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3-methyl-2-butene-1-thiol

 
National Institutes of Health

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2015
2015
Mangosteen fruit is fermented with five different strains (i.e. GRE (Y1), Lalvin RC212 (Y2), Lalvin D254 (Y3), CGMCC2.23 (Y4) and… Expand
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2014
2014
Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised and identified using SPME… Expand
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2013
2013
Polyfunctional thiols are contributors to the hop varietal aroma of beer. Besides free thiols, a cysteine-S-conjugate has… Expand
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2012
2012
A highly uncommon odorant, 3-methyl-2-butene-1-thiol was detected by using Gas Chromatography-Olfactometry (GC-O) and… Expand
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2011
2011
Aroma extraction by solid phase micro extraction (SPME) was combined with comprehensive two-dimensional gas chromatography (2D-GC… Expand
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2006
2006
The disappearance of riboflavin absorbance at 445 nm from beers or model beers on light exposure is directly linked to light… Expand
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2006
2006
To identify the component(s) causing the foxy odor, characteristic for some Fritillaria imperialis cultivars, the headspace of… Expand
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2001
2001
Addition of the total melanoidin fraction isolated by water extraction from medium-roasted coffee powder to a model solution… Expand
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