ethyl hexanoate has been researched along with octanoic acid 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 | 2 (40.00) | 29.6817 |
| 2010's | 3 (60.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Jensen, N; Shaw, KJ; Whitfield, FB | 1 |
| Ansen, D; Bohlscheid, JC; Edwards, CG; Fellman, JK; Wang, XD | 1 |
| Hirata, D; Kaneoke, M; Kuribayashi, T; Watanabe, K | 1 |
| Bartowsky, EJ; Costello, PJ; Siebert, TE; Solomon, MR | 1 |
| Carballo, J; Centeno, JA; Docampo, F; Garabal, JI; Lorenzo, JM | 1 |
5 other study(ies) available for ethyl hexanoate and octanoic acid
| Article | Year |
|---|---|
Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk.
Topics: Animals; Butyric Acid; Caproates; Caprylates; Cattle; Decanoates; Decanoic Acids; Esters; Female; Gas Chromatography-Mass Spectrometry; Hot Temperature; Lauric Acids; Milk; Pseudomonas putida; Smell; Taste; Time Factors; Yersinia | 2000 |
The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.
Topics: Alcohols; Biotin; Caproates; Caprylates; Fermentation; Food Microbiology; Hydrogen Sulfide; Nitrogen; Saccharomyces cerevisiae; Vitis; Volatilization; Wine | 2007 |
Analysis of free fatty acids in sake by an enzymatic method and its application for estimating ethyl caproate and selecting yeast with high productivity of the ester.
Topics: Alcoholic Beverages; Caproates; Caprylates; Enzyme Assays; Fatty Acids, Nonesterified; Methods; Saccharomyces cerevisiae; Yeasts | 2012 |
Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum.
Topics: Acyl Coenzyme A; Acyltransferases; Caproates; Caprylates; Esterases; Esters; Ethanol; Fatty Acids; Fermentation; Food Microbiology; Fruit; Gas Chromatography-Mass Spectrometry; Lactobacillus plantarum; Oenococcus; Wine | 2013 |
Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
Topics: Animals; Caproates; Caprylates; Cattle; Cheese; Decanoates; Fermentation; Flavoring Agents; Food Microbiology; Micrococcaceae; Milk; Spain; Taste; Yarrowia | 2017 |