beta-damascenone

2- buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (2E)- 2- buten-1-one, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, (E)- damascenone beta- damascenone beta- damascenone 1,5% in ethanol natural damascenone 1% in ETOH natural damascenone 1% in PG natural damascenone beta at 1% in ethanol damascenone beta at 1% in PG damascenone beta key 100 damascenone beta key 500 damascenone beta key 500 halal in PG damascenone natural beta- damascenone natural damascenone pure fermentone (Advanced Biotech) fermentone 1% in PG natural (Advanced Biotech) fermentone 5% ETOH natural (Advanced Biotech) fermentone extra 1% in triacetin natural (Advanced Biotech) fermentone extra natural (Advanced Biotech) fermentone natural floriffone roastarome natural (Advanced Biotech) rose ketone-4 rosenone 4-(2,6,6- trimethyl cyclohexa-1,3-dienyl) but-2-en-4-one trimethyl cyclohexadienyl butenone trans-2,6,6- trimethyl-1-(2-butenoyl)cyclohexa-1,3-diene (E)-1-(2,6,6- trimethyl-1-cyclohexa-1,3-dienyl)but-2-en-1-one 2,6,6- trimethyl-1-trans-crotonoyl-1,3-cyclohexadiene (2,6,6- trimethyl-1,3-cyclohexadien-1-yl) butenone (2E)-1-(2,6,6- trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one (E)-1-(2,6,6- trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one 1-(2,6,6- trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one (2E)-1-(2,6,6- trimethylcyclohexa-1,3-dien-1-yl)but-2-en-1-one Google Patents: Dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid US Patents: 3,959,508 - Flavoring compositions containing mixture of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde and 2,6,6-trimethyl-1-crotonyl-1,3-cyclohexadiene PubMed: Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies. PubMed: Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes). PubMed: Chemical composition of the essential oil of Croton bonplandianus from India. PubMed: Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. PubMed: Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD. PubMed: Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology. PubMed: Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). PubMed: Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach. PubMed: Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions. PubMed: Phytochemical and physical-chemical analysis of Polish willow (Salix spp.) honey: identification of the marker compounds. PubMed: Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept. PubMed: Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component. PubMed: Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations. PubMed: Identification of regions associated with variation in sensitivity to food-related odors in the human genome. PubMed: Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison. PubMed: Essential oils from the leaves of six medicinal plants of Nigeria. PubMed: Accelerated aging against conventional storage: effects on the volatile composition of chardonnay white wines. PubMed: Key odorants in cured Madagascar vanilla beans (Vanilla planiforia) of differing bean quality. PubMed: Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis. PubMed: Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider. PubMed: Changes in the bound aroma profiles of 'Hayward' and 'Hort16A' kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis. PubMed: Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.). PubMed: System design for integrated comprehensive and multidimensional gas chromatography with mass spectrometry and olfactometry. PubMed: A novel mechanism of filaggrin induction and sunburn prevention by β-damascenone in Skh-1 mice. PubMed: Quantification by solid phase micro extraction and stable isotope dilution assay of norisoprenoid compounds in red wines obtained from Piedmont rare varieties. PubMed: Environmental and seasonal influences on red raspberry flavour volatiles and identification of quantitative trait loci (QTL) and candidate genes. PubMed: Evaluation of key odorants in sauvignon blanc wines using three different methodologies. PubMed: Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept. PubMed: The chemical composition of the essential oils of Cirsium palustre and C. rivulare and their antiproliferative effect. PubMed: Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC-MS and GC-O analysis. PubMed: Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry. PubMed: Experience influences elemental and configural perception of certain binary odour mixtures in newborn rabbits. PubMed: Volatile compounds responsible for aroma of Jutrzenka liquer wine. PubMed: Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine. PubMed: Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition. PubMed: Characterization of odor-active compounds in guava wine. PubMed: Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry. PubMed: Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition, and sensory characteristics. PubMed: Antioxidant activity and chemical composition of essential oil from Atriplex undulata. PubMed: A new method for the determination of carbonyl compounds in wines by headspace solid-phase microextraction coupled to gas chromatography-ion trap mass spectrometry. PubMed: Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film. PubMed: Volatile composition screening of Salix spp. nectar honey: benzenecarboxylic acids, norisoprenoids, terpenes, and others. PubMed: Contribution of microwave accelerated distillation in the extraction of the essential oil of Zygophyllum album L. PubMed: Analysis of carotenoids in grapes to predict norisoprenoid varietal aroma of wines from Apulia. PubMed: Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes. PubMed: Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations. PubMed: Timing of cluster light environment manipulation during grape development affects C13 norisoprenoid and carotenoid concentrations in Riesling. PubMed: Carotenoid profiling and the expression of carotenoid biosynthetic genes in developing coffee grain. PubMed: Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry with simultaneous olfactometry or element-specific detection. PubMed: Influence of growth phase and geographic origin on the essential oil composition of Pituranthos chloranthus from Tunisia. PubMed: Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis. PubMed: Fate of key odorants in Sauternes wines through aging. PubMed: Identification of 3-hydroxy-beta-damascone and related carotenoid-derived aroma compounds as novel potent inducers of Nrf2-mediated phase 2 response