HEXYL ACETATE

 
National Institutes of Health

Papers overview

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2008
2008
Using air-dilution olfactometry, we measured concentration-response functions for the odor detection of the homologous esters… (More)
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Highly Cited
2006
Highly Cited
2006
The fruity odours of wine are largely derived from the synthesis of esters and higher alcohols during yeast fermentation. The… (More)
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2003
2003
The aims of this work were to evaluate the effects of different concentrations of hexanal, (E)-2-hexenal, hexyl acetate, and… (More)
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Highly Cited
2003
Highly Cited
2003
Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine… (More)
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2001
2001
Hexyl acetate, a short-chain ester with fruity odor, is a significant green note flavor compound and widely used in the food… (More)
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Highly Cited
2000
Highly Cited
2000
The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including… (More)
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2000
2000
Multicellular electrophysiological responses from the dorsal organ on the cephalic lobes of third instar Drosophila melanogaster… (More)
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1999
1999
Solid-phase microextraction (SPME) and gas chromatography coupled with electroantennographic detection (GC-EAD) were used to… (More)
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1998
1998
The effects that different headspace sampling methods have on the analysis of the ratios of compounds present in the headspace of… (More)
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Highly Cited
1982
Highly Cited
1982
Apple volatiles from whole Red Delicious and Red Astrachan apples were found to be attractive to sexually mature apple maggot… (More)
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