pyrroles has been researched along with 6-acetyl-1,2,3,4-tetrahydropyridine 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 |
|---|---|
| Dake, GR; Harrison, TJ | 1 |
| Adams, A; De Kimpe, N | 1 |
| Abbaspour Tehrani, K; Adams, A; De Kimpe, N; Deblander, J; Van Aeken, S | 1 |
1 review(s) available for pyrroles and 6-acetyl-1,2,3,4-tetrahydropyridine
| Article | Year |
|---|---|
Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.
Topics: Flavoring Agents; Food Additives; Food Industry; Maillard Reaction; Pyridines; Pyrroles; Thiazines; Thiazoles | 2006 |
2 other study(ies) available for pyrroles and 6-acetyl-1,2,3,4-tetrahydropyridine
| Article | Year |
|---|---|
An expeditious, high-yielding construction of the food aroma compounds 6-acetyl-1,2,3,4-tetrahydropyridine and 2-acetyl-1-pyrroline.
Topics: Food; Food Additives; Odorants; Pyridines; Pyrroles | 2005 |
New short and general synthesis of three key Maillard flavour compounds: 2-Acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine.
Topics: Flavoring Agents; Maillard Reaction; Pyridines; Pyrroles; Taste; Thiazines | 2015 |