Compounds > ethyl hexanoate
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ethyl hexanoate and n-pentanol

ethyl hexanoate has been researched along with n-pentanol in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's1 (20.00)18.2507
2000's1 (20.00)29.6817
2010's3 (60.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Dufour, JP; Malcorps, P1
Arvisenet, G; Cayot, N; Voilley, A1
Ohara, Y; Sueno, K; Takahashi, T1
Jiang, B; Zhang, ZW1
Del Barrio-Galán, R; Gil, M; Kania-Zelada, I; Medel-Marabolí, M; Peña-Neira, Á; Ubeda, C1

Other Studies

5 other study(ies) available for ethyl hexanoate and n-pentanol

ArticleYear
Short-chain and medium-chain aliphatic-ester synthesis in Saccharomyces cerevisiae.
    European journal of biochemistry, 1992, Dec-15, Volume: 210, Issue:3

    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.
    Journal of agricultural and food chemistry, 2002, Dec-04, Volume: 50, Issue:25

    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.
    Journal of bioscience and bioengineering, 2017, Volume: 123, Issue:6

    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).
    Molecules (Basel, Switzerland), 2018, May-05, Volume: 23, Issue:5

    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.
    Food research international (Ottawa, Ont.), 2019, Volume: 119

    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