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Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
Abstract A compact and versatile distillation unit was developed for the fast and careful isolation of volatiles from complex food matrices. In connection with a high vacuum pump (5×10–3 Pa), the newExpand
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
TLDR
Results of studies aimed at indicating the influence of the dough and bread recipe, the regime used in dough fermentation, and the metabolic activities of sourdough bacteria and yeasts on the final bread aroma are summarized in this review. Expand
Changes in key aroma compounds of Criollo cocoa beans during roasting.
TLDR
A strong increase in the concentrations of the Strecker aldehydes 3-methylbutanal and phenylacetaldehyde as well as 4-hydroxy-2,5-dimethyl-3(2H)-furanone was measured, suggesting that these odorants should contribute most to the changes in the overall aroma after roasting. Expand
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
Literature data on odour thresholds of volatile food constituents, and, in particular on their odour quality, may differ significantly. In order to obtain more reliable sensory data, the odourExpand
Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation.
TLDR
3-Aminopropionamide has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal degradation of asparagine initiated by reducing carbohydrates or aldehydes, respectively and it could be shown that the biogenic amine was present in several potato cultivars in different amounts. Expand
Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis
ZusammenfassungDie neutral/basischen flüchtigen Verbindungen aus Weißbrot- and Roggenbrotkrusten wurden durch Capillar-Gaschromatographie, sensorische Beurteilung des Trägergasstromes and mit einerExpand
Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)
Abstract. In an extract of the peel from clementines, prepared by solvent extraction, 42 odour-active compounds were detected by application of an aroma extract dilution analysis and subsequentlyExpand
Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures
Twelve odorants, previously identified with high flavor dilution (FD) factors, were quantified in a fresh strawberry juice by using stable isotope dilution assays. Calculation of odor activity valuesExpand
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
TLDR
Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating. Expand
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