Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 11 of 11 for “"2-phenylethanol"”.
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Green Chemicals via Photosynthetic Microbial Factories: Integrating Metabolic and Bioprocess Engineering for 2-Phenylethanol Production and CO2 Valorization
L'abstract è presente nell'allegato / the abstract is in the attachment
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A Study of Polymer-Small Molecule Interactions for Solid-Liquid Two Phase Partitioning Bioreactors With Emphasis on the Bioproduction of 2-Phenylethanol
… selected biotransformation molecules including 2-phenylethanol, cis-1,3-indandiol, iso-butanol, succinic acid and 3-hydroxybutyrolactone. Furthermore, the biotransformation from L-phenylalanine to 2-phenyethanol, an important aroma compound in industry, was examined in detail. It was found that …
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Exploring the potential application of glucuronides as a prognostic biomarker for disease.
… glucuronides are associated with the disease: 2-phenylethanol glucuronide, deoxycholic acid 3- glucuronide, and androstanediol glucuronide.
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Orientation of polyphagous lepidoptera to hostplant kairomones
… showed a preference for 1-octen-3-ol and 2-phenylethanol, and aversion to ethyl benzoate out of a total of 9 tested compounds that are electrophysiologically active in male or female adults. The same behavioral assay was also used to investigate the role of volatiles emitted by a potentially …
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Aroma characterization of American rye whiskey by chemical and sensory assays
… compounds identified were: 3-methyl-1-butanol, 2-phenylethanol, cis-(3S,4S)-whiskey lactone, guaiacol, syringol, and vanillin. These compounds likely mainly originated from either yeast metabolism (in the case of fusel alcohols) or lignin pyrrolysis. Odorants identified as important through …
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Effect of canopy manipulation and fermentation on grape aroma components
… Fermentation also increased free benzyl and 2-phenylethanol. In newly fermented and aged wines the concentrations of free volatiles were always below the sensory threshold for each compound. The potentially volatile terpenes (PVT) were Similar among treatments following fermentation, the …
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Identification of compounds responsible for the characteristic “soy sauce” flavor of traditional Chinese liquor
… β-damascenone and ethyl phenylpropionate, 2-phenylethanol, 3-methybutanal, 2-methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan, dimethyl trisulfide and 3-hydroxy-4,5-hydroxy-2(5H)-furanone (sotolon). Four sulfur-containing odorants which might provide “savory” top notes to the flavor of MT …
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Chemical communication in cerambycid beetles and the molecular basis of olfaction
… (2S,3R)-2,3-hexanediol, and 2-phenylethanol. McOr3 and McOr20 are also sensitive to structurally-related chemicals that are pheromones of other cerambycid beetles, suggesting that orthologous receptors may be present across many cerambycid species. These Ors are the first to be …
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Physicochemical and flavor characterization of Tupelo honey
… hay), eugenol (cloves), guaiacol (smoky), 2-phenylethanol (rosy, wine), 2’-aminoacetophenone (grape, corn tortilla), (E)-β-damascenone (cooked apple), and an unidentified odorant (RIwax=1731) described as spicy and hay-like. (E)-β-Damascenone was determined to be the most potent odorant with …
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Aplicación foliar en el viñedo de un extracto del alga Ascophyllum nodosum como herramienta para mejorar la composición nitrogenada, fenólica y aromática de la uva y del vino de las variedades Tempranillo y Tempranillo Blanco
… grapevines tended to decrease the content of 2-phenylethanol and 2-phenylethanal in musts. The season factor affected the content of most of the amino acids and volatile compounds in musts due to the differences in rainfall and relative humidity of both seasons. The concentration of …
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Monitoring and characterization of yeasts behavior under fermentation processes using technometric approaches
… respectively. It was found that acetic acid, 2-phenylethanol and isoamyl acetate have a significative contribution for samples metabolic variability and the electrochemical features demonstrated redox-potential changes throughout the alcoholic fermentations, showing at the end, a similar pattern …