Page last updated: 2024-08-24

1-octen-3-one and isovalerylaldehyde

1-octen-3-one has been researched along with isovalerylaldehyde 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
Drake, MA; Evan Miracle, R; Jervis, SM; Liaw, IW; Listiyani, MA	1
Li, P; Lin, M; Liu, X; Song, H; Xu, Q; Yao, J	1

Other Studies

2 other study(ies) available for 1-octen-3-one and isovalerylaldehyde

Article	Year
Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys. Journal of food science, 2011, Volume: 76, Issue:8 Topics: Adult; Aldehydes; Butyric Acid; Cheese; Female; Food Analysis; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Ketones; Male; Odorants; Taste; United States; Volatile Organic Compounds; Young Adult	2011
Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour. Journal of the science of food and agriculture, 2014, Mar-30, Volume: 94, Issue:5 Topics: Aldehydes; China; Diacetyl; Female; Flavoring Agents; Food Preferences; Furans; Humans; Ketones; Male; Odorants; Principal Component Analysis; Pyrazines; Pyrroles; Saccharomyces cerevisiae; Stereoisomerism; Sulfhydryl Compounds; Taste; Vinyl Compounds	2014

Article

Year

Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.

Journal of food science, 2011, Volume: 76, Issue:8

Topics: Adult; Aldehydes; Butyric Acid; Cheese; Female; Food Analysis; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Ketones; Male; Odorants; Taste; United States; Volatile Organic Compounds; Young Adult

2011

Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.

Journal of the science of food and agriculture, 2014, Mar-30, Volume: 94, Issue:5

Topics: Aldehydes; China; Diacetyl; Female; Flavoring Agents; Food Preferences; Furans; Humans; Ketones; Male; Odorants; Principal Component Analysis; Pyrazines; Pyrroles; Saccharomyces cerevisiae; Stereoisomerism; Sulfhydryl Compounds; Taste; Vinyl Compounds

2014