New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
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Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MSNew phenolic components and chromatographic profiles of green and fermented teas.New Furanone Derivatives and Alkaloids from the Co-Culture of Marine-Derived Fungi Aspergillus sclerotiorum and Penicillium citrinum.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.
P2860
New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
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2006 nî lūn-bûn
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New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
@en
New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
@nl
type
label
New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
@en
New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
@nl
prefLabel
New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
@en
New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
@nl
P2093
P356
P1476
New constituents related to 3-methyl-2,4-nonanedione identified in green tea.
@en
P2093
Alain Velluz
Alaini Jaquier
Bruno Maurer
Regula Naef
P304
P356
10.1021/JF061738O
P407
P577
2006-11-01T00:00:00Z