isovalerylaldehyde has been researched along with diacetyl in 5 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (20.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 4 (80.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Abrahamsen, RK; Mutukumira, T; Narvhus, JA; Osteraas, K | 1 |
| Giri, A; Ohshima, T; Okamoto, A; Okazaki, E | 1 |
| Holm, ES; Koch, AG; Petersen, MA; Schäfer, A; Skov, T | 1 |
| Adamsen, AP; Feilberg, A; Holm, ES; Løkke, MM; Petersen, MA; Schäfer, A | 1 |
| Li, P; Lin, M; Liu, X; Song, H; Xu, Q; Yao, J | 1 |
5 other study(ies) available for isovalerylaldehyde and diacetyl
| Article | Year |
|---|---|
Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
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 |
Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.
Topics: Aldehydes; Animals; Color; Condiments; Diacetyl; Female; Fermentation; Fish Products; Food Handling; Humans; Japan; Male; Odorants; Oryza; Perciformes; Seeds; Soy Foods; Taste; Volatile Organic Compounds | 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 |
Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS.
Topics: Acetic Acid; Aldehydes; Animals; Cooking; Diacetyl; Evaluation Studies as Topic; Food Contamination; Food Microbiology; Food Quality; Food Storage; Gas Chromatography-Mass Spectrometry; Humans; Meat Products; Odorants; Protons; Quality Control; Smell; Swine; Volatile Organic Compounds | 2013 |
Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
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 |