gamma-octalactone, 104-50-7

Articles:

PubMed:	Specific Volatile Compounds from Mango Elicit Oviposition in Gravid Bactrocera dorsalis Females.
PubMed:	Oviposition site-selection by Bactrocera dorsalis is mediated through an innate recognition template tuned to γ-Octalactone.
PubMed:	6-Pentyl-2H-pyran-2-one: a potent peach-derived kairomone for New Zealand flower thrips, Thrips obscuratus.
PubMed:	Effect of α-tocopherol on lactone formation in marbled beef and changes in lactone volatility during storage.
PubMed:	Isolation and identification of host cues from mango, Mangifera indica, that attract gravid female oriental fruit fly, Bactrocera dorsalis.
PubMed:	Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum.
PubMed:	Effects of alpha-tocopherol on lactones in beef headspace during storage.
PubMed:	Use of microfungi in the treatment of oak chips: possible effects on wine.
PubMed:	Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening.
PubMed:	Fate of key odorants in Sauternes wines through aging.
PubMed:	Comparison of urinary scents of two related mouse species, Mus spicilegus and Mus domesticus.
PubMed:	Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage.
PubMed:	Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted gamma-lactones in Australian red wine.
PubMed:	Quantification of several 4-alkyl substituted gamma-lactones in Australian wines.
PubMed:	Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.
PubMed:	Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
PubMed:	Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
PubMed:	Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
PubMed:	Composition rather than viscosity modifies the aroma compound retention of flavored stirred yogurt.
PubMed:	Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
PubMed:	Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy.
PubMed:	Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
PubMed:	Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
PubMed:	Comparison of direct and indirect methods of measuring the precursors of beta-methyl-gamma-octalactone and their application to the analysis of Sessile oak wood.
PubMed:	Identification of a precursor of beta-methyl-gamma-octalactone in the wood of sessile oak (Quercus petraea (Matt.) Liebl.).
PubMed:	Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging process.
PubMed:	Chirality of the gamma-lactones produced by Sporidiobolus salmonicolor grown in two different media.