acetoin has been researched along with n-pentanol in 9 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (11.11) | 18.7374 |
| 1990's | 1 (11.11) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 7 (77.78) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Paraggio, M; Romano, P; Turbanti, L | 1 |
| HEYM, GA; JUNI, E | 1 |
| De Vuyst, L; Goemaere, O; Leroy, F; Paelinck, H; Ravyts, F; Steen, L | 1 |
| Holm, ES; Koch, AG; Petersen, MA; Schäfer, A; Skov, T | 1 |
| Dai, S; Gu, Y; Niu, Y; Tian, H; Xiao, Z; Yu, H; Zhu, J | 1 |
| Arguello, JR; Lou, YR; Raguso, RA; Sellanes, C | 1 |
| Björkroth, J; Dalgaard, P; Nieminen, TT | 1 |
| Fincheira, P; Quiroz, A | 1 |
| Jackson, MD; Keyzers, RA; Linklater, WL | 1 |
1 review(s) available for acetoin and n-pentanol
| Article | Year |
|---|---|
Microbial volatiles as plant growth inducers.
Topics: Acetoin; Arabidopsis; Bacteria; Butylene Glycols; Disease Resistance; Disulfides; Fungi; Furans; Metabolic Networks and Pathways; Methylamines; Nicotiana; Pentanols; Plant Development; Plant Growth Regulators; Plant Leaves; Plant Roots; Proteomics; Pyrones; Seedlings; Volatile Organic Compounds | 2018 |
8 other study(ies) available for acetoin and n-pentanol
| Article | Year |
|---|---|
Stability in by-product formation as a strain selection tool of Saccharomyces cerevisiae wine yeasts.
Topics: Acetoin; Fermentation; Homozygote; Pentanols; Saccharomyces cerevisiae; Selection, Genetic; Wine | 1998 |
A cyclic pathway for the bacterial dissimilation of 2, 3-butanediol, acetylmethylcarbinol and diacetyl. II. The synthesis of diacetylmethylcarbinol from diacetyl, a new diphosphothiamin catalyzed reaction.
Topics: Acetoin; Alcohols; Bacteria; Butylene Glycols; Diacetyl; Ethanol; Ketones; Methanol; Pentanols | 1956 |
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
Topics: Acetoin; Animals; Consumer Behavior; Fermentation; Food Microbiology; Humans; Hydrogen-Ion Concentration; Meat Products; Pentanols; Staphylococcus; Swine; Taste | 2010 |
Identification of chemical markers for the sensory shelf-life of saveloy.
Topics: Acetoin; Aldehydes; Animals; Diacetyl; Food Contamination; Food Microbiology; Food Packaging; Food Preservation; Gas Chromatography-Mass Spectrometry; Least-Squares Analysis; Meat Products; Odorants; Pentanols; Smell; Swine; Taste; Volatile Organic Compounds | 2012 |
Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
Topics: Acetates; Acetic Acid; Acetoin; Benzaldehydes; Cluster Analysis; Furaldehyde; Gas Chromatography-Mass Spectrometry; Multivariate Analysis; Pentanols; Phenylethyl Alcohol; Principal Component Analysis; Solid Phase Microextraction; Temperature; Volatile Organic Compounds | 2011 |
Can yeast (S. cerevisiae) metabolic volatiles provide polymorphic signaling?
Topics: Acetoin; Adsorption; Alcohols; Chromatography, Gas; Genetic Variation; Genomics; Mass Spectrometry; Metabolomics; Models, Genetic; Multigene Family; Olfactory Receptor Neurons; Pentanols; Phenotype; Phenylethyl Alcohol; Phylogeny; Polymorphism, Single Nucleotide; Principal Component Analysis; Probability; Saccharomyces cerevisiae; Signal Transduction | 2013 |
Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork.
Topics: Acetoin; Animals; Carnobacterium; Diacetyl; DNA Gyrase; Food Microbiology; Food Packaging; Gas Chromatography-Mass Spectrometry; Lactococcus; Leuconostoc; Odorants; Pentanols; Photobacterium; Red Meat; RNA, Ribosomal, 16S; Swine; Volatile Organic Compounds | 2016 |
Single compounds elicit complex behavioural responses in wild, free-ranging rats.
Topics: Acetates; Acetic Acid; Acetoin; Animals; Animals, Wild; Behavior, Animal; Biological Assay; Hexanols; Mammals; New Zealand; Pentanols; Pheromones; Rats; Smell | 2018 |