ethyl 2-methylpropanoate has been researched along with phenylethyl alcohol 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 |
|---|---|
| du Toit, M; Malherbe, S; Nieuwoudt, HH; Tredoux, AG | 1 |
| Cai, Y; Cui, C; Feng, Y; Lin, L; Su, G; Sun-Waterhouse, D; Zhao, M | 1 |
| Del Barrio-Galán, R; Gil, M; Kania-Zelada, I; Medel-Marabolí, M; Peña-Neira, Á; Ubeda, C | 1 |
3 other study(ies) available for ethyl 2-methylpropanoate and phenylethyl alcohol
| Article | Year |
|---|---|
Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
Topics: Acetates; Animals; Chromatography, Gas; Esters; Fermentation; Lactates; Lactic Acid; Metabolome; Oenococcus; Phenylethyl Alcohol; Propionates; Wine | 2012 |
Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?
Topics: Aldehydes; Chromatography, Gas; Female; Furans; Guaiacol; Humans; Indicator Dilution Techniques; Male; Octanols; Odorants; Olfactometry; Phenylethyl Alcohol; Propionates; Solid Phase Microextraction; Soy Foods; Taste; Vinyl Compounds; Volatile Organic Compounds | 2015 |
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
Topics: Caproates; Esters; Female; Fermentation; Gas Chromatography-Mass Spectrometry; Humans; Male; Odorants; Olfactometry; Pentanols; Phenylethyl Alcohol; Propionates; Succinates; Taste; Terpenes; Time Factors; Vitis; Volatile Organic Compounds; Wine | 2019 |