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cis-3-hexenol

Known as: 3-hexen-1-ol, (Z)-isomer, cis-3-hexen-1-ol 
National Institutes of Health

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3-hexen-1-ol

Papers overview

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2012
2012
Green production of polymer-supported PdNPs: application to the environmentally benign catalyzed synthesis of cis-3-hexen-1-ol under flow conditions.
Pd nanoparticles generated on gel type ion-exchange resins under catalytic conditions show high activity, selectivity and… 
2009
2009
“Green odor” inhalation by rats down-regulates stress-induced increases in Fos expression in stress-related forebrain regions
2009
2009
Discovery and characterization of chemical signals for citrus root weevil, Diaprepes abbreviatus
The tropical root weevil Diaprepes abbreviatus (L. 1758) (Coleoptera: Curculionidae) is a polyphagous insect from the Caribbean… 
Highly Cited
2008
Highly Cited
2008
Representation of a mixture of pheromone and host plant odor by antennal lobe projection neurons of the silkmoth Bombyx mori
Pheromone-source orientation behavior can be modified by coexisting plant volatiles. Some host plant volatiles enhance the… 
2006
2006
Application of zNosetrade mark for the analysis of selected grape aroma compounds.
2003
2003
Increased EAG responses of tortricid moths after prolonged exposure to plant volatiles: evidence for octopamine-mediated sensitization.
2003
2003
Epoxide hydrolase: a mRNA induced by the fungal pathogen Alternaria alternata on rough lemon (Citrus jambhiri Lush)
An expression profile of genes induced by non-pathogenic Alternaria alternata on rough lemon leaves was obtained by sequencing… 
1987
1987
Odorization of inert gas for occupational safety: psychophysical considerations.
Odorization of inert gas can serve to warn workers in an enclosed space about gas leaking into the space. This psychophysical… 
Review
1983
Review
1983
Progress in synthesis of sensory important trace components of essential oils and natural flavours.
In this paper the role of sensory important trace components will be discussed. A chemical classification of the components is… 
1977
1977
[The quantitative composition of natural and technologically changed aromas of plants. IV. Enzymic and thermal reaction products formed during the processing of tomatoes (author's transl)].
After the qualitative and quantitative investigation of the flavor compounds of tomatoes, the flavor compositions of tomato… 
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