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Publikationer i urvalet

15 träffar

Bibliografisk träff 2025-02-14

Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis.

Prezioso I, Corcione G, Digiorgio C, Fioschi G, Paradiso VM.

Foods · research-article; journal article · DOI 10.3390/foods14040650

Bibliografisk träff 2024-12-27

Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma.

Feng Y, Zhang Z, Huang X, Tang L, Guo T, Zhang J, Chen S, Xu Y.

Food Chem · journal article · DOI 10.1016/j.foodchem.2024.142687

Bibliografisk träff 2023-10-12

Contribution of Key Odorants from Skins, Seeds, and Stems to the Aroma of Chardonnay Marc: A Valuable Coproduct of the Wine Industry.

Warner S, Trudelle DM, Nguyen TH, Munafo JP.

J Agric Food Chem · journal article · DOI 10.1021/acs.jafc.3c04963

Bibliografisk träff 2021-04-08

Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits.

Thibaud F, Peterson A, Urruty L, Mathurin JC, Darriet P, Pons A.

J Agric Food Chem · journal article · DOI 10.1021/acs.jafc.1c00643

Bibliografisk träff 2021-02-20

Chemical passivation of the under coordinated Pb2+ defects in inverted planar perovskite solar cells via β-diketone Lewis base additives.

Abdel-Shakour M, Chowdhury TH, Matsuishi K, Moritomo Y, Islam A, Islam A.

Photochem Photobiol Sci · journal article · DOI 10.1007/s43630-021-00023-z

Bibliografisk träff 2020-04-24

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process.

Flaig M, Qi S, Wei G, Yang X, Schieberle P.

J Agric Food Chem · evaluation study; journal article · DOI 10.1021/acs.jafc.0c01300

Bibliografisk träff 2019-09-05

Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.

Peterson A, Cholet C, Geny L, Darriet P, Landais Y, Pons A.

Food Chem · journal article · DOI 10.1016/j.foodchem.2019.125486

Bibliografisk träff 2017-03-01

The Broadly Tuned Odorant Receptor OR1A1 is Highly Selective for 3-Methyl-2,4-nonanedione, a Key Food Odorant in Aged Wines, Tea, and Other Foods.

Geithe C, Noe F, Kreissl J, Krautwurst D.

Chem Senses · journal article · DOI 10.1093/chemse/bjw117

Bibliografisk träff 2017-02-28

Effect of Furan Fatty Acids and 3-Methyl-2,4-nonanedione on Light-Induced Off-Odor in Soybean Oil.

Sano T, Okabe R, Iwahashi M, Imagi J, Sato T, Yamashita T, Fukusaki E, Bamba T.

J Agric Food Chem · journal article · DOI 10.1021/acs.jafc.6b05056

Bibliografisk träff 2016-04-15

Relationship between 3-Methyl-2,4-nonanedione Concentration and Intensity of Light-induced Off-odor in Soy Bean Oil.

Sano T, Iwahashi M, Imagi J, Sato T, Yamashita T, Fukusaki E, Bamba T.

J Oleo Sci · journal article · DOI 10.5650/jos.ess15233

Bibliografisk träff 2013-07-17

Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.

Pons A, Lavigne V, Darriet P, Dubourdieu D.

J Agric Food Chem · research support, non-u.s. gov't; journal article · DOI 10.1021/jf400348h

Bibliografisk träff 2011-08-16

Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry.

Pons A, Lavigne V, Darriet P, Dubourdieu D.

J Chromatogr A · research support, non-u.s. gov't; journal article · DOI 10.1016/j.chroma.2011.08.017

Bibliografisk träff 2006-11-01

New constituents related to 3-methyl-2,4-nonanedione identified in green tea.

Naef R, Jaquier A, Velluz A, Maurer B.

J Agric Food Chem · journal article · DOI 10.1021/jf061738o

Bibliografisk träff 2003-05-01

Aroma compounds formed from 3-methyl-2,4-nonanedione under photooxidative conditions.

Sigrist IA, Manzardo GG, Amadò R.

J Agric Food Chem · research support, non-u.s. gov't; journal article · DOI 10.1021/jf021110n

Bibliografisk träff 2001-08-01

Practical synthesis of 3-methylnonane-2,4-dione, an intense strawlike and fruity flavored compound.

Kato Y, Yuasa Y.

J Agric Food Chem · journal article · DOI 10.1021/jf0100954

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Publikationer i urvalet

Ageing of Red Wine (<i>cv</i>. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis.

Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma.

Contribution of Key Odorants from Skins, Seeds, and Stems to the Aroma of Chardonnay Marc: A Valuable Coproduct of the Wine Industry.

Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits.

Chemical passivation of the under coordinated Pb<sup>2+</sup> defects in inverted planar perovskite solar cells via β-diketone Lewis base additives.

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (<i>Camellia sinensis; Jingshan cha</i>) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process.

Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.

The Broadly Tuned Odorant Receptor OR1A1 is Highly Selective for 3-Methyl-2,4-nonanedione, a Key Food Odorant in Aged Wines, Tea, and Other Foods.

Effect of Furan Fatty Acids and 3-Methyl-2,4-nonanedione on Light-Induced Off-Odor in Soybean Oil.

Relationship between 3-Methyl-2,4-nonanedione Concentration and Intensity of Light-induced Off-odor in Soy Bean Oil.

Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.

Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry.

New constituents related to 3-methyl-2,4-nonanedione identified in green tea.

Aroma compounds formed from 3-methyl-2,4-nonanedione under photooxidative conditions.

Practical synthesis of 3-methylnonane-2,4-dione, an intense strawlike and fruity flavored compound.