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Identification and Organoleptic Contribution of (Z)-1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts.
Allamy L, Darriet P, Pons A. Allamy L, et al. J Agric Food Chem. 2017 Mar 8;65(9):1915-1923. doi: 10.1021/acs.jafc.6b05293. Epub 2017 Feb 23. J Agric Food Chem. 2017. PMID: 28190353
An odoriferous zone (OZ) was detected by gas chromatography coupled with olfactometry (GC-O) and identified as (Z)-1,5-octadien-3-one (geranium). A quantitation method by SPME-GC-MS (CI, MeOH) was developed and validated for assaying this very f …
An odoriferous zone (OZ) was detected by gas chromatography coupled with olfactometry (GC-O) and identified as (Z)-1,5-octa …
Characterization of volatiles and identification of odor-active compounds of rocket leaves.
Raffo A, Masci M, Moneta E, Nicoli S, Sánchez Del Pulgar J, Paoletti F. Raffo A, et al. Food Chem. 2018 Feb 1;240:1161-1170. doi: 10.1016/j.foodchem.2017.08.009. Epub 2017 Aug 4. Food Chem. 2018. PMID: 28946238
The most potent odor-active compounds fully or tentatively identified were (Z)- and (E)-3-hexenal, (Z)-1,5-octadien-3-one, responsible for green olfactory notes, along with 4-mercaptobutyl and 4-(methylthio)butyl isothiocyanate, associated with …
The most potent odor-active compounds fully or tentatively identified were (Z)- and (E)-3-hexenal, (Z)-1,5-octadien- …
Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine.
Arias-Pérez I, Sáenz-Navajas MP, de-la-Fuente-Blanco A, Ferreira V, Escudero A. Arias-Pérez I, et al. Food Chem. 2021 Nov 1;361:130081. doi: 10.1016/j.foodchem.2021.130081. Epub 2021 May 12. Food Chem. 2021. PMID: 34022483 Free article.
Wine models with or without a dearomatised and lyophilized red wine extract containing a young red aroma base (control) plus one vector with one or several aroma compounds (unsaturated-aldehydes, saturated-aldehydes, benzaldehyde, isoamyl-alcohol, methoxypyrazines and (Z)-1 …
Wine models with or without a dearomatised and lyophilized red wine extract containing a young red aroma base (control) plus one vector with …