guaiacol has been researched along with 5-methyl-2-furfural in 2 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 | 1 (50.00) | 24.3611 |
| 2020's | 1 (50.00) | 2.80 |
| Authors | Studies |
|---|---|
| Del Alamo-Sanza, M; Gutiérrez-Gamboa, G; Martínez-Gil, AM; Moreno-Simunovic, Y; Nevares, I | 1 |
| Cotea, VV; Dumitriu Gabur, GD; López de Lerma, N; Peinado, RA | 1 |
2 other study(ies) available for guaiacol and 5-methyl-2-furfural
| Article | Year |
|---|---|
Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips.
Topics: Colombia; Europe; Furaldehyde; Gas Chromatography-Mass Spectrometry; Guaiacol; North America; Principal Component Analysis; Quercus; Volatile Organic Compounds; Wine; Wood | 2018 |
Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree.
Topics: Food Analysis; Food-Processing Industry; Furaldehyde; Guaiacol; Lactones; Odorants; Romania; Time Factors; Vinyl Compounds; Volatile Organic Compounds; Wine; Wood | 2020 |