acetaldehyde has been researched along with 4-vinylguaiacol in 3 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 | 3 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Poehlmann, S; Schieberle, P | 1 |
| Cai, Y; Feng, Y; Su, G; Wang, C; Zhao, H; Zhao, M | 1 |
| Granvogl, M; Langos, D; Schieberle, P | 1 |
3 other study(ies) available for acetaldehyde and 4-vinylguaiacol
| Article | Year |
|---|---|
Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
Topics: Acetaldehyde; Chromatography, Gas; Cucurbita; Gas Chromatography-Mass Spectrometry; Guaiacol; Humans; Indicator Dilution Techniques; Odorants; Plant Oils; Pyrroles; Seeds; Sensation; Smell; Sunflower Oil; Vinyl Compounds; Volatilization | 2013 |
Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
Topics: Acetaldehyde; Adult; Aldehydes; China; Ethanol; Female; Fermentation; Food Analysis; Gas Chromatography-Mass Spectrometry; Guaiacol; Humans; Male; Odorants; Pentanols; Smell; Sodium Chloride; Solid Phase Microextraction; Soy Foods; Taste; Vinyl Compounds; Young Adult | 2014 |
Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
Topics: Acetaldehyde; Beer; Ethanol; Food Analysis; Germany; Guaiacol; Indicator Dilution Techniques; Norisoprenoids; Odorants; Phenols; Phenylethyl Alcohol; Triticum; Vinyl Compounds | 2013 |