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Original Articles

The fresh green odor emitted by plants

Pages 303-350 | Published online: 03 Nov 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (4)

Fátima Peres, Luisa L. Martins & Suzana Ferreira-Dias. (2017) Influence of enzymes and technology on virgin olive oil composition. Critical Reviews in Food Science and Nutrition 57:14, pages 3104-3126.
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Katia Liburdi, Ilaria Benucci, Claudio Lombardelli & Marco Esti. (2017) Identification and characterization of lipoxygenase in fresh culinary herbs. International Journal of Food Properties 20:7, pages 1470-1478.
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Zinna Marie PULVERA, Keisuke KITAMURA, Makita HAJIKA, Kazuko SHIMADA & Kenji MATSUI. (2006) Oxylipin Metabolism in Soybean Seeds Containing Different Sets of Lipoxygenase Isozymes after Homogenization. Bioscience, Biotechnology, and Biochemistry 70:11, pages 2598-2603.
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CatherineL. Allen, JaneE. Lancaster & DavidS. Robinson. (1999) Lipoxygenase activity in seeds from New Zealand native plants. New Zealand Journal of Botany 37:4, pages 737-745.
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Articles from other publishers (78)

Won Ho Seo, Youngsang You & Hyung Hee Baek. (2023) Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation. Food Science and Biotechnology.
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Alessandro Genovese. (2023) Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry. Applied Sciences 13:22, pages 12402.
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Asma Grira, María Antiñolo, André Canosa, Alexandre Tomas, Gisèle El Dib & Elena Jiménez. (2022) Kinetic and Products Study of the Atmospheric Degradation of trans -2-Hexenal with Cl Atoms . The Journal of Physical Chemistry A 126:39, pages 6973-6983.
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Tamara Fukalova Fukalova, Estela Moreno-Peris, María Dolores García-Martínez & María Dolores Raigón Jiménez. (2022) Assessment of the Volatile Profiles and Identification of Differentiating Aromas of Wild Undervalued Plants. Frontiers in Nutrition 9.
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Jacopo La Nasa, Ilaria Degano, Francesca Modugno, Camilla Guerrini, Federica Facchetti, Valentina Turina, Andrea Carretta, Christian Greco, Enrico Ferraris, Maria Perla Colombini & Erika Ribechini. (2022) Archaeology of the invisible: The scent of Kha and Merit. Journal of Archaeological Science 141, pages 105577.
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Rubén Agregán, Noemí Echegaray, Mirian Pateiro, Alfredo Teixeira, José Ángel Pérez-Álvarez, Rubén Domínguez, Gonzalo Aleu & José M. Lorenzo. 2022. Food Lipids. Food Lipids 105 125 .
Petra Ivaskovic, Bedr’Eddine Ainseba, Yohann Nicolas, Thierry Toupance, Pascal Tardy & Denis Thiéry. (2021) Sensing of Airborne Infochemicals for Green Pest Management: What Is the Challenge?. ACS Sensors 6:11, pages 3824-3840.
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Viktor Varga, Vladimír Štefuca, Lenka Mihálová, Zdenko Levarski, Eva Struhárňanská, Jaroslav Blaško, Robert Kubinec, Pavel Farkaš, Vladimír Sitkey, Ján Turňa, Michal Rosenberg & Stanislav Stuchlík. (2021) Recombinant Enzymatic Redox Systems for Preparation of Aroma Compounds by Biotransformation. Frontiers in Microbiology 12.
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Li Guo, Zheng-hua Du, Zan Wang, Zhi Lin, Ya-ling Guo & Ming-jie Chen. (2019) Location affects fatty acid composition in Camellia sinensis cv Tieguanyin fresh leaves. Journal of Food Science and Technology 57:1, pages 96-101.
