ethyl hexanoate has been researched along with phenyl acetate in 9 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (11.11) | 18.2507 |
| 2000's | 4 (44.44) | 29.6817 |
| 2010's | 4 (44.44) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Dufour, JP; Malcorps, P | 1 |
| Colas, B; Langendorff, V; Philippe, E; Schippa, C; Seuvre, AM; Voilley, A | 1 |
| Gargouri, M; Hamdi, M; Hammami, M; Mdaini, N; Monser, L | 1 |
| Dietrich, AM; Duncan, SE; Hong, JH; O'Keefe, SF | 1 |
| Beaulieu, JC; Lancaster, VA | 1 |
| Andriot, I; Guichard, E; Kopjar, M; Saint-Eve, A; Souchon, I | 1 |
| Basiak, E; Debeaufort, F; Lenart, A | 1 |
| Chen, Y; Gong, R; Guan, X; Guo, X; Luo, W; Song, L; Xiao, D; Xue, X | 1 |
| Alexandre, H; Darsonval, M; Grandvalet, C | 1 |
9 other study(ies) available for ethyl hexanoate and phenyl 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 |
Behavior of flavor compounds in model food systems: a thermodynamic study.
Topics: Acetates; Butyrates; Caproates; Carbohydrates; Chromatography, Gas; Food Analysis; Odorants; Pentanones; Rheology; Solubility; Taste; Thermodynamics; Viscosity; Volatilization | 2003 |
Production of natural fruity aroma by Geotrichum candidum.
Topics: Acetates; Alcohols; Benzaldehydes; Butyrates; Caproates; Culture Media; Esters; Ethanol; Food Technology; Gas Chromatography-Mass Spectrometry; Geotrichum; Glucose; Odorants; Propionates; Time Factors; Volatilization | 2006 |
Effect of copper on the volatility of aroma compounds in a model mouth system.
Topics: Acetates; Aldehydes; Caproates; Copper; Humans; Ketones; Models, Biological; Saliva, Artificial; Volatilization | 2006 |
Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe.
Topics: Acetates; Caproates; Cucumis melo; Food Preservation; Fruit; Odorants; Quality Control; Sensation; Smell; Taste; Volatilization | 2007 |
Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.
Topics: Acetates; Butyrates; Caproates; Dietary Fats; Dietary Proteins; Fatty Acids, Volatile; Food Technology; Gels; Hydrophobic and Hydrophilic Interactions; Models, Chemical; Odorants; Thermodynamics; Volatilization; Water; Yogurt | 2010 |
Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films.
Topics: Acetates; Adsorption; Butyrates; Caproates; Caprylates; Dietary Carbohydrates; Dietary Proteins; Digestion; Food Packaging; Gels; Humans; Hydrophobic and Hydrophilic Interactions; Microscopy, Electron, Scanning; Nutritive Value; Odorants; Permeability; Seeds; Starch; Surface Properties; Triticum; Water; Whey Proteins | 2017 |
Improved ethyl caproate production of Chinese liquor yeast by overexpressing fatty acid synthesis genes with OPI1 deletion.
Topics: Acetates; Acetyl Coenzyme A; Acetyl-CoA Carboxylase; Alcoholic Beverages; Caproates; China; Fatty Acid Synthases; Fermentation; Flavoring Agents; Gene Deletion; Repressor Proteins; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins | 2016 |
Genetically engineered Oenococcus oeni strains to highlight the impact of estA2 and estA7 esterase genes on wine ester profile.
Topics: Acetates; Bacterial Proteins; Caproates; Cloning, Molecular; Esterases; Esters; Fermentation; Gas Chromatography-Mass Spectrometry; Genetic Engineering; Hydrolysis; Lactic Acid; Oenococcus; Wine | 2016 |