First identification of the odour-active unsaturated aliphatic acid (E)-4-methyl-3-hexenoic acid in yuzu (Citrus junosSieb. ex Tanaka)
Author:
Affiliation:
1. Research and Development Center; Nagaoka Perfumery Co., Ltd; Ibaraki; Osaka; Japan
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference22 articles.
1. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
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1. Unraveling physicochemical profiles and bioactivities of citrus peel essential oils: a comprehensive review;European Food Research and Technology;2023-07-22
2. Enantioselective synthesis of 6-methyloctanal and 8-methyldecanal, the characteristic aroma components in yuzu Citrus junos, and the analysis of their enantiomeric compositions in yuzu essential oil;Bioscience, Biotechnology, and Biochemistry;2021-11-11
3. Stereoselective synthesis of (6Z,8E)-undeca-6,8,10-trien-3-one (yuzunone) for its characterization in yuzu and various citrus essential oils;Food Chemistry;2021-02
4. Current Advances in the Bacterial Toolbox for the Biotechnological Production of Monoterpene-Based Aroma Compounds;Molecules;2020-12-28
5. Volatile constituents of yuzu ( Citrus junos Sieb. ex Tanaka) peel oil: A review;Flavour and Fragrance Journal;2020-10-15
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