gamma-octalactone

5- butyl dihydro-2(3H)-furanone 5- butyl tetrahydro-2-furanone 4- butyl-4-hydroxybutyric acid lactone 4-N- butyl-4-hydroxybutyric acid lactone 4- butyl-gamma-butyrolactone gamma- butyl-gamma-butyrolactone gamma-N- butyl-gamma-butyrolactone 5- butyldihydro-2(3H)-furanone 5- butyldihydrofuran-2(3H)-one 5- butyloxolan-2-one 2(3H)- furanone, 5-butyldihydro- 2(3H)- furanone, dihydro-5-butyl- 4- hydroxyoctanoic acid gamma-lactone 4- hydroxyoctanoic acid lactone gamma- octa lactone g- octalactone gamma octalactone gamma- octalactone FCC octalactone gamma g- octalactone natural gamma- octalactone natural gamma- octalactone, natural octan-4-olide octano-1,4-lactone octanoic acid gamma lactone octanoic acid, 4-hydroxy-, lactone gamma- octanolactone 4- octanolide octanolide-1,4 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.