acetic acid, 64-19-7

Articles:

Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	Effect of temperature on chinese rice wine brewing with high concentration presteamed whole sticky rice.
PubMed:	Yeasts are essential for cocoa bean fermentation.
PubMed:	Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
PubMed:	Acidic Organic Compounds in Beverage, Food, and Feed Production.
PubMed:	Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed:	High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
PubMed:	Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
PubMed:	Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
PubMed:	Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties.
PubMed:	Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.
PubMed:	Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
PubMed:	Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
PubMed:	The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.
PubMed:	Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture.
PubMed:	Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
PubMed:	Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
PubMed:	Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed:	Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
PubMed:	Irradiation effects on meat flavor: A review.
PubMed:	Changes in key aroma compounds of Criollo cocoa beans during roasting.
PubMed:	Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
PubMed:	Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.
PubMed:	Targeting key aromatic substances on the typical aroma of sherry vinegar.
PubMed:	Aroma components of American country ham.
PubMed:	Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko).
PubMed:	Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry.
PubMed:	Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.
PubMed:	Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:	Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:	Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions.
PubMed:	Food Prot. 2004 Nov;67(11):2456-64. Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
PubMed:	The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed:	Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed:	Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.
PubMed:	Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:	Chemical composition and flavor of ecuadorian cocoa liquor.
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:	Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
PubMed:	Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
PubMed:	Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.
PubMed:	Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:	The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor.
PubMed:	Characterization of volatile aroma compounds in different brewing barley cultivars.
PubMed:	Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
PubMed:	Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.
PubMed:	Ultrasound-assisted butyl acetate synthesis catalyzed by Novozym 435: enhanced activity and operational stability.
PubMed:	Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
PubMed:	Chemical characterization of commercial liquid smoke products.
PubMed:	[Simultaneous determination of 14 restricted substances in flavor and fragrant by ultra high performance liquid chromatography].
PubMed:	Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
PubMed:	Production of flavor esters catalyzed by CALB-displaying Pichia pastoris whole-cells in a batch reactor.
PubMed:	Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
PubMed:	Wine flavor and aroma.
PubMed:	Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed:	Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.
PubMed:	Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:	Flying the fly: long-range flight behavior of Drosophila melanogaster to attractive odors.
PubMed:	[Separation and identification of 5 glycosidic flavor precursors in tobacco by ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry].
PubMed:	Functional analysis of a tomato salicylic acid methyl transferase and its role in synthesis of the flavor volatile methyl salicylate.
PubMed:	The role of transient receptor potential vanilloid-1 on neural responses to acids by the chorda tympani, glossopharyngeal and superior laryngeal nerves in mice.
PubMed:	Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
PubMed:	Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
PubMed:	[Food additive hypersenisivity--near myth].
PubMed:	Irradiation effects on meat flavor: A review.
PubMed:	Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.
PubMed:	Production of butyl acetate ester by lipase from novel strain of Rhizopus oryzae.
PubMed:	Specific pretreatments reduce curing period of vanilla (Vanilla planifolia) beans.
PubMed:	Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:	The nociceptive response of stressed and lithium-treated rats is differently modulated by different flavors.
PubMed:	Production of natural fruity aroma by Geotrichum candidum.
PubMed:	Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
PubMed:	Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
PubMed:	The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed:	Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:	Chemical composition and flavor of ecuadorian cocoa liquor.
PubMed:	Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.
PubMed:	Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
PubMed:	Vanillin content in boiled peanuts.
PubMed:	Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale.
PubMed:	Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
PubMed:	Acetaldehyde metabolism by wine lactic acid bacteria.
PubMed:	Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.
PubMed:	Determination of tryptophan and tryptophan metabolites in grape must and wine.
PubMed:	Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:	Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
PubMed:	Propionibacterium cyclohexanicum sp. nov., a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice.
PubMed:	The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor.