ethyl acetate, 141-78-6

Articles:

Info:	Ethyl Acetate
PubMed:	Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	Electronic nose to detect volatile compound profile and quality changes in 'spring Belle' peach (Prunus persica L.) during cold storage in relation to fruit optical properties measured by time-resolved reflectance spectroscopy.
PubMed:	Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
PubMed:	Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.
PubMed:	Multi-locus genotyping of bottom fermenting yeasts by single nucleotide polymorphisms indicative of brewing characteristics.
PubMed:	Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
PubMed:	Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry.
PubMed:	Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
PubMed:	Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed:	Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
PubMed:	Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed:	Develop a novel method for removing fusel alcohols from rice spirits using nanofiltration.
PubMed:	Aroma development during ripening of Fragaria chiloensis fruit and participation of an alcohol acyltransferase (FcAAT1) gene.
PubMed:	Degradation of glucose: reinvestigation of reactive alpha-Dicarbonyl compounds.
PubMed:	Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
PubMed:	Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry.
PubMed:	Loss of ripening capacity of pawpaw fruit with extended cold storage.
PubMed:	Targeting key aromatic substances on the typical aroma of sherry vinegar.
PubMed:	Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
PubMed:	Identification of geranic acid, a tyrosinase inhibitor in lemongrass (Cymbopogon citratus).
PubMed:	Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.
PubMed:	Diffusion of aroma compounds in stirred yogurts with different complex viscosities.
PubMed:	Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
PubMed:	Role of intracellular esterases in the production of esters by Acetobacter pasteurianus.
PubMed:	Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil.
PubMed:	Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed:	Odor-active headspace components in fermented red rice in the presence of a monascus species.
PubMed:	High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3.
PubMed:	Behavior of flavor compounds in model food systems: a thermodynamic study.
PubMed:	Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.
PubMed:	Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients.
PubMed:	Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
PubMed:	Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia by a principal flavor component of Japanese-style fermented soy sauce.
PubMed:	Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.