isovalerylaldehyde has been researched along with n-pentanol in 6 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (16.67) | 29.6817 |
| 2010's | 4 (66.67) | 24.3611 |
| 2020's | 1 (16.67) | 2.80 |
| Authors | Studies |
|---|---|
| Brown, AJ; Dickinson, JR; Hauser, M; Hauser, NC; Hoheisel, JD; Horn, P; Tournu, H | 1 |
| Holm, ES; Koch, AG; Petersen, MA; Schäfer, A; Skov, T | 1 |
| Cai, Y; Feng, Y; Su, G; Wang, C; Zhao, H; Zhao, M | 1 |
| Caponio, F; Giannone, V; Giarnetti, M; Paradiso, VM; Pasqualone, A; Pecorino, B; Spina, A; Summo, C; Todaro, A | 1 |
| Kobayashi, M; Noba, S; Sakai, H; Watanabe, T; Yako, N | 1 |
| Alves, V; Branco, RN; Câmara, JS; Figueira, JA; Gonçalves, J; Ornelas, LP; Pereira, JAM | 1 |
6 other study(ies) available for isovalerylaldehyde and n-pentanol
| Article | Year |
|---|---|
A transcriptome analysis of isoamyl alcohol-induced filamentation in yeast reveals a novel role for Gre2p as isovaleraldehyde reductase.
Topics: Aldehydes; Culture Media; Gene Expression Regulation, Fungal; L-Lactate Dehydrogenase; Oxidoreductases; Pentanols; Proteome; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins; Transcription, Genetic | 2007 |
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 |
Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
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 |
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production.
Topics: Aldehydes; Bread; Chemical Phenomena; Pentanols; Triticum | 2018 |
Identification of a precursor of 2-mercapto-3-methyl-1-butanol in beer.
Topics: Aldehydes; Beer; Flavoring Agents; Gas Chromatography-Mass Spectrometry; Odorants; Onions; Pentanols; Prodrugs; Taste | 2018 |
Beer volatile fingerprinting at different brewing steps.
Topics: Alcohols; Aldehydes; Beer; Esters; Fermentation; Gas Chromatography-Mass Spectrometry; Odorants; Pentanols; Solid Phase Microextraction; Taste; Volatile Organic Compounds; Volatilization | 2020 |