(E,Z)-2,6-nonadienal, 557-48-2

Articles:

Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
US Patents:	6,150,145 - Process for the production of degradation products of fatty acids
PubMed:	Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry.
PubMed:	Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
PubMed:	Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.
PubMed:	Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
PubMed:	Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date.
PubMed:	Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed:	Determining human exposure and sensory detection of odorous compounds released during showering.
PubMed:	Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
PubMed:	Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
PubMed:	Single-drop microextraction and gas chromatography-mass spectrometry for the determination of volatile aldehydes in fresh cucumbers.
PubMed:	Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:	Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:	Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed:	Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction.
PubMed:	Comparison of odor-active volatile compounds of fresh and smoked salmon.
PubMed:	Characterization of dried whey protein concentrate and isolate flavor.
PubMed:	Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
PubMed:	Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
PubMed:	Inactivation of pathogenic bacteria by cucumber volatiles (E,Z)-2,6-nonadienal and (E)-2-nonenal.
PubMed:	Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
PubMed:	Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
PubMed:	Tyrosinase inhibitory activity of cucumber compounds: enzymes responsible for browning in cucumber.
PubMed:	Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.
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:	Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:	Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.
PubMed:	Aroma components of cooked tail meat of American lobster (Homarus americanus).
PubMed:	Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds.
PubMed:	Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed:	Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.