Compounds > isovalerylaldehyde

Page last updated: 2024-08-21

isovalerylaldehyde and isobutyraldehyde

isovalerylaldehyde has been researched along with isobutyraldehyde in 7 studies

Research

Studies (7)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	4 (57.14)	29.6817
2010's	2 (28.57)	24.3611
2020's	1 (14.29)	2.80

Authors

Authors	Studies
Ahn, DU; Du, M; Hur, SJ; Ismail, H; Nam, KC	1
Bruinsma, J; Engels, WJ; Smit, BA; Smit, G; van Hylckama Vlieg, JE; Wouters, JT	1
de Freitas, V; González-Paramás, AM; Lourenço, S; Mateus, N; Pissarra, J; Santos Buelga, C; Silva, AM	1
Broadbent, JR; Drake, MA; McMahon, D; Whetstine, ME	1
Giri, A; Ohshima, T; Okamoto, A; Okazaki, E	1
Antequera, T; Del Pulgar, JS; Pérez-Palacios, T; Roldán, M; Ruiz, J	1
Granvogl, M; Guo, T; Lin, Y; Song, H; Wang, L; Xu, Y; Yang, P	1

Other Studies

7 other study(ies) available for isovalerylaldehyde and isobutyraldehyde

Article	Year
Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking. Poultry science, 2001, Volume: 80, Issue:12 Topics: Aldehydes; Animals; Chickens; Cooking; Disulfides; Food Handling; Food Irradiation; Food Preservation; Lipid Peroxidation; Meat; Meat-Packing Industry; Odorants; Pigmentation; Thiobarbituric Acid Reactive Substances; Time Factors	2001
Development of a high throughput screening method to test flavour-forming capabilities of anaerobic micro-organisms. Journal of applied microbiology, 2004, Volume: 97, Issue:2 Topics: Aldehydes; Benzaldehydes; Culture Media; Fermentation; Flavoring Agents; Food Microbiology; Gas Chromatography-Mass Spectrometry; Lactococcus lactis; Mass Spectrometry; Reproducibility of Results	2004
Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments. Journal of agricultural and food chemistry, 2004, Aug-25, Volume: 52, Issue:17 Topics: Aldehydes; Anthocyanins; Benzaldehydes; Catechin; Flavonols; Glucosides; Hydrogen-Ion Concentration; Magnetic Resonance Spectroscopy; Molecular Structure; Pigments, Biological; Spectrophotometry, Ultraviolet	2004
Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture. Journal of dairy science, 2006, Volume: 89, Issue:9 Topics: Aldehydes; Cheese; Food Microbiology; Lactococcus lactis; Taste; Temperature; Time Factors	2006
Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso. Journal of food science, 2010, Volume: 75, Issue:8 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
Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations. Meat science, 2015, Volume: 100 Topics: Aldehydes; Amino Acids; Animals; Cooking; Hot Temperature; Humans; Lipid Peroxidation; Meat; Muscle, Skeletal; Sheep; Taste; Volatile Organic Compounds	2015
Differences of characteristic aroma compounds in Food & function, 2021, Jun-08, Volume: 12, Issue:11 Topics: Alcohols; Aldehydes; Gas Chromatography-Mass Spectrometry; Norisoprenoids; Odorants; Plant Leaves; Polyphenols; Smell; Solid Phase Microextraction; Tea; Temperature; Volatile Organic Compounds	2021