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Brahim Mazian, Stéphane Cariou, Mathilde Chaignaud, Jean-Louis Fanlo, Marie-Laure Fauconnier, Anne Bergeret & Luc Malhautier. (2019) Evolution of temporal dynamic of volatile organic compounds (VOCs) and odors of hemp stem during field retting. Planta 250:6, pages 1983-1996.
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Svetlana S. Gorina, Fakhima K. Mukhitova, Tatiana M. Ilyina, Yana Y. Toporkova & Alexander N. Grechkin. (2019) Detection of unprecedented allene oxide synthase member of CYP74B subfamily: CYP74B33 of carrot (Daucus carota). Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids 1864:11, pages 1580-1590.
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Kangsadan Boonprab, Kenji Matsui, Yoshihiko Akakabe, Norishige Yotsukura & Tadahiko Kajiwara. (2019) 11-Hydroperoxide eicosanoid-mediated 2(E),4(E)-decadienal production from arachidonic acid in the brown algae, Saccharina angustata. Journal of Applied Phycology 31:4, pages 2719-2727.
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R. Cozzolino, A. Martignetti, M. Cefola, B. Pace, I. Capotorto, B. De Giulio, N. Montemurro & M.P. Pellicano. (2019) Volatile metabolites, quality and sensory parameters of “Ferrovia” sweet cherry cold stored in air or packed in high CO2 modified atmospheres. Food Chemistry 286, pages 659-668.
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Keith R. Cadwallader. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 22 29 .
Beatrice Carlone, Angelo Gazzano, Jara Gutiérrez, Claudio Sighieri & Chiara Mariti. (2018) The effects of green odour on domestic dogs: A pilot study. Applied Animal Behaviour Science 207, pages 73-78.
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Da-Hong Wang, Ai Yamada & Masamitsu Miyanaga. (2018) Changes in Urinary Hydrogen Peroxide and 8-Hydroxy-2′-Deoxyguanosine Levels after a Forest Walk: A Pilot Study. International Journal of Environmental Research and Public Health 15:9, pages 1871.
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N. Terada, K. Koshio, T. Taji, A. Yajima, T. Myoda & Y. Iijima. (2017) Effects of a trans -2-hexenal treatment on plant metabolome alterations – a case study with tomato fruit . Acta Horticulturae:1169, pages 129-132.
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Tomáš Bajer, David Šilha, Karel Ventura & Petra Bajerová. (2017) Composition and antimicrobial activity of the essential oil, distilled aromatic water and herbal infusion from Epilobium parviflorum Schreb.. Industrial Crops and Products 100, pages 95-105.
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Jasraj Vaishnav, Jyoti Tripathi, Sumit Gupta & Prasad S. Variyar. (2017) Effect of Post-Harvest Radiation Processing and Storage on Volatile Profile of Minimally Processed Ready-to-Cook (RTC) Cauliflower. Current Nutrition & Food Science 13:1, pages 68-75.
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Henryk Jeleń & Anna Gracka. 2016. Flavour. Flavour 126 153 .
Fredi Brühlmann & Bojan Bosijokovic. (2016) Efficient Biochemical Cascade for Accessing Green Leaf Alcohols. Organic Process Research & Development 20:11, pages 1974-1978.
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Aparajita Banerjee, Archana N. Rai, Suprasanna Penna & Prasad S. Variyar. (2016) Aliphatic glucosinolate synthesis and gene expression changes in gamma-irradiated cabbage. Food Chemistry 209, pages 99-103.
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Rosaria Cozzolino, Antonella Martignetti, Mario Paolo Pellicano, Matteo Stocchero, Maria Cefola, Bernardo Pace & Beatrice De Giulio. (2016) Characterisation of volatile profile and sensory analysis of fresh-cut “Radicchio di Chioggia” stored in air or modified atmosphere. Food Chemistry 192, pages 603-611.
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Najla Ben Akacha & Mohamed Gargouri. (2015) Microbial and enzymatic technologies used for the production of natural aroma compounds: Synthesis, recovery modeling, and bioprocesses. Food and Bioproducts Processing 94, pages 675-706.
