isobutyl methyl ketone, 108-10-1

Articles:

Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	The Japan Flavour and Fragrance Materials Association's (JFFMA) safety assessment of acetal food flavouring substances uniquely used in Japan.
PubMed:	Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha).
PubMed:	Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.
PubMed:	Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation.
PubMed:	Volatile compounds responsible for aroma of Jutrzenka liquer wine.
PubMed:	Hydrothermal conversion of bamboo: identification and distribution of the components in solid residue, water-soluble and acetone-soluble fractions.
PubMed:	A powerful methodological approach combining headspace solid phase microextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials.
PubMed:	Influence of volatile thiols in the development of blackcurrant aroma in red wine.
PubMed:	Inhalation two-generation reproductive toxicity study of methyl isobutyl ketone in rats.
PubMed:	Developmental toxicity evaluation of inhaled methyl isobutyl ketone in Fischer 344 rats and CD-1 mice.
PubMed:	Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
PubMed:	Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles.
PubMed:	Determination of cadmium, copper, and lead in sodium chloride food salts by flame atomic absorption spectroscopy.
PubMed:	Determination of semduramicin in poultry feed additive, premixture and compound feed by liquid chromatography and UV spectrophotometric detection after post-column derivatisation.
PubMed:	Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed:	Screening method for determination of high levels of cadmium, lead, and copper in foods by polarized Zeeman atomic absorption spectrometry using discrete nebulization technique.
PubMed:	New factor characterizing the in-mouth release of odorants (volatile thiols): compositional changes in odorants exhaled from the human nose during drinking.
PubMed:	Cobalt content of foods and diets in a Spanish population (short communication).
PubMed:	Atomic absorption spectrophotometric method for determination of polydimethylsiloxane residues in pineapple juice: collaborative study.
PubMed:	Aroma composition changes in early season grapefruit juice produced from thermal concentration.
PubMed:	Occurrence of polyfunctional thiols in fresh lager beers.
PubMed:	Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogues.
PubMed:	Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:	Determination of tin, vanadium, iron, and molybdenum in various matrices by atomic absorption spectrometry using a simultaneous liquid-liquid extraction procedure.
PubMed:	Determination of tin in canned fruits and vegetables by atomic absorption spectrometry and liquid-liquid extraction.
PubMed:	Atomic absorption spectrophotometric determination of chromium in foods.
PubMed:	[Evaluation of heavy metal contamination of potatoes from various regions of Poland].
PubMed:	Electrothermal atomic absorption spectrometric determination of selenium in foods and diets.
PubMed:	Identification and characterization of bacteria isolated under selective pressure of volatile organic compounds.
PubMed:	Quantitative evaluation of sensory irritating and neurobehavioural properties of aliphatic ketones in mice.
PubMed:	Multiple microbial activities for volatile organic compounds reduction by biofiltration.