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Year Number of Results
1999 1
2002 1
2006 2
2007 1
2011 1
2012 1
2013 1
2014 2
2015 1
2017 1
2018 2
2019 2
2020 3
2021 1
2022 1
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Page 1
Removal of the fishy malodor from Bangia fusco-purpurea via fermentation of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum.
Du X, Xu Y, Jiang Z, Zhu Y, Li Z, Ni H, Chen F. Du X, et al. J Food Biochem. 2021 May;45(5):e13728. doi: 10.1111/jfbc.13728. Epub 2021 Apr 20. J Food Biochem. 2021. PMID: 33876452
After the fermentation with the S. cerevisiae, the content of 1-octen-3-ol, (E)-2-octen-1-ol, hexanal, non-(2E)-enal, (E,E)-2,4-decadienal, 3,5-octadien-2-one, and 2-pentyl-furan were hard to be detected in the seaweed, whereas increases were ob …
After the fermentation with the S. cerevisiae, the content of 1-octen-3-ol, (E)-2-octen-1-ol, hexanal, no …
Analysis of defensive secretion of a milkweed bug Lygaeus equestris by 1D GC-MS and GC×GC-MS: sex differences and host-plant effect.
Havlikova M, Bosakova T, Petschenka G, Cabala R, Exnerova A, Bosakova Z. Havlikova M, et al. Sci Rep. 2020 Feb 20;10(1):3092. doi: 10.1038/s41598-020-60056-9. Sci Rep. 2020. PMID: 32080314 Free PMC article.
Profiles of the composition of defensive secretions of males and females raised on sunflower were closely similar, with predominant presence of (E)-2-octenal, (E)-2-octen-1-ol, decanal and 3-octen-1-ol acetate. The secretion of bugs raised on A. …
Profiles of the composition of defensive secretions of males and females raised on sunflower were closely similar, with predominant presence …
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis.
Han D, Zhang CH, Fauconnier ML, Mi S. Han D, et al. Food Res Int. 2020 Apr;130:108910. doi: 10.1016/j.foodres.2019.108910. Epub 2019 Dec 17. Food Res Int. 2020. PMID: 32156356 Free article.
The results showed that boiled pork from the three pig breeds could be clearly distinguished, and twelve odour-active compounds, including (E,E)-2,4-decadienal, ethyl hexanoate, dimethyl disulphide, hexanal, 2-acetylthiazole, (E)-2-nonenal, 1-octen-3-ol, (E,E)-2,4-nonadienal, hep …
The results showed that boiled pork from the three pig breeds could be clearly distinguished, and twelve odour-active compounds, including ( …
Electroantennographic Responses of Aromia bungii (Faldermann, 1835) (Coleoptera, Cerambycidae) to a Range of Volatile Compounds.
Germinara GS, Pistillo M, Griffo R, Garonna AP, Di Palma A. Germinara GS, et al. Insects. 2019 Aug 27;10(9):274. doi: 10.3390/insects10090274. Insects. 2019. PMID: 31461927 Free PMC article.
From the distal flagellomeres, the largest EAG responses (>0.8 mV) were elicited by 2-hexanol, octanal, sulcatone, guaiacol, sulcatol, 2,4-dimethyl-3-hexanol, 2,4-dimethyl-2-hexanone, heptanal, nonanal, (Z)-3-hexenol, and 1-heptanol in both sexes, and by linalool, (E)-2-hepten …
From the distal flagellomeres, the largest EAG responses (>0.8 mV) were elicited by 2-hexanol, octanal, sulcatone, guaiacol, sulcatol, 2, …
Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
Cho IH, Choi HK, Kim YS. Cho IH, et al. J Agric Food Chem. 2006 Jun 28;54(13):4820-5. doi: 10.1021/jf0601416. J Agric Food Chem. 2006. PMID: 16787034
The volatile components in pine-mushrooms were primarily composed of C8 species, such as 3-octanol, 1-octen-3-ol, 1-octanol, (E)-2-octen-1-ol, 3-octanone, 1-octen-3-one, (E)-2-octenal, and octanoic acid. ...
The volatile components in pine-mushrooms were primarily composed of C8 species, such as 3-octanol, 1-octen-3-ol, 1-octanol, (E)-2 …
The effect of algae diets (Skeletonema costatum and Rhodomonas baltica) on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) during land-based refinement.
van Houcke J, Medina I, Maehre HK, Cornet J, Cardinal M, Linssen J, Luten J. van Houcke J, et al. Food Res Int. 2017 Oct;100(Pt 1):151-160. doi: 10.1016/j.foodres.2017.06.041. Epub 2017 Jun 20. Food Res Int. 2017. PMID: 28873674
For example, threonine, glutamine, leucine, histidine, (E)-2-hexenal, (E)-2octenal, (E)-2-octen-1-ol, (E,E)-2,4-octadien-1-ol, (E,Z)-3,6-nonadien-1-ol and (Z,E)-2,6-nonadienal contents were higher in Skeletonema fed oysters compared to Rhodomona …
For example, threonine, glutamine, leucine, histidine, (E)-2-hexenal, (E)-2octenal, (E)-2-octen-1-ol, (E, …
Synthesis of trans-4,5-epoxy-(E)-2-decenal and its deuterated analog used for the development of a sensitive and selective quantification method based on isotope dilution assay with negative chemical ionization.
Lin J, Fay LB, Welti DH, Blank I. Lin J, et al. Lipids. 1999 Oct;34(10):1117-26. doi: 10.1007/s11745-999-0463-8. Lipids. 1999. PMID: 10580339
For the synthesis of [4,5-2H2]-trans-4,5-epoxy-(E)-2-decenal (d-1), [2,3-2H2]-(E)-2-octenal was prepared by reduction of 2-octyn-1-ol with lithium aluminum deuteride and subsequent oxidation of [2,3-2H2]-(E)-2-octen-1-ol with manganese oxide. Co …
For the synthesis of [4,5-2H2]-trans-4,5-epoxy-(E)-2-decenal (d-1), [2,3-2H2]-(E)-2-octenal was prepared by reduction of 2-octyn-1-ol with l …
Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals.
Xu M, Jin Z, Gu Z, Rao J, Chen B. Xu M, et al. Food Chem. 2020 Jun 1;314:126184. doi: 10.1016/j.foodchem.2020.126184. Epub 2020 Jan 11. Food Chem. 2020. PMID: 31954939
Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7), (E,Z)-2,6-nonadienal (17), 3-octen-2-one (33), 3,5-octadien-2-one (34), 2-methoxy-3-isopropylpyrazine (56), and 2-methoxy-3-(1-methylpropy …
Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7) …
Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
Moreira N, Valente LM, Castro-Cunha M, Cunha LM, Guedes de Pinho P. Moreira N, et al. Food Chem. 2013 Jun 15;138(4):2365-73. doi: 10.1016/j.foodchem.2012.11.135. Epub 2012 Dec 28. Food Chem. 2013. PMID: 23497897
Compounds such as hexanal, heptanal, octanal, decanal, (E)-2-hexenal, (E)-2-decen-1-al, (E,Z)-2,6-nonadienal, benzaldehyde, 4-ethyl-benzaldehyde, 1-penten-3-ol, heptanol and (E)-2-octen-1-ol decreased after 2 weeks of storage, and other compound …
Compounds such as hexanal, heptanal, octanal, decanal, (E)-2-hexenal, (E)-2-decen-1-al, (E,Z)-2,6-nonadienal, benzaldehyde, 4-ethyl-benzalde …
18 results