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2-phenylethyl acetate

Known as: 2-phenethyl acetate 
National Institutes of Health

Related topics

Related topics

4 relations

Broader (3)

AcetatesAcetic Acid EstersPhenylethyl Alcohol
analogs & derivatives

Papers overview

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2018
2018
Pichia cactophila and Kluyveromyces lactis are Highly Efficient Microbial Cell Factories of Natural Amino Acid-Derived Aroma Compounds
The pivotal role of non-conventional yeast (NCY) species in formation of valuable aroma compounds in various food commodities is… 
2017
2017
Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
Abstract Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high… 
2016
2016
Exploring Biosynthetic Pathways for Aromatic Ester Production
2012
2012
Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae
The growth kinetics and fermentation performance of Williopsis saturnus and Saccharomyces cerevisiae at ratios of 10:1, 1:1 and 1… 
2009
2009
Volatile profiles of European blueberry: few major players, but complex aroma patterns
As part of a project on cultivation and industrial exploitation of European Blueberry ( Vaccinium myrtillus ) started in 2008… 
2008
2008
BIOTRANSFORMACIÓN DE LOS SUSTRATOS 2-FENILETANOL Y ACETOFENONA CON EL HONGO FITOPATÓGENO Colletotrichum acutatum
En este estudio se evaluaron las biotransformaciones realizadas por el hongo fitopatogeno Colletotrichum acutatum, sobre los… 
2008
2008
The chemical ecology of host foraging, aggregation, and prophylactic microbial defense in the western boxelder bug, Boisea rubrolineata (Barber) (Heteroptera: Rhopalidae)
The boxelder bug (BEB), Boisea rubrolineata (Heteroptera: Rhopalidae), is a specialist herbivore of boxelder trees, Acer negundo… 
2002
2002
The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality
Aims: In this study we determined the extent to which lactic acid bacteria (LAB) occurred in brandy base wines, their ability to… 
2000
2000
Effects of the sniffing port air makeup in gas chromatography-olfactometry
A time−intensity gas chromatography−olfactometry (GCO) apparatus was developed to study some aerodynamic parameters that may… 
1983
1983
Distribution and strain-dependent formation of volatile metabolites in the genus Ceratocystis
The accumulation of volatile metabolites in cultures of 34 strains comprising ten species of the genus Ceratocystis (Ascomycetes… 
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