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linalool oxide — Ingredient · Foodgeist
Ingredient
linalool oxide
Cook with linalool oxide
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“The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.”
(Z)-linalool oxide→contributes to→balsamic and floral notes of Mangshanyegan aroma
“Siegerrebe had the highest concentrations of β-citronellol, diendiol-I, geraniol, dihydromethyl jasmonate, linalool (32 000 ng/l), (Z)- and (E)-linalool oxide (both furanoid and pyranoid forms) and α-terpineol”
Siegerrebe juice→had the highest concentrations of→β-citronellol, diendiol-I, geraniol, dihydromethyl jasmonate, linalool, (Z)- and (E)-linalool oxide (both furanoid and pyranoid forms), and α-terpineol