linalool has been researched along with ethyl hexanoate in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (66.67) | 29.6817 |
| 2010's | 1 (33.33) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Arvisenet, G; Cayot, N; Voilley, A | 1 |
| Doublier, JL; Guichard, E; Juteau, A | 1 |
| Cheng, HX; Feng, T; Liu, SJ; Niu, YW; Xiao, ZB; Xu, N; Yu, HY; Zhu, JC | 1 |
3 other study(ies) available for linalool and ethyl hexanoate
| Article | Year |
|---|---|
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.
Topics: Acyclic Monoterpenes; Amylopectin; Amylose; Binding, Competitive; Caproates; Chemical Phenomena; Chemistry, Physical; Food; Monoterpenes; Odorants; Pentanols; Starch; Zea mays | 2002 |
Flavor release from iota-carrageenan matrices: a kinetic approach.
Topics: Acyclic Monoterpenes; Butyrates; Caproates; Carrageenan; Gels; Kinetics; Monoterpenes; Odorants; Rheology; Sodium Chloride; Solutions; Viscosity | 2004 |
Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae.
Topics: Acyclic Monoterpenes; Caproates; Diospyros; Fermentation; Flavoring Agents; Fruit; Gas Chromatography-Mass Spectrometry; Monoterpenes; Principal Component Analysis; Saccharomyces cerevisiae; Terpenes; Vitis; Volatile Organic Compounds; Wine | 2014 |