2,4-decadienal has been researched along with 2,6-nonadienal, (e,z)-isomer in 5 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 | 4 (80.00) | 24.3611 |
| 2020's | 1 (20.00) | 2.80 |
| Authors | Studies |
|---|---|
| Chang, SK; Guo, S; Liu, Z; Zhang, Y | 1 |
| Bastian, E; Drake, M; Farkas, B; Park, CW | 1 |
| Chen, H; Pu, D; Ren, F; Sun, B; Zhang, H; Zhang, Y | 1 |
| Cai, Y; Feng, Y; Fu, X; Xiao, Z; Zhao, M; Zheng, L | 1 |
| Chen, Y; Hua, Y; Kong, X; Li, X; Zhang, C | 1 |
5 other study(ies) available for 2,4-decadienal and 2,6-nonadienal, (e,z)-isomer
| Article | Year |
|---|---|
Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
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 |
The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
Topics: Aldehydes; Alkenes; Cheese; Food Handling; Food Technology; Milk Proteins; Particle Size; Pasteurization; Taste; Temperature; Volatile Organic Compounds; Whey Proteins | 2014 |
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.
Topics: Agaricales; Aldehydes; Gas Chromatography-Mass Spectrometry; Odorants; Solvents; Volatile Organic Compounds | 2018 |
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment.
Topics: Aldehydes; Animals; Chickens; Gas Chromatography-Mass Spectrometry; Indicator Dilution Techniques; Meat Products; Olfactometry; Smell; Volatile Organic Compounds | 2018 |
Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference.
Topics: Aldehydes; Chromatography, Liquid; Glycine max; Milk Substitutes; Odorants; Olfactometry; Pisum sativum; Soy Milk; Tandem Mass Spectrometry; Volatile Organic Compounds | 2020 |