cherry propanol, 1197-01-9

Articles:

PubMed:	Chemical composition and aroma evaluation of essential oils from Evolvulus alsinoides L.
PubMed:	Geosmin (2β,6α-dimethylbicyclo[4.4.0]decan-1β-ol) production associated with Beta vulgaris ssp. vulgaris is cultivar specific.
PubMed:	Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry.
PubMed:	Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
PubMed:	Cold enzymatic bleaching of fluid whey.
PubMed:	Factors influencing the formation of medicinal off-flavor from ascorbic acid and α,β-unsaturated aldehydes.
PubMed:	Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.).
PubMed:	Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
PubMed:	Identification of the medicinal off-flavor compound formed from ascorbic acid and (E)-hex-2-enal.
PubMed:	Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
PubMed:	Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
PubMed:	Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:	Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed:	Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:	Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
PubMed:	Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
PubMed:	Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
PubMed:	Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:	Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed:	Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:	Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:	Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:	Nucleus accumbens opioids regulate flavor-based preferences in food consumption.
PubMed:	Effect of different locations on the chemical composition of essential oils of laurel (Laurus nobilis L.) leaves growing wild in Turkey.
PubMed:	Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
PubMed:	Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
PubMed:	Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
PubMed:	Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
PubMed:	Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed:	Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.
PubMed:	Characterization of volatiles in bullock's heart (Annona reticulata L.) fruit cultivars from Cuba.
PubMed:	Chemoenzymatic synthesis of homochiral (R)- and (S)-karahanaenol from (R)-limonene.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	[The quantitative composition of natural and technologically changed aromas of plants. II. Aroma compounds in oranges and their changes during juice processing (author's transl)].