1-octen-3-ol has been researched along with isovalerylaldehyde 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 |
|---|---|
| Hurh, BS; Jeong, GH; Kim, YS; Lee, SM; Oh, J; Shin, YK | 1 |
| Chen, X; Cui, H; Xia, S; Yang, B; Yu, J; Zhang, X | 1 |
2 other study(ies) available for 1-octen-3-ol and isovalerylaldehyde
| Article | Year |
|---|---|
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.
Topics: Acetophenones; Alcohols; Aldehydes; Avena; Benzaldehydes; Disulfides; Esters; Fermentation; Furans; Gas Chromatography-Mass Spectrometry; Hydrocarbons; Ketones; Lacticaseibacillus paracasei; Lipid Metabolism; Octanols; Solid Phase Microextraction; Sulfides; Sulfur Compounds; Terpenes; Volatile Organic Compounds | 2016 |
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.
Topics: Adult; Agaricales; Aldehydes; Cysteine; Female; Flavoring Agents; Food Analysis; Furans; Gas Chromatography-Mass Spectrometry; Hot Temperature; Humans; Hydrogen-Ion Concentration; Hydrolysis; Maillard Reaction; Male; Middle Aged; Octanols; Odorants; Regression Analysis; Taste; Taste Perception; Terpenes; Thiophenes; Xylose | 2018 |