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Bok-Mi Jung, Tai-Sun Shin & Young-Ran Heo. (2014) Comparison of Volatile Compounds Identified in Different Parts of Peucedanum japonicum Thunberg by Harvest Time. Journal of the Korean Society of Food Science and Nutrition 43:12, pages 1871-1880.
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Aparajita Banerjee, Prasad S. Variyar, Suchandra Chatterjee & Arun Sharma. (2014) Effect of post harvest radiation processing and storage on the volatile oil composition and glucosinolate profile of cabbage. Food Chemistry 151, pages 22-30.
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Min Zhang, Rui-Xia Li, Chuan-Ming Hu, Li-En Yang, Jun Tang, Qin-Qin Lu, Tao Zhang, Zong-Gen Shen, Song-Dong Shen, Pu Xu & Jian-Yi Zhu. (2013) The metabolism of 8-heptadecene in Pyropia (Bangiaceae, Rhodophyta). Journal of Applied Phycology 26:2, pages 1181-1187.
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Siva Raseetha, Indrawati Oey, David Burritt & Nazimah Hamid. (2014) Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets ( Brassica oleracea L. italica cv. Bellstar and Legacy ) during postharvest storage . International Journal of Food Science & Technology 49:1, pages 280-287.
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F. Peres, H.H. Jeleń, M.M. Majcher, M. Arraias, L.L. Martins & S. Ferreira-Dias. (2013) Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS. Food Research International 54:2, pages 1979-1986.
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Madoka SUTOH, Shuichi ITO, Etsuko KASUYA & Ken-ichi YAYOU. (2013) Effects of exposure to plant-derived odorants on behavior and the concentration of stress-related hormones in steers isolated under a novel environment. Animal Science Journal 84:2, pages 159-164.
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Bao-Qing Zhu, Xiao-Qing Xu, Yu-Wen Wu, Chang-Qing Duan & Qiu-Hong Pan. (2012) Isolation and characterization of two hydroperoxide lyase genes from grape berries. Molecular Biology Reports 39:7, pages 7443-7455.
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Pia Katrine Løtvedt, Sathish Kumar Murali, Laura Teresa Hernandez Salazar & Matthias Laska. (2012) Olfactory sensitivity for “green odors” (aliphatic C6 alcohols and C6 aldehydes) — A comparative study in male CD-1 mice (Mus musculus) and female spider monkeys (Ateles geoffroyi). Pharmacology Biochemistry and Behavior 101:3, pages 450-457.
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M. I. Tajul, Takayuki Motoyama, Akikazu Hatanaka, M. Sariah & Hiroyuki Osada. (2011) Green-odour compounds have antifungal activity against the rice blast fungus Magnaporthe oryzae. European Journal of Plant Pathology 132:1, pages 91-100.
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Mi Jin Cho & Ron Buescher. (2011) Degradation of cucumber flavor aldehydes in juice. Food Research International 44:9, pages 2975-2977.
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Jyoti Sharma, Suchandra Chatterjee, Vivekanand Kumar, Prasad S. Variyar & Arun Sharma. (2010) Analysis of free and glycosidically bound compounds of ash gourd (Benincasa hispida): Identification of key odorants. Food Chemistry 122:4, pages 1327-1332.
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Niko Radulović, Polina Blagojević & Radosav Palić. (2010) Comparative Study of the Leaf Volatiles of Arctostaphylos uva-ursi (L.) Spreng. and Vaccinium vitis-idaea L. (Ericaceae). Molecules 15:9, pages 6168-6185.
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Pronprapa Wongfhun, Michael H. Gordon & Arunee Apichartsrangkoon. (2010) Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices. Food Chemistry 119:1, pages 69-74.
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Najla Ben Akacha & Mohamed Gargouri. (2009) Enzymatic synthesis of green notes with hydroperoxide-lyase from olive leaves and alcohol-dehydrogenase from yeast in liquid/gas reactor. Process Biochemistry 44:10, pages 1122-1127.
