Agricultural and Biological Chemistry · 1990 · 30 citations · 0 references
AgricultureFood SciencePlant BreedingFermentation EngineeringAlcoholic FermentationAroma BreedingAroma CompoundsAroma DevelopmentFlavor DevelopmentYeast BiologyAroma Biosynthesis During FermentationAroma Compound ProductionBoilingBoiling OnsetYeast Aroma MetabolismYeast-derived Aroma CompoundsYeast-driven Aroma Formation
and /?-phenylethyl acetate have rose-like flavors and are very important aroma components of higher boiling points in various alcoholic beverages.