ethyl acetate has been researched along with acetoin in 5 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 | 4 (80.00) | 24.3611 |
| 2020's | 1 (20.00) | 2.80 |
| Authors | Studies |
|---|---|
| Dai, S; Gu, Y; Niu, Y; Tian, H; Xiao, Z; Yu, H; Zhu, J | 1 |
| Bastos, FC; De Vuyst, L; Harth, H; Van Kerrebroeck, S | 1 |
| Dai, JY; Guan, WT; Ma, LH; Wang, ZF; Xiu, ZL | 1 |
| Comasio, A; De Vuyst, L; Harth, H; Van Kerrebroeck, S | 1 |
| Chai, LJ; Fang, GY; Jiang, YJ; Zhong, XZ | 1 |
5 other study(ies) available for ethyl acetate and acetoin
| Article | Year |
|---|---|
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 |
A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics.
Topics: Acetates; Acetoin; Bread; Ethanol; Fermentation; Flour; Gas Chromatography-Mass Spectrometry; Hydrogen-Ion Concentration; Kinetics; Lactic Acid; Limosilactobacillus fermentum; Mannitol; Microbiota; Triticum; Yeasts | 2016 |
Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation.
Topics: Acetates; Acetoin; Acids; Bacillus subtilis; Butylene Glycols; Chemistry Techniques, Analytical; Color; Culture Media; Fermentation; Glucose; Industrial Microbiology; Metabolic Engineering; Solvents | 2017 |
Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry.
Topics: Acetates; Acetoin; Bread; Diacetyl; Ethanol; Fermentation; Food Handling; Gluconobacter oxydans; Lactobacillus; Mass Spectrometry; Volatile Organic Compounds | 2018 |
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 |