ethyl hexanoate has been researched along with isoamyl acetate in 6 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (16.67) | 18.2507 |
| 2000's | 1 (16.67) | 29.6817 |
| 2010's | 3 (50.00) | 24.3611 |
| 2020's | 1 (16.67) | 2.80 |
| Authors | Studies |
|---|---|
| Dufour, JP; Malcorps, P | 1 |
| Arvisenet, G; Cayot, N; Voilley, A | 1 |
| Ohara, Y; Sueno, K; Takahashi, T | 1 |
| Jiang, B; Zhang, ZW | 1 |
| Del Barrio-Galán, R; Gil, M; Kania-Zelada, I; Medel-Marabolí, M; Peña-Neira, Á; Ubeda, C | 1 |
| Akao, T; Kadokura, T; Kiyoshi, K; Moriya, C; Nakayama, S; Takase, S; Tanaka, J; Tomonaga, K; Watanabe, K | 1 |
6 other study(ies) available for ethyl hexanoate and isoamyl acetate
| Article | Year |
|---|---|
Short-chain and medium-chain aliphatic-ester synthesis in Saccharomyces cerevisiae.
Topics: Acetates; Acetyltransferases; Caproates; Chromatography, Affinity; Chromatography, Gel; Chromatography, Ion Exchange; Kinetics; Molecular Weight; Pentanols; Proteins; Saccharomyces cerevisiae; Substrate Specificity | 1992 |
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.
Topics: Acyclic Monoterpenes; Amylopectin; Amylose; Binding, Competitive; Caproates; Chemical Phenomena; Chemistry, Physical; Food; Monoterpenes; Odorants; Pentanols; Starch; Zea mays | 2002 |
Breeding of a sake yeast mutant with enhanced ethyl caproate productivity in sake brewing using rice milled at a high polishing ratio.
Topics: Alcoholic Beverages; Caproates; Fermentation; Mutation; Oryza; Pentanols; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins | 2017 |
A Preliminary Study of Aroma Composition and Impact Odorants of Cabernet Franc Wines under Different Terrain Conditions of the Loess Plateau Region (China).
Topics: Alcohols; Altitude; Caproates; Caprylates; China; Climate; Crop Production; Ecosystem; Esters; Fermentation; Gas Chromatography-Mass Spectrometry; Geography; Humans; Odorants; Pentanols; Smell; Solid Phase Microextraction; Vitis; Wine | 2018 |
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 |
The bio3 mutation in sake yeast leads to changes in organic acid profiles and ester levels but not ethanol production.
Topics: Alcoholic Beverages; Biotin; Esters; Ethanol; Fermentation; Mutation; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins | 2023 |