Compounds > phenyl acetate
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phenyl acetate and n-hexanal

phenyl acetate has been researched along with n-hexanal in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's3 (60.00)29.6817
2010's2 (40.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Harrison, M; Nahon, DF; Roozen, JP1
Belletti, N; Gardini, F; Gianotti, A; Guerzoni, ME; Lanciotti, R; Patrignani, F1
Dietrich, AM; Duncan, SE; Hong, JH; O'Keefe, SF1
Niu, Y; Wang, L; Xiao, Z; Zhu, J1
Chen, H; He, J; Pu, D; Ren, F; Sun, B; Zhang, H; Zhang, Y1

Other Studies

5 other study(ies) available for phenyl acetate and n-hexanal

ArticleYear
Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients.
    Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:4

    Topics: Acetates; Aldehydes; Esters; Models, Theoretical; Solutions; Sucrose; Taste; Viscosity; Water

2000
Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples.
    Journal of agricultural and food chemistry, 2003, May-07, Volume: 51, Issue:10

    Topics: Acetates; Aldehydes; Anti-Bacterial Agents; Escherichia coli; Food Preservation; Fruit; Listeria monocytogenes; Malus; Salmonella enteritidis

2003
Effect of copper on the volatility of aroma compounds in a model mouth system.
    Journal of agricultural and food chemistry, 2006, Nov-29, Volume: 54, Issue:24

    Topics: Acetates; Aldehydes; Caproates; Copper; Humans; Ketones; Models, Biological; Saliva, Artificial; Volatilization

2006
Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Food chemistry, 2018, Apr-15, Volume: 245

    Topics: Acetates; Aldehydes; Chromatography, Gas; Food Analysis; Fruit; Gas Chromatography-Mass Spectrometry; Morus; Odorants; Olfactometry; Sulfur Compounds; Volatile Organic Compounds

2018
Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis.
    Food research international (Ottawa, Ont.), 2019, Volume: 123

    Topics: Acetates; Adult; Aldehydes; Bread; Butylene Glycols; Consumer Behavior; Female; Fermentation; Flour; Gas Chromatography-Mass Spectrometry; Humans; Ion Mobility Spectrometry; Male; Mastication; Odorants; Pyrazines; Taste; Triticum; Volatile Organic Compounds; Young Adult

2019