oct-1-en-3-ol

Oct-1-en-3-ol is a lipid of Fatty Acyls (FA) class.

Cross Reference

There are no associated biomedical information in the current reference collection.

Current reference collection contains 1492 references associated with oct-1-en-3-ol in LipidPedia. Due to lack of full text of references or no associated biomedical terms are recognized in our current text-mining method, we cannot extract any biomedical terms related to diseases, pathways, locations, functions, genes, lipids, and animal models from the associated reference collection.

Users can download the reference list at the bottom of this page and read the reference manually to find out biomedical information.


Here are additional resources we collected from PubChem and MeSH for oct-1-en-3-ol

Possible diseases from mapped MeSH terms on references

We collected disease MeSH terms mapped to the references associated with oct-1-en-3-ol

MeSH term MeSH ID Detail
Olfaction Disorders D000857 17 associated lipids
Parkinson Disease D010300 53 associated lipids
Arbovirus Infections D001102 1 associated lipids
Ectoparasitic Infestations D004478 2 associated lipids
Total 4

NCBI Entrez Crosslinks

All references with oct-1-en-3-ol

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Authors Title Published Journal PubMed Link
Nosaka S and Miyazawa M Characterization of volatile components and odor-active compounds in the oil of edible mushroom Boletopsis leucomelas. 2014 J Oleo Sci pmid:24881770
Miyazawa M et al. Characteristic odor components of essential oil from Scutellaria laeteviolacea. 2013 J Oleo Sci pmid:23357818
Usami A et al. Characteristic odorants from bailingu oyster mushroom (Pleurotus eryngii var. tuoliensis) and summer oyster mushroom (Pleurotus cystidiosus). 2014 J Oleo Sci pmid:24919476
Pellegrino M et al. Single sensillum recordings in the insects Drosophila melanogaster and Anopheles gambiae. 2010 J Vis Exp pmid:20164822
Fu SG et al. Aroma-active components in fermented bamboo shoots. 2002 J. Agric. Food Chem. pmid:11804528
Njoroge SM et al. Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage. 2003 J. Agric. Food Chem. pmid:12822942
Yuan S and Chang SK Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials. 2007 J. Agric. Food Chem. pmid:17227075
Kim YS and Shin DH Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities. 2004 J. Agric. Food Chem. pmid:14969531
Wierda RL et al. Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS. 2006 J. Agric. Food Chem. pmid:17061824
Carrapiso AI et al. Odor-active compounds of Iberian hams with different aroma characteristics. 2002 J. Agric. Food Chem. pmid:12381133
Lee KG and Shibamoto T Antioxidant properties of aroma compounds isolated from soybeans and mung beans. 2000 J. Agric. Food Chem. pmid:10995351
Tellez MR et al. Composition and some biological activities of the essential oil of Callicarpa americana (L.). 2000 J. Agric. Food Chem. pmid:10898657
Hossain SJ et al. Effects of coffee components on the response of GABA(A) receptors expressed in Xenopus oocytes. 2003 J. Agric. Food Chem. pmid:14664509
Jeleń HH and Grabarkiewicz-Szczesna J Volatile compounds of Aspergillus strains with different abilities to produce ochratoxin A. 2005 J. Agric. Food Chem. pmid:15740058
Aoshima H et al. Effects of beer and hop on ionotropic gamma-aminobutyric acid receptors. 2006 J. Agric. Food Chem. pmid:16569037
Klesk K et al. Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. 2004 J. Agric. Food Chem. pmid:15291490
Camara M et al. Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS). 2013 J. Agric. Food Chem. pmid:23356506
Beck JJ et al. Hull split and damaged almond volatiles attract male and female navel orangeworm moths. 2012 J. Agric. Food Chem. pmid:22849631
Wu S et al. Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. 2005 J. Agric. Food Chem. pmid:15913320
Marco A et al. Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts. 2007 J. Agric. Food Chem. pmid:17381109