Page last updated: 2024-08-21

isovalerylaldehyde and 4-vinylguaiacol

isovalerylaldehyde has been researched along with 4-vinylguaiacol in 1 studies

Research

Studies (1)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's1 (100.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Cai, Y; Feng, Y; Su, G; Wang, C; Zhao, H; Zhao, M1

Other Studies

1 other study(ies) available for isovalerylaldehyde and 4-vinylguaiacol

ArticleYear
Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
    Food chemistry, 2014, Feb-15, Volume: 145

    Topics: Acetaldehyde; Adult; Aldehydes; China; Ethanol; Female; Fermentation; Food Analysis; Gas Chromatography-Mass Spectrometry; Guaiacol; Humans; Male; Odorants; Pentanols; Smell; Sodium Chloride; Solid Phase Microextraction; Soy Foods; Taste; Vinyl Compounds; Young Adult

2014