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geranylacetone

National Institutes of Health

Related topics

Related topics

2 relations

Broader (1)

Terpenes

Narrower (1)

geranylacetone, (E)-isomer

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2015
2015
Repellency of tsetse-refractory waterbuck (Kobus defassa) body odour to Glossina pallidipes (Diptera: Glossinidae): assessment of relative contribution of different classes and individual…
Highly Cited
2014
Highly Cited
2014
Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.
Highly Cited
2014
Highly Cited
2014
Polycistronic expression of a β-carotene biosynthetic pathway in Saccharomyces cerevisiae coupled to β-ionone production.
Highly Cited
2009
Highly Cited
2009
Rational Design of a Minimal and Highly Enriched CYP102A1 Mutant Library with Improved Regio‐, Stereo‐ and Chemoselectivity
Monooxygenase mutants: A minimal and highly enriched CYP102A1 mutant library was constructed by combining five hydrophobic amino… 
Highly Cited
2008
Highly Cited
2008
Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography-quadrupole mass spectrometry for the determination of volatile compounds in…
Highly Cited
2007
Highly Cited
2007
Fibrillin influence on plastid ultrastructure and pigment content in tomato fruit.
Highly Cited
2006
Highly Cited
2006
Functional characterization of CmCCD1, a carotenoid cleavage dioxygenase from melon.
Highly Cited
2004
Highly Cited
2004
The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles beta-ionone, pseudoionone, and geranylacetone.
Volatile terpenoid compounds, potentially derived from carotenoids, are important components of flavor and aroma in many fruits… 
Highly Cited
2002
Highly Cited
2002
Ultraviolet induced stress response in fresh cut cantaloupe.
Highly Cited
2000
Highly Cited
2000
Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation.
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