isovalerylaldehyde has been researched along with 2-methylbutanal in 9 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (11.11) | 29.6817 |
| 2010's | 5 (55.56) | 24.3611 |
| 2020's | 3 (33.33) | 2.80 |
| Authors | Studies |
|---|---|
| Balagiannis, DP; Desforges, N; Mottram, DS; Parker, JK; Pyle, DL; Wedzicha, BL | 1 |
| Kastner, JR; Kolar, P | 1 |
| Holm, ES; Koch, AG; Petersen, MA; Schäfer, A; Skov, T | 1 |
| Barringer, SA; Harper, WJ; Langford, VS; McEwan, MJ; Milligan, DB; Reed, CJ | 1 |
| Bai, J; Baker, SM; Goodrich-Schneider, RM; Montazeri, N; Sarnoski, PJ | 1 |
| Song, H; Yang, P; You, M; Zheng, Y; Zou, T | 1 |
| Niu, Y; Xiao, Z; Zhu, J | 1 |
| Granvogl, M; Guo, T; Lin, Y; Song, H; Wang, L; Xu, Y; Yang, P | 1 |
| Al-Dalali, S; Cai, K; Li, C; Li, P; Nie, W; Wang, Z; Xu, B; Xu, F; Zhou, H | 1 |
9 other study(ies) available for isovalerylaldehyde and 2-methylbutanal
| Article | Year |
|---|---|
Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver.
Topics: Aldehydes; Animals; Cattle; Food Handling; Hot Temperature; Kinetics; Liver; Meat; Models, Chemical; Volatilization | 2009 |
Low-temperature catalytic oxidation of aldehyde mixtures using wood fly ash: kinetics, mechanism, and effect of ozone.
Topics: Air Pollutants; Aldehydes; Carbon; Catalysis; Coal Ash; Cold Temperature; Kinetics; Oxidation-Reduction; Ozone; Particulate Matter; Volatile Organic Compounds; Wood | 2010 |
Identification of chemical markers for the sensory shelf-life of saveloy.
Topics: Acetoin; Aldehydes; Animals; Diacetyl; Food Contamination; Food Microbiology; Food Packaging; Food Preservation; Gas Chromatography-Mass Spectrometry; Least-Squares Analysis; Meat Products; Odorants; Pentanols; Smell; Swine; Taste; Volatile Organic Compounds | 2012 |
Headspace analysis of Italian and New Zealand parmesan cheeses.
Topics: Acetaldehyde; Aldehydes; Butyrates; Butyric Acid; Cheese; Diet; Food Inspection; Italy; Mass Spectrometry; New Zealand; Odorants; Principal Component Analysis; Quality Control; Reproducibility of Results; Volatile Organic Compounds | 2012 |
Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.
Topics: Alcohols; Aldehydes; Amines; Animals; Disulfides; Fish Products; Fishes; Food Contamination; Gas Chromatography-Mass Spectrometry; Humans; Ketones; Odorants; Tuna; Volatile Organic Compounds | 2019 |
Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content.
Topics: Aldehydes; Egg Yolk; Eggs; Odorants; Smell; Taste; Volatile Organic Compounds | 2019 |
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS
Topics: Aldehydes; Gas Chromatography-Mass Spectrometry; Humans; Odorants; Olfactometry; Tea; Volatile Organic Compounds | 2021 |
Differences of characteristic aroma compounds in
Topics: Alcohols; Aldehydes; Gas Chromatography-Mass Spectrometry; Norisoprenoids; Odorants; Plant Leaves; Polyphenols; Smell; Solid Phase Microextraction; Tea; Temperature; Volatile Organic Compounds | 2021 |
Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
Topics: Alcohols; Aldehydes; Gas Chromatography-Mass Spectrometry; Ion Mobility Spectrometry; Methyl n-Butyl Ketone; Pork Meat; Volatile Organic Compounds | 2022 |