Page last updated: 2024-08-21

isovalerylaldehyde and 1-octen-3-one

isovalerylaldehyde has been researched along with 1-octen-3-one in 2 studies

Research

Studies (2)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's2 (100.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Drake, MA; Evan Miracle, R; Jervis, SM; Liaw, IW; Listiyani, MA1
Li, P; Lin, M; Liu, X; Song, H; Xu, Q; Yao, J1

Other Studies

2 other study(ies) available for isovalerylaldehyde and 1-octen-3-one

ArticleYear
Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
    Journal of food science, 2011, Volume: 76, Issue:8

    Topics: Adult; Aldehydes; Butyric Acid; Cheese; Female; Food Analysis; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Ketones; Male; Odorants; Taste; United States; Volatile Organic Compounds; Young Adult

2011
Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
    Journal of the science of food and agriculture, 2014, Mar-30, Volume: 94, Issue:5

    Topics: Aldehydes; China; Diacetyl; Female; Flavoring Agents; Food Preferences; Furans; Humans; Ketones; Male; Odorants; Principal Component Analysis; Pyrazines; Pyrroles; Saccharomyces cerevisiae; Stereoisomerism; Sulfhydryl Compounds; Taste; Vinyl Compounds

2014