Page last updated: 2024-08-18

1-hexanol and 2,4-decadienal

1-hexanol has been researched along with 2,4-decadienal in 2 studies

Research

Studies (2)

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

Authors	Studies
Chang, SK; Guo, S; Liu, Z; Zhang, Y	1
Liu, DY; Qi, J; Xu, XL; Zhou, GH	1

Other Studies

2 other study(ies) available for 1-hexanol and 2,4-decadienal

Article	Year
Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods. Journal of agricultural and food chemistry, 2012, Aug-01, Volume: 60, Issue:30 Topics: Aldehydes; Chromatography, Gas; Food Handling; Furans; Glycine max; Hexanols; Hot Temperature; Ketones; Lipoxygenase; Odorants; Solid Phase Microextraction; Soy Milk; Soybean Proteins; Taste; Volatile Organic Compounds	2012
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens. Journal of food science, 2017, Volume: 82, Issue:9 Topics: Aldehydes; Amino Acids; Animals; Chickens; Cooking; Electronic Nose; Flavoring Agents; Hexanols; Humans; Inosine Monophosphate; Odorants; Taste; Time Factors; Volatile Organic Compounds	2017

Article

Year

Journal of agricultural and food chemistry, 2012, Aug-01, Volume: 60, Issue:30

Topics: Aldehydes; Chromatography, Gas; Food Handling; Furans; Glycine max; Hexanols; Hot Temperature; Ketones; Lipoxygenase; Odorants; Solid Phase Microextraction; Soy Milk; Soybean Proteins; Taste; Volatile Organic Compounds

2012

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.

Journal of food science, 2017, Volume: 82, Issue:9

Topics: Aldehydes; Amino Acids; Animals; Chickens; Cooking; Electronic Nose; Flavoring Agents; Hexanols; Humans; Inosine Monophosphate; Odorants; Taste; Time Factors; Volatile Organic Compounds

2017