isovalerylaldehyde has been researched along with phenylacetaldehyde 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 |
|---|---|
| Hofmann, T; Münch, P; Schieberle, P | 1 |
| Barringer, SA; Harper, WJ; Langford, VS; McEwan, MJ; Milligan, DB; Reed, CJ | 1 |
| Cai, Y; Feng, Y; Su, G; Wang, C; Zhao, H; Zhao, M | 1 |
| Ding, H; Lazear, M; Li, J; Torrens-Spence, MP; von Guggenberg, R | 1 |
| Black, CA; Capone, DL; Francis, IL; Mayr, CM; Pardon, KH; Pomeroy, D | 1 |
| Bai, W; Guo, S; Li, X; Mai, R; Yang, J; Zhao, W | 1 |
6 other study(ies) available for isovalerylaldehyde and phenylacetaldehyde
| Article | Year |
|---|---|
Quantitative model studies on the formation of aroma-active aldehydes and acids by strecker-type reactions.
Topics: Acetaldehyde; Acids; Aldehydes; Carbohydrates; Glucose; Models, Chemical; Odorants; Phenylacetates; Phenylalanine | 2000 |
Headspace analysis of Italian and New Zealand parmesan cheeses.
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.
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.
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.
Topics: Acetaldehyde; Alcohols; Aldehydes; Furans; Gas Chromatography-Mass Spectrometry; Odorants; Reproducibility of Results; Tandem Mass Spectrometry; Wine | 2015 |
The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds.
Topics: Lactobacillus plantarum; Probiotics | 2023 |