Page last updated: 2024-08-17

n-pentanol and guaiacol

n-pentanol has been researched along with guaiacol in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19901 (20.00)18.7374
1990's0 (0.00)18.2507
2000's2 (40.00)29.6817
2010's2 (40.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Dunn, WJ; Grigoras, S; Koehler, MG1
Caron, G; Ermondi, G1
Atanasova, B; Chabanet, C; EtiƩvant, P; Langlois, D; Nicklaus, S; Thomas-Danguin, T1
Cai, Y; Feng, Y; Su, G; Wang, C; Zhao, H; Zhao, M1
Hu, Z; Liu, B; Niu, C; Wang, H; Wang, Z; Yuan, Y; Yue, T1

Other Studies

5 other study(ies) available for n-pentanol and guaiacol

ArticleYear
The role of solvent-accessible surface area in determining partition coefficients.
    Journal of medicinal chemistry, 1987, Volume: 30, Issue:7

    Topics: Diffusion; Solubility; Solvents; Structure-Activity Relationship

1987
Calculating virtual log P in the alkane/water system (log P(N)(alk)) and its derived parameters deltalog P(N)(oct-alk) and log D(pH)(alk).
    Journal of medicinal chemistry, 2005, May-05, Volume: 48, Issue:9

    Topics: 1-Octanol; Alkanes; Hydrogen-Ion Concentration; Least-Squares Analysis; Mathematics; Models, Chemical; Models, Molecular; Solvents; Water

2005
Perceptual interactions in odour mixtures: odour quality in binary mixtures of woody and fruity wine odorants.
    Chemical senses, 2005, Volume: 30, Issue:3

    Topics: Butyrates; Discrimination, Psychological; Drug Interactions; Fruit; Guaiacol; Lactones; Models, Biological; Odorants; Pentanols; Perception; Sensory Thresholds; Wine; Wood

2005
Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
    Food chemistry, 2014, Feb-15, Volume: 145

    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
Accessing spoilage features of osmotolerant yeasts identified from kiwifruit plantation and processing environment in Shaanxi, China.
    International journal of food microbiology, 2016, Sep-02, Volume: 232

    Topics: Actinidia; Candida glabrata; China; DNA, Ribosomal; Fruit; Fruit and Vegetable Juices; Furaldehyde; Glucose; Guaiacol; Osmotic Pressure; Pentanols; Pichia; Random Amplified Polymorphic DNA Technique; RNA, Ribosomal; Saccharomycetales

2016