capsaicin has been researched along with 2-isobutyl-3-methoxypyrazine in 1 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 | 1 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Baek, HH; Kang, KM | 1 |
1 other study(ies) available for capsaicin and 2-isobutyl-3-methoxypyrazine
| Article | Year |
|---|---|
Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry.
Topics: Capsaicin; Capsicum; Chromatography, Gas; Food Analysis; Odorants; Olfactometry; Pyrazines; Republic of Korea; Solid Phase Microextraction | 2014 |