gamma-nonalactone (aldehyde C-18 (so-called))

abricolin aldehyde C-18 aldehyde C-18 (gamma-nonalactone) aldehyde C-18 (so-called) aldehyde C-18 chiral natural aldehyde C-18 FCC aldehyde C-18 natural aldehyde C18 aldehyde C18 so-called delta-N- amyl butyrolactone gamma- amyl butyrolactone gamma-N- amyl butyrolactone 4- amyl-4-hydroxybutyric acid lactone 4-N- amyl-4-hydroxybutyric acid lactone gamma- amyl-gamma-butyrolactone d-n- amylbutyrolactone apricolin C-18 aldehyde coconut aldehyde dihydro-5-pentyl-2(3H)-furanon dihydro-5-pentyl-2(3H)-furanone 4- hydroxynonanoic acid gamma-lactone 4- nonalactone gamma- nonalactone (aldehyde C-18 (so-called)) gamma- nonalactone (aldehyde C-18) gamma- nonalactone (C-18) gamma- nonalactone (coconut aldehyde) GAMMA nonalactone (coconut aldehyde) gamma- nonalactone FCC gamma- nonalactone natural gamma- nonalactone, nature-identical 1,4- nonalolide nonan-1,4-olide nonan-4-olide nonano-1,4-lactone nonanoic acid, 4-hydroxy-, gamma-lactone gamma- nonanolactone 1,4- nonanolide 4- nonanolide g- nonanolide gamma- nonanolide nonanolide-1,4 1,4- nonyl lactone gamma- nonyl lactone gamma- nonyl-gamma-butylrolactone gamma- nonylactone gamma- pelargolactone 4- pentyl butan-4-olide 4- pentyl butanolide 4- pentyl-butanolide 5- pentyl-dihydro-furan-2-one g- pentyl-g-butyrolactone gamma- pentyl-gamma-butyrolactone 4- pentylbutan-4-olide 5- pentyldihydro-2(3H)-furanone 5- pentyldihydrofuran-2(3H)-one 5- pentyloxolan-2-one prunolide PubMed: Chemical composition and aroma evaluation of essential oils from Evolvulus alsinoides L. PubMed: 6-Pentyl-2H-pyran-2-one: a potent peach-derived kairomone for New Zealand flower thrips, Thrips obscuratus. PubMed: Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution. PubMed: Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression. PubMed: Effect of α-tocopherol on lactone formation in marbled beef and changes in lactone volatility during storage. PubMed: Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis. PubMed: Minimal structural requirements of alkyl γ-lactones capable of antagonizing the cocaine-induced motility decrease in planarians. PubMed: Effects of alpha-tocopherol on lactones in beef headspace during storage. PubMed: Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds. PubMed: Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations. PubMed: Odor-active compounds in cardboard. PubMed: Fate of key odorants in Sauternes wines through aging. PubMed: Screening for gamma-nonalactone in the headspace of freshly cooked non-scented rice using SPME/GC-O and SPME/GC-MS. 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: Analysis of volatile compounds in beef fat by dynamic-headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. PubMed: Identification of volatile compounds responsible for prune aroma in prematurely aged red wines. PubMed: Aroma components of American country ham. PubMed: Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. PubMed: Astrocytic biotransformation of trans-4-hydroxy-2-nonenal is dose-dependent. PubMed: Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis. PubMed: On-line reversed-phase liquid chromatography-gas chromatography coupled to mass spectrometry for enantiomeric analysis of chiral compounds in fruit beverages. PubMed: Senescence marker protein-30 is a unique enzyme that hydrolyzes diisopropyl phosphorofluoridate in the liver. PubMed: Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values. PubMed: Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry. PubMed: How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging. PubMed: Use of GC-olfactometry to identify the hop aromatic compounds in beer. PubMed: Lipase-catalysed resolution of gamma- and delta-lactones. PubMed: Chirality of the gamma-lactones produced by Sporidiobolus salmonicolor grown in two different media.