beta-ionone, 14901-07-6

Articles:

PubMed:	Carotenoid-Cleavage Activities of Crude Enzymes from Pandanous amryllifolius.
PubMed:	Concentration and bioaccumulation of cyanobacterial bioactive and odorous metabolites occurred in a large, shallow chinese lake.
PubMed:	Synthesis and characterization of quantum dot nanoparticles bound to the plant volatile precursor of hydroxy-apo-10'-carotenal.
PubMed:	[Preliminary analysis of bitter substances in spica of Prunella vulgaris].
PubMed:	Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene.
PubMed:	Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
PubMed:	Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
PubMed:	Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu.
PubMed:	Identification of regions associated with variation in sensitivity to food-related odors in the human genome.
PubMed:	Increase in β-ionone, a carotenoid-derived volatile in zeaxanthin-biofortified sweet corn.
PubMed:	Discovery of aromatic components with excellent fragrance properties and biological activities: β-ionols with antimelanogenetic effects and their asymmetric syntheses.
PubMed:	Enzymatic production and in situ separation of natural β-ionone from β-carotene.
PubMed:	Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
PubMed:	Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.
PubMed:	Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.
PubMed:	Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).
PubMed:	Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
PubMed:	Fate of grape flavor precursors during storage on yeast lees.
PubMed:	Substrate promiscuity of RdCCD1, a carotenoid cleavage oxygenase from Rosa damascena.
PubMed:	Cytosolic and plastoglobule-targeted carotenoid dioxygenases from Crocus sativus are both involved in beta-ionone release.
PubMed:	Metabolism of carotenoids and apocarotenoids during ripening of raspberry fruit.
PubMed:	Flavor authentication studies of alpha-ionone, beta-ionone, and alpha-ionol from various sources.
PubMed:	Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.
PubMed:	Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
PubMed:	Use of SPME-GC-MS in the study of time evolution of the constituents of saffron aroma: modifications of the composition during storage.
PubMed:	Bioconversion of lutein using a microbial mixture--maximizing the production of tobacco aroma compounds by manipulation of culture medium.
PubMed:	The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles beta-ionone, pseudoionone, and geranylacetone.
PubMed:	Circadian regulation of the PhCCD1 carotenoid cleavage dioxygenase controls emission of beta-ionone, a fragrance volatile of petunia flowers.
PubMed:	A peroxidase from Lepista irina cleaves beta,beta-carotene to flavor compounds.
PubMed:	Cleavage of beta,beta-carotene to flavor compounds by fungi.
PubMed:	C-27 apocarotenoids in the flowers of Boronia megastigma (Nees).
PubMed:	Investigation of binding behavior of alpha- and beta-ionones to beta-lactoglobulin at different pH values using a diffusion-based NOE pumping technique.
PubMed:	Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation.
PubMed:	Nuclear magnetic resonance spectroscopic study of beta-lactoglobulin interactions with two flavor compounds, gamma-decalactone and beta-ionone.
PubMed:	3,4-Dihydroxy-7,8-dihydro-beta-ionone 3-O-beta-D-glucopyranoside and other glycosidic constituents from apple leaves.
PubMed:	Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:	[The quantitative composition of natural and technologically changed aromas of plants. IV. Enzymic and thermal reaction products formed during the processing of tomatoes (author's transl)].