with concomitant anti-inflammatory activity. PubMed: Volatile composition of Merlot wine from different vine water status. PubMed: Fate of grape flavor precursors during storage on yeast lees. PubMed: Carotenoid breakdown products the-norisoprenoids-in wine aroma. PubMed: Substrate promiscuity of RdCCD1, a carotenoid cleavage oxygenase from Rosa damascena. PubMed: Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines. PubMed: Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine. PubMed: Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma. PubMed: Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies. PubMed: Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine. PubMed: Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis. PubMed: Identification of volatile compounds responsible for prune aroma in prematurely aged red wines. PubMed: The requisite level of theory for the computational design of molecularly imprinted silica xerogels. PubMed: The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis. PubMed: Fragrance material review on cis-beta-damascone. PubMed: Fragrance material review on trans-beta-damascone. PubMed: Beta-damascenone, a suitable heat load indicator during wort boiling? PubMed: Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China. PubMed: Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions. PubMed: Changes in key odorants of raw coffee beans during storage under defined conditions. PubMed: Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. PubMed: Influence of plant water status on the production of C13-norisoprenoid precursors in Vitis vinifera L. Cv. cabernet sauvignon grape berries. PubMed: Which impact for beta-damascenone on red wines aroma? PubMed: A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines. PubMed: Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. PubMed: Aroma components of acid-hydrolyzed vegetable protein made by partial hydrolysis of rice bran protein. PubMed: Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection. PubMed: Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. PubMed: Volatile composition and contribution to the aroma of spanish honeydew honeys. Identification of a new chemical marker. PubMed: Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. PubMed: Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery. PubMed: Characterization of cachaça and rum aroma. PubMed: Thermal oxidation of 9'-cis-neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant beta-damascenone. PubMed: Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes. PubMed: Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer. PubMed: Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis. PubMed: Identification of potent odorants formed during the preparation of extruded potato snacks. PubMed: Precursors to damascenone: synthesis and hydrolysis of isomeric 3,9-dihydroxymegastigma-4,6,7-trienes. PubMed: Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS. PubMed: Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study. PubMed: Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. PubMed: Identification and aroma impact of norisoprenoids in orange juice. PubMed: Fate of damascenone in wine: the role of SO2. PubMed: Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum). PubMed: Simultaneous determination of E-2-nonenal and beta-damascenone in beer by reversed-phase liquid chromatography with UV detection. PubMed: Flavoring components of raw monsooned arabica coffee and their changes during radiation processing. PubMed: Impact odorants of different young white wines from the Canary Islands. PubMed: Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models. PubMed: Identification of (3S, 9R)- and (3S, 9S)-megastigma-6,7-dien-3,5,9-triol 9-O-beta-D-glucopyranosides as damascenone progenitors in the flowers of Rosa damascena Mill. PubMed: Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar. PubMed: Differential effects of tomato (Lycopersicon esculentum mill) matrix on the volatility of important aroma compounds. PubMed: Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley. PubMed: How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging. PubMed: Character impact odorants of the apple cultivars Elstar and Cox Orange. PubMed: Effect of 1-methylcyclopropene on volatile emission and aroma in cv. Anna apples. PubMed: Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies. PubMed: Investigation of the beta-damascenone level in fresh and aged commercial beers. PubMed: Sensory and chemical changes in tomato sauces during storage. PubMed: Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. PubMed: Aroma composition changes in early season grapefruit juice produced from thermal concentration. PubMed: Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines. PubMed: Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars. PubMed: 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses. PubMed: Use of solid-liquid distribution coefficients to determine retention properties of Porapak-Q resins. Determination of optimal conditions to isolate alkyl-methoxypyrazines and beta-damascenone from wine. PubMed: Change in the flavor of black tea drink during heat processing. 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: Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.). PubMed: Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars. PubMed: Acid-catalyzed hydrolysis of alcohols and their beta-D-glucopyranosides. PubMed: Potent odorants of raw Arabica coffee. Their changes during roasting. PubMed: Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine. PubMed: Identification of potent odorants in Japanese green tea (Sen-cha). PubMed: Identification of character impact odorants of different soybean lecithins. PubMed: Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure. PubMed: Quantification and sensory studies of character impact odorants of different soybean lecithins. PubMed: C(13)-Norisoprenoid glucoconjugates from lulo (Solanum quitoense L.) leaves. PubMed: Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit. PubMed: Quantitative determination of free and hydrolytically liberated beta-damascenone in red grapes and wines using a stable isotope dilution assay. PubMed: Production of β-damascenone precursors in cell cultures of Vitis labruscana cv Concord grapes. PubMed: Antispasmodic activity of beta-damascenone and E-phytol isolated from Ipomoea pes-caprae. PubMed: Progress in synthesis of sensory important trace components of essential oils and natural flavours.