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Potent odorants of the roasted powder and brew of Arabica coffee
ZusammenfassungDie Aromaextrakt-Verdünnungsanalyse (AEVA) von Röstkaffee ergab 13 wichtige Geruchsstoffe: 2-Methyl-3-furanthiol (I), 2-Furfurylthiol (II), Methional (III),… Expand
Character Impact Odour Compounds of Different Kinds of Butter
Abstract Sensory evaluation of five different kinds of butter revealed an Irish sour cream butter (ISC) and a farmer sour cream butter (FSC) with the highest overall odour intensities. Nineteen… Expand
Aroma impact compounds of arabica and robusta coffee. Qualitative and quantitative investigations.
The volatile components of roasted Arabica and Robusta coffees (powder and brew) were analysed by gas chromatography-olfactometry (GC/O) which revealed the odorants having the highest odor-activity… Expand
Synthesis of six deuterated sulfur containing odorants to be used as internal standards in quantification assays
ZusammenfassungDie Synthese von mit Deuterium markiertem 2-Furfurylthiol, 2-Methyl-3-mercaptofuran und seinem Disulfid, 2,4,5-Trimethylthiazol, 3-Mercapto-2-pentanon und 3-(Methylthio)propanal wird… Expand
Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its methyl ether using a stable isotope dilution assay
A stable isotope dilution assay has been developed for the quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DHF) and its methyl ether in fresh and processed fruits. Application of… Expand
Mollugoside, an iridoid glucoside from Galium mollugo
Abstract Mollugoside, a new iridoid glucoside isolated from Galium mollugo , has been characterized as the 8α-hydroxyapodanthoside by simple chemical transformations and comparison of 13 C NMR… Expand
Sensory study on the character-impact flavour compounds of dill herb (Anethum graveolens L.)
Abstract The dependence of the characteristic odour note of dill herb on the concentration levels of five compounds, having the highest odour units in an extract obtained from the fresh material, was… Expand
Quantitative determination of .beta.-damascenone in foods using a stable isotope dilution assay
The aim was to develop such an assay for β-damascenone and to apply it for the analysis of roasted coffee (powder and brew), black tea, honey and beer samples.
Changes in the flavour of butter oil during storage
ZusammenfassungDurch Aromaextraktverdünnungsanalyse der flüchtigen Verbindungen von Butterschmalz wurden 19 Aromastoffe mit FD-Faktoren im Bereich 32 bis 4096 ermittelt. Von diesen Verbindungen… Expand
Evaluation of potent odorants in Parsley leaves [Petroselinum crispum (Mill.) Nym. ssp. crispum] by aroma extract dilution analysis
Aroma extract dilution analysis of parsley leaf volatiles resulted in 14 odour compounds having high factors of dilution. Thirteen of these compounds were identified as methyl 2-methylbutanoate,… Expand