acetoin has been researched along with phenylethyl alcohol in 4 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 (75.00) | 24.3611 |
| 2020's | 1 (25.00) | 2.80 |
| Authors | Studies |
|---|---|
| Aculey, PC; Bassompiere, M; Nielsen, DS; Nørgaard, L; Owusu, M; Petersen, MA; Snitkjaer, P; Takrama, J | 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 |
| Chai, LJ; Fang, GY; Jiang, YJ; Zhong, XZ | 1 |
4 other study(ies) available for acetoin and phenylethyl alcohol
| Article | Year |
|---|---|
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
Topics: Acetates; Acetoin; Cacao; Color; Colorimetry; Diacetyl; Fermentation; Food Analysis; Food Handling; Gas Chromatography-Mass Spectrometry; Ghana; Models, Statistical; Phenylethyl Alcohol; Principal Component Analysis; Propionates; Quality Control; Seeds; Spectrometry, Fluorescence; Spectroscopy, Near-Infrared; Volatile Organic Compounds | 2010 |
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 |
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar.
Topics: Acetates; Acetic Acid; Acetobacter; Acetoin; China; Condiments; Fermentation; Flavoring Agents; Gas Chromatography-Mass Spectrometry; Lactobacillus; Microbiota; Phenylethyl Alcohol; Taste | 2021 |