1-octen-3-one

amyl vinyl ketone N- amyl vinyl ketone oct-1-en-3-one octen-1-one-3 1- octen-3-one (50% in 1-octen-3-ol) 1- octen-3-one natural 1- octen-3-one pure 1- octen-3-one solution N- pentyl vinyl ketone vinyl amyl ketone 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].