methyl ethyl ketone, 78-93-3

Articles:

Info:	HEPTAN-2-ONE
PubMed:	Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage.
Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes.
PubMed:	Chemical characterization of commercial liquid smoke products.
PubMed:	Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.
PubMed:	Scientific assessment of the use of sugars as cigarette tobacco ingredients: a review of published and other publicly available studies.
PubMed:	Volatile flavor compounds in yogurt: a review.
PubMed:	Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.
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:	High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach.
PubMed:	Solid-phase microextraction for the determination of volatile compounds in the spoilage of raw ground beef.
PubMed:	Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares.
PubMed:	Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:	Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles.
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:	Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:	Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
PubMed:	Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
PubMed:	Modification of fatty acids changes the flavor volatiles in tomato leaves.
PubMed:	Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
PubMed:	Generation of odorous acyloins by yeast pyruvate decarboxylases and their occurrence in sherry and soy sauce.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
PubMed:	Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.
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)].