.
PubMed:	A metabolite profiling approach to identify biomarkers of flavonoid intake in humans.
PubMed:	Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine.
PubMed:	Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.
PubMed:	Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts.
PubMed:	Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production.
PubMed:	Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines.
PubMed:	A method for estimating Dekkera/Brettanomyces populations in wines.
PubMed:	Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making.
PubMed:	Ileal and faecal digestibility of daidzein and genistein and plasma bioavailability of these isoflavones and their bioactive metabolites in the ovariectomised rat.
PubMed:	Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine.
PubMed:	Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast.
PubMed:	Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.
PubMed:	The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine.
PubMed:	Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis.
PubMed:	Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.
PubMed:	Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage.
PubMed:	Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media.
PubMed:	Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
PubMed:	4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations.
PubMed:	Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines.
PubMed:	Determination of 4-ethylphenol and 4-ethylguaiacol in wines by LC-MS-MS and HPLC-DAD-fluorescence.
PubMed:	Phyto- and endogenous estrogens differently activate intracellular calcium ion mobilization in bovine endometrial cells.
PubMed:	An accurate and reproducible method for the quantitative analysis of isoflavones and their metabolites in rat plasma using liquid chromatography/mass spectrometry combined with photodiode array detection.
PubMed:	Sorption behavior of volatile phenols at the oak wood/wine interface in a model system.
PubMed:	Equol and para-ethyl-phenol stimulate prostaglandin F(2alpha) secretion in bovine corpus luteum: intracellular mechanisms of action.
PubMed:	Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries.
PubMed:	Phytoestrogens and their metabolites inhibit the sensitivity of the bovine corpus luteum to luteotropic factors.
PubMed:	Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources.
PubMed:	Main compounds responsible for off-odour of strawberries infected by Phytophthora cactorum.
PubMed:	Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols.
PubMed:	Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage.
PubMed:	Distribution of conjugates of alkylphenols in milk from different ruminant species.
PubMed:	The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses.
PubMed:	Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed:	Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
PubMed:	Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
PubMed:	Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
PubMed:	Evaluation of Smoky Taste in Cocoa Powder.
PubMed:	Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation.