3-methyl-2,4-nonanedione

 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
Key food odorants are the most relevant determinants by which we detect, recognize, and hedonically evaluate the aroma of foods… (More)
  • figure 4
  • figure 5
  • figure 6
  • figure 7
Is this relevant?
2017
2017
Soybean oil is one of the most widely consumed vegetable oils. However, under photooxidative conditions, this oil develops a… (More)
Is this relevant?
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… (More)
  • figure 1
  • figure 2
  • figure 3
Is this relevant?
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… (More)
  • table 1
  • figure 1
  • figure 2
  • table 2
  • table 3
Is this relevant?
2011
2011
A compound associated with oxidized flavor in red wines was recently-identified as 3-methyl-2,4-nonanedione (MND). In order to… (More)
Is this relevant?
2008
2008
The premature aging of red Vitis vinifera L. wines is mainly associated with the formation of an intense off-flavor reminiscent… (More)
  • table 1
  • figure 1
Is this relevant?
2006
2006
The volatile constituents of two exquisite green tea varieties, Kiyosawa tea from Japan and Long Jing tea from China, were… (More)
Is this relevant?
2004
2004
Identification of furan fatty acids as minor components in oils and fats require several pre-analytical separation steps in order… (More)
Is this relevant?
2003
2003
The behavior of the prominent aroma compound 3-methyl-2,4-nonanedione under photooxidative conditions was investigated in a model… (More)
Is this relevant?
1998
1998
Abstract The flavour of parsley was found to change during drying and storage. Quantification of 27 potent odorants, selected by… (More)
Is this relevant?