"Odor Characteristics of Nonenols with Terminal Olefins and their Usage" announced
at the 61st Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics.

This study involved the synthesis of 8-nonen-2-ol and chemical analogues (Nonenols with terminal olefins), which have been discovered to act as blue-cheese-flavor enhancers in cheese flavor ingredient obtained via fermentation. Results confirmed odor profile variations based on hydroxyl group position changes, and use of AROMATCH® confirmed enhancing effects on Gouda cheese ambient aroma in all compounds. Furthermore, optically active 8-nonen-2-ol was synthesized, and optical purity of 8-nonen-2-ol contained in cheese flavor ingredient was confirmed, as well as odor profile variance between optical isomers.

Furthermore, these research results were presented orally at the 61st Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (2017) under the title " Odor Characteristics of Nonenols with Terminal Olefins and their Usage."