phenethyl acetate

acetic acid 2-phenyl ethyl ester acetic acid 2-phenylethyl ester acetic acid phenethyl ester acetic acid, 2-phenylethyl ester acetic acid, phenethyl ester benzyl carbinyl acetate benzylcarbinyl acetate 2- phenethyl acetate beta- phenethyl acetate phenethyl acetate natural phenethyl alcohol acetate phenethyl alcohol, acetate phenethyl ethanoate phenyl ethyl acetate 2- phenyl ethyl acetate beta- phenyl ethyl acetate phenyl ethyl acetate FCC phenyl ethyl acetate natural phenyl ethyl alcohol acetate phenylethyl acetate 2- phenylethyl acetate phenylethyl acetate (2-phenylethyl acetate) phenylethyl acetate nat 2- phenylethyl acetone Info: Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.) PubMed: Attractiveness of fermentation and related products to spotted wing Drosophila (Diptera: drosophilidae). J-Stage: Amide Synthesis from Esters with Nitriles under Solvent-free Conditions Using Molecular Iodine as a Catalyst PubMed: Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators. PubMed: Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose. PubMed: Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis. PubMed: Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm. PubMed: Characterization of biocatalysts prepared with Thermomyces lanuginosus lipase and different silica precursors, dried using aerogel and xerogel techniques. PubMed: Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. PubMed: High resolution ¹⁹F{¹H} nuclear magnetic resonance spectroscopy and liquid chromatography-solid phase extraction-offline ¹H nuclear magnetic resonance spectroscopy for conclusive detection and identification of cyanide in water samples. PubMed: Adaptive evolution of the lager brewing yeast Saccharomyces pastorianus for improved growth under hyperosmotic conditions and its influence on fermentation performance. PubMed: Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae. PubMed: The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process. PubMed: Amide synthesis from esters with nitriles under solvent-free conditions using molecular iodine as a catalyst. PubMed: Crosslinked aggregates of Rhizopus oryzae lipase as industrial biocatalysts: preparation, optimization, characterization, and application for enantioselective resolution reactions. PubMed: Fragrance material review on 1,1-dimethyl-2-phenylethyl acetate. PubMed: Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production. PubMed: Fragrance material review on 2-hydroxy-2-phenylethyl acetate. PubMed: Fragrance material review on phenethyl acetate. PubMed: Enzymatic synthesis of rose aromatic ester (2-phenylethyl acetate) by lipase. PubMed: Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition. PubMed: 3,4-Dihy-droxy-phenethyl acetate. PubMed: Early leaf removal impact on volatile composition of Tempranillo wines. PubMed: Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production. PubMed: Discovery of an Escherichia coli esterase with high activity and enantioselectivity toward 1,2-O-isopropylideneglycerol esters. PubMed: Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine. PubMed: Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography. PubMed: Combining the benefits of homogeneous and heterogeneous catalysis with tunable solvents and nearcritical water. PubMed: Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream. PubMed: Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics. PubMed: Common aroma-active components of propolis from 23 regions of China. PubMed: Searching for monooxygenases and hydrolases in bacteria from an extreme environment. PubMed: Stabilization of Candida rugosa lipase during transacetylation with vinyl acetate. PubMed: Odorants that induce hygienic behavior in honeybees: identification of volatile compounds in chalkbrood-infected honeybee larvae. PubMed: Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae. PubMed: Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains. PubMed: Two interacting olfactory transduction mechanisms have linked polarities and dynamics in Drosophila melanogaster antennal basiconic sensilla neurons. PubMed: Combining silica-based adsorbents and SPME fibers in the extraction of the volatiles of beer: an exploratory study. PubMed: Piperidine and tetrahydropyridine alkaloids from Lobelia siphilitica and Hippobroma longiflora. PubMed: Phenology of semiochemical-mediated host foraging by the western boxelder bug, Boisea rubrolineata, an aposematic seed predator. PubMed: Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits. PubMed: Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must. PubMed: Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics. PubMed: Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China. PubMed: Improving the expression yield of Candida antarctica lipase B in Escherichia coli by mutagenesis. PubMed: Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. PubMed: Investigating pH and Cu (II) effects on lipase activity and enantioselectivity via kinetic and spectroscopic methods. PubMed: The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates. PubMed: Generation of phenylpropanoid pathway-derived volatiles in transgenic plants: rose alcohol acetyltransferase produces phenylethyl acetate and benzyl acetate in petunia flowers. PubMed: Controlled formation of volatile components in cider making using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species. PubMed: Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. PubMed: Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. PubMed: Floral scent emission and pollinator attraction in two species of Gymnadenia (Orchidaceae). PubMed: Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation. PubMed: Enantioselective transesterification using immobilized Aspergillus oryzae overexpressing lipase. PubMed: Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry. PubMed: Enantioselective transesterification using lipase-displaying yeast whole-cell biocatalyst. PubMed: Acetate ester formation in wine by mixed cultures in laboratory fermentations. PubMed: Identification of odors from overripe mango that attract vinegar flies, Drosophila melanogaster. PubMed: Volatile ester formation in roses. Identification of an acetyl-coenzyme A. Geraniol/Citronellol acetyltransferase in developing rose petals. PubMed: Induction of volatile emissions in maize by different larval instars of Spodoptera littoralis. PubMed: Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants. PubMed: The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality. PubMed: Studies on acetate ester production by non-saccharomyces wine yeasts. PubMed: Determination of floral fragrances of Rosa hybrida using solid-phase trapping-solvent extraction and gas chromatography-mass spectrometry. PubMed: Effects of the sniffing port air makeup in gas chromatography-olfactometry. PubMed: Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates. PubMed: Yeast influence on volatile composition of wines. PubMed: Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit. PubMed: Vapour pressure of some fragrance ingredients in emulsion and microemulsion formulations. PubMed: [Experimental study of the toxic properties of phenylethyl alcohol and phenylethyl acetate]. PubMed: Distribution and strain-dependent formation of volatile metabolites in the genus Ceratocystis. PubMed: [Clinical experiments with sodium phenylethyl acetate].