acetone, 67-64-1

Articles:

Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils.
PubMed:	The effect of germination on phenolic content and antioxidant activity of chickpea.
PubMed:	Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage.
PubMed:	Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes.
PubMed:	Biological activity and fatty acid composition of Caesar's mushroom.
PubMed:	Formulation and evaluation of microsphere based oro dispersible tablets of itopride hcl.
PubMed:	Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry.
PubMed:	Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
PubMed:	Variation in phenolic composition and antioxidant activity during flower development of safflower (Carthamus tinctorius L.).
PubMed:	Volatile flavor compounds in yogurt: a review.
PubMed:	Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
PubMed:	Flavor authentication studies of alpha-ionone, beta-ionone, and alpha-ionol from various sources.
PubMed:	An efficient oxidative lactonization of 1,4-diols catalyzed by Cp*Ru(PN) complexes.
PubMed:	Development of a LC-ESI/MS/MS assay for the quantification of vanillin using a simple off-line dansyl chloride derivatization reaction to enhance signal intensity.
PubMed:	[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
PubMed:	A simple and efficient system for green note compound biogenesis by use of certain lipoxygenase and hydroperoxide lyase sources.
PubMed:	Flavor release measurement from gum model system.
PubMed:	C-27 apocarotenoids in the flowers of Boronia megastigma (Nees).
PubMed:	Flavor release measurement by atmospheric pressure chemical ionization ion trap mass spectrometry, construction of interface and mathematical modeling of release profiles.
PubMed:	Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia l. Rich).
PubMed:	Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys.
PubMed:	Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
PubMed:	Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:	Enzymatic synthesis of stable, odorless, and powdered furanone glucosides by sucrose phosphorylase.
PubMed:	Toxicologic evaluation of flavor ingredients added to cigarette tobacco: skin painting bioassay of cigarette smoke condensate in SENCAR mice.
PubMed:	Effect of ethanol in feed on milk flavor and chemical composition.
PubMed:	Inhibition of cytochrome P-450 2E1 by diallyl sulfide and its metabolites.
PubMed:	[Shortened dough preparation of wheat bread and its effect on the flavor. 1. Carbonyl compounds and ethanol].