phenyl acetaldehyde, 122-78-1

Articles:

PubMed:	Volatile constituents of roasted tigernut oil (Cyperus esculentus L.).
J-Stage:	Comparison of Agitake (Pleurotus eryngii var. ferulae) Volatile Components with Characteristic Odors Extracted by Hydrodistillation and Solvent-assisted Flavor Evaporation
PubMed:	Comparison of agitake (Pleurotus eryngii var. ferulae) volatile components with characteristic odors extracted by hydrodistillation and solvent-assisted flavor evaporation.
J-Stage:	Characterization of Aroma-active Compounds in Dry Flower of Malva sylvestris L. by GC-MS-O Analysis and OAV Calculations
PubMed:	Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
PubMed:	Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed:	Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:	Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:	Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes.
PubMed:	Production of aromatic compounds by metabolically engineered Escherichia coli with an expanded shikimate pathway.
PubMed:	Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
PubMed:	Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
PubMed:	Food volatile compounds facilitating HII mesophase formation: solubilization and stability.
PubMed:	Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie).
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:	Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed:	Impact of forced-aging process on madeira wine flavor.
PubMed:	Changes in key aroma compounds of Criollo cocoa beans during roasting.
PubMed:	Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional.
PubMed:	Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.
PubMed:	The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
PubMed:	Aroma components of American country ham.
PubMed:	Effect of supercritical carbon dioxide decaffeination on volatile components of green teas.
PubMed:	Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese.
PubMed:	Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol.
PubMed:	Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:	An assessment of the role played by some oxidation-related aldehydes in wine aroma.
PubMed:	Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:	Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.
PubMed:	Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:	Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
PubMed:	Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system.
PubMed:	Photochemical release of aldehydes from alpha-acetoxy nitroveratryl ethers.
PubMed:	The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients.
PubMed:	Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
PubMed:	Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
PubMed:	Aroma compounds in sweet whey powder.
PubMed:	Odorous products of the chlorination of phenylalanine in water: formation, evolution, and quantification.
PubMed:	Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
PubMed:	Identification of malodorous, a wild species allele affecting tomato aroma that was aelected against during domestication.
PubMed:	Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
PubMed:	Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.