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1-octen-3-one

 
National Institutes of Health

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Highly Cited
2006
Highly Cited
2006
Grape rot is one of the major causes of degradation of many grape components and, thus, of deterioration in wine quality. In… Expand
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2005
2005
Taste threshold tests of ferrous sulfate (FeSO4) solutions have been confounded by the presence of putative odorants. To detect… Expand
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2005
2005
Artificially damaged cotyledons of subterranean clover (Trifolium subterraneum L.) released several volatile metabolites… Expand
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2002
2002
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas… Expand
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2002
2002
Gas chromatography-olfactometry (GC-O) based on detection frequency (DF) was used to characterize the most odor-active compounds… Expand
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2002
2002
Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of… Expand
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2001
2001
Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat… Expand
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Highly Cited
2000
Highly Cited
2000
Application of aroma extract dilution analysis on the volatiles obtained from dried cones of Spalter Select hops grown in the… Expand
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1999
1999
Volatiles were obtained from commercially prepared and laboratory-prepared rice cakes using high-flow dynamic headspace isolation… Expand
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Highly Cited
1998
Highly Cited
1998
Using gas chromatography-olfactometry and aroma extract dilution analysis 34 aroma compounds were found with flavour dilution… Expand
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