isovalerylaldehyde has been researched along with n-hexanal in 8 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (12.50) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (12.50) | 29.6817 |
| 2010's | 4 (50.00) | 24.3611 |
| 2020's | 2 (25.00) | 2.80 |
| Authors | Studies |
|---|---|
| Aldrich, CS; Borchardt, RT; Grunewald, GL; Vincek, WC | 1 |
| Kirchhoff, E; Schieberle, P | 1 |
| Kastner, JR; Kolar, P | 1 |
| del Pulgar, JS; Roldan, M; Ruiz-Carrascal, J | 1 |
| Hurh, BS; Jeong, GH; Kim, YS; Lee, SM; Oh, J; Shin, YK | 1 |
| Song, H; Yang, P; You, M; Zheng, Y; Zou, T | 1 |
| Granvogl, M; Guo, T; Lin, Y; Song, H; Wang, L; Xu, Y; Yang, P | 1 |
| Acquaticci, L; Angeloni, S; Caprioli, G; Romani, S; Schouten, MA; Vittori, S | 1 |
8 other study(ies) available for isovalerylaldehyde and n-hexanal
| Article | Year |
|---|---|
Importance of the aromatic ring in adrenergic amines. 5. Nonaromatic analogues of phenylethanolamine as inhibitors of phenylethanolamine N-methyltransferase: role of hydrophobic and steric interactions.
Topics: 2-Hydroxyphenethylamine; Adrenal Medulla; Animals; Cattle; Chemical Phenomena; Chemistry; Chemistry, Physical; In Vitro Techniques; Molecular Conformation; Phenethylamines; Phenylethanolamine N-Methyltransferase; Structure-Activity Relationship | 1981 |
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
Topics: Aldehydes; Benzaldehydes; Bread; Carbon Isotopes; Chromatography, Gas; Deuterium; Fermentation; Flour; Gas Chromatography-Mass Spectrometry; Humans; Indicator Dilution Techniques; Odorants; Secale; Smell; Volatilization | 2002 |
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 |
Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).
Topics: Aldehydes; Amino Acids; Animals; Cheek; Cooking; Food Packaging; Hot Temperature; Lipids; Meat; Swine; Volatile Organic Compounds | 2013 |
Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.
Topics: Acetophenones; Alcohols; Aldehydes; Avena; Benzaldehydes; Disulfides; Esters; Fermentation; Furans; Gas Chromatography-Mass Spectrometry; Hydrocarbons; Ketones; Lacticaseibacillus paracasei; Lipid Metabolism; Octanols; Solid Phase Microextraction; Sulfides; Sulfur Compounds; Terpenes; Volatile Organic Compounds | 2016 |
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 |
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 |
Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits.
Topics: Chocolate; Food; Humans; Maillard Reaction | 2024 |