Zobrazeno 1 - 10
of 1 037
pro vyhledávání: '"Rotundone"'
Publikováno v:
South African Journal of Enology & Viticulture. 2023, Vol. 44 Issue 2, p120-125. 6p.
Autor:
Api, A.M., Bartlett, A., Belsito, D., Botelho, D., Bruze, M., Bryant-Freidrich, A., Burton, G.A., Jr., Cancellieri, M.A., Chon, H., Dagli, M.L., Dekant, W., Deodhar, C., Farrell, K., Fryer, A.D., Jones, L., Joshi, K., Lapczynski, A., Lavelle, M., Lee, I., Moustakas, H., Muldoon, J., Penning, T.M., Ritacco, G., Sadekar, N., Schember, I., Schultz, T.W., Siddiqi, F., Sipes, I.G., Sullivan, G., Thakkar, Y., Tokura, Y.
Publikováno v:
In Food and Chemical Toxicology October 2024 192 Supplement 1
Autor:
Rüthi, Fabian1 (AUTHOR), Schröder, Fridtjof1 (AUTHOR) fridtjof.schroeder@givaudan.com
Publikováno v:
Helvetica Chimica Acta. Nov2020, Vol. 103 Issue 11, p1-8. 8p.
Autor:
Takase, Hideki, Sasaki, Kanako, Shinmori, Hideyuki, Shinohara, Akira, Mochizuki, Chihiro, Kobayashi, Hironori, Ikoma, Gen, Saito, Hiroshi, Matsuo, Hironori, Suzuki, Shunji, Takata, Ryoji
Publikováno v:
Journal of Experimental Botany, 2016 Jan 01. 67(3), 787-798.
Externí odkaz:
https://www.jstor.org/stable/26390607
Autor:
Drew, Damian Paul, Andersen, Trine Bundgaard, Sweetman, Crystal, Møller, Birger Lindberg, Ford, Christopher, Simonsen, Henrik Toft
Publikováno v:
Journal of Experimental Botany, 2016 Jan 01. 67(3), 799-808.
Externí odkaz:
https://www.jstor.org/stable/26390608
Autor:
Geffroy, O.1,2 olivier.geffroy@purpan.fr, Descôtes, J.1, Serrano, E.1, Li Calzi, M.2, Dagan, L.3, Schneider, R.3,4
Publikováno v:
Australian Journal of Grape & Wine Research. Jan2018, Vol. 24 Issue 1, p88-95. 8p.
Publikováno v:
Australian Journal of Grape & Wine Research. Feb2017, Vol. 23 Issue 1, p42-47. 6p.
Akademický článek
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Publikováno v:
OENO One, Vol 54, Iss 2 (2020)
Rotundone is the main aroma compound responsible for peppery notes in wines. Since its discovery in 2008, this potent and fascinating odorant has been the subject of many research studies worldwide. The aim of this review is to summarize these works.
Externí odkaz:
https://doaj.org/article/015004be951c4f4e8cb1a6ef86b70556
Publikováno v:
Molecules, Vol 26, Iss 14, p 4368 (2021)
Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) ga
Externí odkaz:
https://doaj.org/article/e87b1543f3ed42dfba1b151545cdd940