1-butanol has been researched along with diacetyl in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Brouwer, E; Noordman, TR; Ottens, M; Saffarionpour, S; Sevillano, DM; Van der Wielen, LA | 1 |
| Bonanno, A; Di Grigoli, A; Guarrasi, V; Moschetti, M; Sannino, C; Settanni, L | 1 |
2 other study(ies) available for 1-butanol and diacetyl
| Article | Year |
|---|---|
Selective adsorption of flavor-active components on hydrophobic resins.
Topics: Adsorption; Butanols; Diacetyl; Ethanol; Flavoring Agents; Food Technology; Hydrophobic and Hydrophilic Interactions; Pentanols; Resins, Synthetic; Water | 2016 |
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese.
Topics: Animals; Butanols; Butanones; Cheese; Diacetyl; Enterococcus; Fermentation; Hexanols; Lacticaseibacillus casei; Lacticaseibacillus rhamnosus; Lactobacillus delbrueckii; Milk; Streptococcus thermophilus; Volatile Organic Compounds; Xylenes | 2017 |