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3-methyl-2,4-nonanedione

 
National Institutes of Health

Papers overview

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2019
2019
The formation of 3-methyl-2,4-nonanedione (MND) during red wine aging can contribute to the premature evolution of aroma… Expand
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2018
2018
This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis… Expand
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2017
2017
Key food odorants are the most relevant determinants by which we detect, recognize, and hedonically evaluate the aroma of foods… Expand
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2017
2017
Soybean oil is one of the most widely consumed vegetable oils. However, under photooxidative conditions, this oil develops a… Expand
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2016
2016
A beany and green off-odor is developed in soy bean oil (SBO) under light-induced oxidative conditions. 3-Methyl-2,4-nonanedione… Expand
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2013
2013
GC-MS in chemical ionization mode (CI) was used as a simple, sensitive method for assaying 3-methyl-2,4-nonanedione (MND) in 67… Expand
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2011
2011
A compound associated with oxidized flavor in red wines was recently-identified as 3-methyl-2,4-nonanedione (MND). In order to… Expand
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Highly Cited
2008
Highly Cited
2008
The premature aging of red Vitis vinifera L. wines is mainly associated with the formation of an intense off-flavor reminiscent… Expand
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2006
2006
The volatile constituents of two exquisite green tea varieties, Kiyosawa tea from Japan and Long Jing tea from China, were… Expand
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2003
2003
The behavior of the prominent aroma compound 3-methyl-2,4-nonanedione under photooxidative conditions was investigated in a model… Expand
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