Compounds > isovalerylaldehyde
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isovalerylaldehyde and acetaldehyde

isovalerylaldehyde has been researched along with acetaldehyde in 7 studies

Research

Studies (7)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's1 (14.29)18.2507
2000's1 (14.29)29.6817
2010's5 (71.43)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Abrahamsen, RK; Mutukumira, T; Narvhus, JA; Osteraas, K1
Hofmann, T; Münch, P; Schieberle, P1
Kim, KH1
Barringer, SA; Harper, WJ; Langford, VS; McEwan, MJ; Milligan, DB; Reed, CJ1
Cai, Y; Feng, Y; Su, G; Wang, C; Zhao, H; Zhao, M1
Ding, H; Lazear, M; Li, J; Torrens-Spence, MP; von Guggenberg, R1
Black, CA; Capone, DL; Francis, IL; Mayr, CM; Pardon, KH; Pomeroy, D1

Other Studies

7 other study(ies) available for isovalerylaldehyde and acetaldehyde

ArticleYear
Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
    International journal of food microbiology, 1998, May-05, Volume: 41, Issue:1

    Topics: Acetaldehyde; Acetoin; Aldehydes; Animals; Chromatography, Gas; Citric Acid; Colony Count, Microbial; Diacetyl; Ethanol; Fermentation; Lactic Acid; Lactococcus lactis; Milk; Taste; Temperature; Viscosity; Zimbabwe

1998
Quantitative model studies on the formation of aroma-active aldehydes and acids by strecker-type reactions.
    Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:2

    Topics: Acetaldehyde; Acids; Aldehydes; Carbohydrates; Glucose; Models, Chemical; Odorants; Phenylacetates; Phenylalanine

2000
Experimental demonstration of masking phenomena between competing odorants via an air dilution sensory test.
    Sensors (Basel, Switzerland), 2010, Volume: 10, Issue:8

    Topics: Acetaldehyde; Air; Aldehydes; Hydrogen Sulfide; Indicator Dilution Techniques; Odorants

2010
Headspace analysis of Italian and New Zealand parmesan cheeses.
    Journal of food science, 2012, Volume: 77, Issue:6

    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
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
Diverse functional evolution of serine decarboxylases: identification of two novel acetaldehyde synthases that uses hydrophobic amino acids as substrates.
    BMC plant biology, 2014, Sep-18, Volume: 14

    Topics: Acetaldehyde; Aldehydes; Amino Acids; Aromatic-L-Amino-Acid Decarboxylases; Biological Evolution; Carboxy-Lyases; Cicer; Glutamate Decarboxylase; Indoles; Kinetics; Medicago truncatula; Phylogeny; Plant Proteins; Recombinant Proteins; Substrate Specificity

2014
Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines.
    Journal of agricultural and food chemistry, 2015, Apr-08, Volume: 63, Issue:13

    Topics: Acetaldehyde; Alcohols; Aldehydes; Furans; Gas Chromatography-Mass Spectrometry; Odorants; Reproducibility of Results; Tandem Mass Spectrometry; Wine

2015