4-ethyloctanoic acid

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2010-2016
012320102016

Papers overview

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2017
2017
Short chain 4-alkyl-branched fatty acids are character impact compounds of the flavor of sheep and goat milk and meat. Due to… (More)
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2017
2017
RATIONALE 4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the… (More)
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2017
2017
RATIONALE 4-Alkyl branched-chain fatty acids and 3-methylindole are characteristic flavor compounds associated with sheep meat… (More)
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2017
2017
Odorous molecules in earthen-ponds rainbow trout aquaculture farming in Germany were investigated with a special focus on musty… (More)
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2016
2016
Comprehensive analyses were accomplished to explore the odorous molecules responsible for off-odour development in earthen-ponds… (More)
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2015
2015
Volatile 4-alkyl-branched fatty acids are characteristic flavor compounds of sheep and goat. Due to the methyl branch, the carbon… (More)
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2014
2014
Goat and sheep milk and dairy products thereof are characterized by a strong and unique flavor. In this context, the volatile… (More)
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2014
2014
4-Methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid are key-flavor compounds of sheep and goat. Yet, the low… (More)
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2010
2010
Rapid synthesis of 4-ethyloctanoic acid by means of microwave irradiation is described. Diethyl malonate reacted with 2-ethyl-1… (More)
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2010
2010
Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with… (More)
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