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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

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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.
The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale… Expand
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Highly Cited
2010
Highly Cited
2010
Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).
BACKGROUND Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as… Expand
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Highly Cited
2010
Highly Cited
2010
Male-Produced Sex Pheromone of the Cerambycid Beetle Hedypathes betulinus: Chemical Identification and Biological Activity
We identified, synthesized, determined the diel periodicity of release, and tested the bioactivity of components of the male… Expand
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Highly Cited
2010
Highly Cited
2010
Arm-in-cage testing of natural human-derived mosquito repellents
BackgroundIndividual human subjects are differentially attractive to mosquitoes and other biting insects. Previous investigations… Expand
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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… Expand
Highly Cited
2007
Highly Cited
2007
Fibrillin influence on plastid ultrastructure and pigment content in tomato fruit.
The protein termed fibrillin is involved in the formation of lipoprotein structures, such as plastoglobules and fibrils in… Expand
Highly Cited
2006
Highly Cited
2006
Functional characterization of CmCCD1, a carotenoid cleavage dioxygenase from melon.
Carotenoids are nutritionally important tetraterpenoid pigments that upon oxidative cleavage give rise to apocarotenoid… Expand
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… Expand
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Highly Cited
2002
Highly Cited
2002
Ultraviolet induced stress response in fresh cut cantaloupe.
Changes in the composition of volatile compounds in cantaloupe melon (Cucumis melo L. var. reticulatus) as a result of UV induced… Expand
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.
Abstract Odor thresholds of volatile compounds in fresh tomato ( Lycopersicon esculentum Mill.) were estimated and odor units… Expand
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