(E)-2-nonenal, 18829-56-6

Articles:

Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes).
PubMed:	Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils.
PubMed:	Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
PubMed:	Influence of heating and acidification on the flavor of whey protein isolate.
PubMed:	Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
PubMed:	Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
PubMed:	Studies on the key aroma compounds in soy milk made from three different soybean cultivars.
PubMed:	Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie).
PubMed:	Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
PubMed:	Decrease of aged beer aroma by the reducing activity of brewing yeast.
PubMed:	Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments.
PubMed:	Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:	Aroma components of American country ham.
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:	An assessment of the role played by some oxidation-related aldehydes in wine aroma.
PubMed:	Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.
PubMed:	Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction.
PubMed:	Identification of a stale-beer-like odorant in extracts of naturally aged beer.
PubMed:	The cytotoxic and genotoxic effects of conjugated trans-2-nonenal (T2N), an off-flavor compound in beer and heat processed food arising from lipid oxidation.
PubMed:	Enzymatic hydrogenation of trans-2-nonenal in barley.
PubMed:	Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
PubMed:	Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed:	Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry.
PubMed:	Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.
PubMed:	How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
PubMed:	Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:	Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.
PubMed:	Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts.
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:	Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds.
PubMed:	Apparatus for the quantitative analysis of the aroma of french bread and its loss during storage.
PubMed:	Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
PubMed:	In vitro antibacterial activity of some aliphatic aldehydes from Olea europaea L.
PubMed:	Identification of character impact odorants of different soybean lecithins.
PubMed:	Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoes.
PubMed:	Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle.
PubMed:	trans-2-Nonenal insect repellent, insecticide, and flavor compound in carrot roots, cell suspensions, and "hairy" root cultures.