phenylethanol/bastutis

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2-Phenylethanol, a presumed sexual stimulant produced by the male cabbage looper moth, Trichoplusia ni.

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A sex pheromone produced by male cabbage looper moths, Trichoplusia ni (Hübner), has been isolated from the genital scent brushes and identified as 2-phenylethanol. It is shown conclusively to elicit specific behavioural responses in the female (such as wing vibration and abdominal elevation), as

Identification of floral compounds fromAbelia grandiflora that stimulate upwind flight in cabbage looper moths.

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Four major volatile components emitted from flowers ofAbelia grandiflora were identified based on retention time using two capillary columns of different polarities and electron impact mass spectrometry. These are phenylacetaldehyde, benzaldehyde, 2-phenylethanol, and benzyl alcohol. A blend of

Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.

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Odor volatiles in three major lychee cultivars (Mauritius, Brewster, and Hak Ip) were examined using gas chromatography-olfactometry, gas chromatography-mass spectrometry, and gas chromatography-pulsed flame photometric detection. Fifty-nine odor-active compounds were observed including 11 peaks,

Evaluation of three newly developed direct plating media to enumerate Listeria monocytogenes in foods.

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LiCl-phenylethanol-moxalactam Agar (LPMA), ARS Modified McBride Agar, and Modified Vogel Johnson Agar were compared with previously tested plating media in the enumeration of Listeria monocytogenes from pasteurized whole milk, chocolate ice cream mix, Brie cheese, and raw cabbage. LPMA was most

Listeria spp. found on fresh market produce.

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From October 1987 to August 1988, 1,000 tests were conducted on 10 types of fresh produce from two Minneapolis area supermarkets to detect Listeria spp. The produce included broccoli, cabbage, carrots, cauliflower, cucumbers, lettuce, mushrooms, potatoes, radishes, and tomatoes. The vegetables were

Key aroma compounds formation during preparation of pumpernickel bread.

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Application of gas chromatography - olfactometry analysis (GCO) to pumpernickel bread and its intermediate products obtained during fermentative process allowed to recognize 32 key aroma compounds with specific odor notes. Subsequent quantitation using stable isotope dilution assay analysis (SIDA)

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