Detail of "4312-99-6"

Reference

Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters

Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters. Josephson, David B.; Lindsay, Robert C.; Stuiber, David A. (Dep. Food Sci., Univ. Wisconsin, Madison, WI 53706, USA). J. Food Sci., 50(1), 5-9 (English) 1985. CODEN: JFDSAZ. ISSN: 0022-1147. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Volatile compds. which contribute to the distinct melon-like aroma of fresh Pacific oysters (Crassostrea gigas) were identified as (E,Z)-2,6-nonadienal [557-48-2] and 3,6-nonadien-1-ol [76649-25-7], but these compds. were not found in the less intensely flavored Atlantic oysters (C. virginica). 1-Octen-3-one [4312-99-6], 1-octen-3-ol [3391-86-4], 1,5-octadien-3-one [65213-86-7], 1,5-octadien-3-ol [83861-74-9], and 2,5-octadien-1-ol [83861-75-0] were found in both species of oysters, and contributed to characteristic heavy, planty aroma to each. Sensory panel scores for intensity of fresh melon-like flavors were significantly higher for both raw and steamed Pacific oysters than for comparable Atlantic oysters. Enzymic generation of alcs. and carbonyls that comprise the characterizing aroma compds. from polyunsatd. fatty acids was demonstrated by preventing their formation with specific inhibitors for cyclooxygenase [39391-18-9] (acetylsalicylic acid) and lipoxygenase [9029-60-1].

Study of iron malodor generation

Study of iron malodor generation. Ichinose, Noboru; Iida, Satoru; Gomi, Tetsuo (Aromatic & Perfumery Center, R & T Headquarters, Lion Corporation, Japan). Aroma Research, 4(2), 131-135 (Japanese) 2003 Fureguransu Janaru Sha. CODEN: ARREFJ. ISSN: 1345-4722. DOCUMENT TYPE: Journal CA Section: 6 (General Biochemistry) Section cross-reference(s): 13 Using GC/MS and GC/O anal., we identified two key compds. of iron malodor: the vinyl ketones 1-Octen-3-one (OEO) and cis-1,5-Octadien-3-one (ODO). Both have a very strong metallic odor and a very low odor threshold. Examn. of their generation mechanism revealed that the iron and the unsatd. fatty acids in the living body were related.