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Takakazu Oka, Sota Hayashida, Yuko Kaneda, Masaki Takenaga, Yoko Tamagawa, Sadatoshi Tsuji & Akikazu Hatanaka. (2008) Green odor attenuates a cold pressor test-induced cardiovascular response in healthy adults. BioPsychoSocial Medicine 2:1.
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Jullada LaothawornkitkulJason P. MooreJane E. TaylorMalcolm PossellTim D. GibsonC. Nicholas HewittNigel D. Paul. (2008) Discrimination of Plant Volatile Signatures by an Electronic Nose: A Potential Technology for Plant Pest and Disease Monitoring. Environmental Science & Technology 42:22, pages 8433-8439.
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Dorota Klensporf & Henryk H. Jeleń. (2008) Effect of heat treatment on the flavor of oat flakes. Journal of Cereal Science 48:3, pages 656-661.
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PAIRIN HONGSOONGNERN & EDGAR CHAMBERS IV. (2008) A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREEN. Journal of Sensory Studies 23:2, pages 205-221.
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VERONICA S. CHEDEA, SIMONA VICAŞ & CARMEN SOCACIU. (2008) KINETICS OF SOYBEAN LIPOXYGENASES ARE RELATED TO pH, SUBSTRATE AVAILABILITY AND EXTRACTION PROCEDURES. Journal of Food Biochemistry 32:2, pages 153-172.
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Michael Stumpe & Ivo Feussner. (2006) Formation of oxylipins by CYP74 enzymes. Phytochemistry Reviews 5:2-3, pages 347-357.
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Anja Paschold, Rayko Halitschke & Ian T. Baldwin. (2006) Using ‘mute’ plants to translate volatile signals. The Plant Journal 45:2, pages 275-291.
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Keith Cadwallader. 2005. Produce Degradation. Produce Degradation 155 189 .
Cheng Hao Zheng, Kyoung Heon Kim, Tae Hwan Kim & Hyong Joo Lee. (2004) Analysis and characterization of aroma‐active compounds of Schizandra chinensis (omija) leaves . Journal of the Science of Food and Agriculture 85:1, pages 161-166.
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Andreas Muheim, Alex Häusler, Boris Schilling & Konrad Lerch. 2005. Flavours and Fragrances. Flavours and Fragrances 11 20 .
Avtar S. Atwal, Barbara Bisakowski, Sylvie Richard, Normand Robert & Byong Lee. (2005) Cloning and secretion of tomato hydroperoxide lyase in Pichia pastoris. Process Biochemistry 40:1, pages 95-102.
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Rayko Halitschke & Ian T. Baldwin. (2005) Jasmonates and Related Compounds in Plant-Insect Interactions. Journal of Plant Growth Regulation 23:3, pages 238-245.
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Rayko Halitschke & Ian T. Baldwin. (2004) Jasmonates and related compounds in plant-insect interactions. Journal of Plant Growth Regulation 23:3, pages 238-245.
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Cheng Hao Zheng, Tae Hwan Kim, Kyoung Heon Kim, Yong Hoon Leem & Hyong Joo Lee. (2004) Characterization of potent aroma compounds in Chrysanthemum coronarium L. (Garland) using aroma extract dilution analysis . Flavour and Fragrance Journal 19:5, pages 401-405.
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Mohamed Gargouri, Philippe Drouet & Marie-Dominique Legoy. (2004) Hydroperoxide-lyase activity in mint leaves. Journal of Biotechnology 111:1, pages 59-65.
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Kangsadan Boonprab, Kenji Matsui, Yoshihiko Akakabe, Norishige Yotsukura & Tadahiko Kajiwara. (2003) Hydroperoxy-arachidonic acid mediated n-hexanal and (Z)-3- and (E)-2-nonenal formation in Laminaria angustata. Phytochemistry 63:6, pages 669-678.
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