Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
- W. Engel, W. Bahr, P. Schieberle
- Chemistry
- 3 August 1999
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 new…
Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants.
- M. Rychlik, P. Schieberle, W. Grosch
- Psychology
- 1998
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
- Å. Hansen, P. Schieberle
- Biology
- 2005
Changes in key aroma compounds of Criollo cocoa beans during roasting.
- F. Frauendorfer, P. Schieberle
- Chemistry, MedicineJournal of Agricultural and Food Chemistry
- 17 October 2008
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.
Coffee, Tea, Cocoa
- H. Belitz, W. Grosch, P. Schieberle
- Biology
- 2004
Coffee (coffee beans) includes the seeds of crimson fruits from which the outer pericarp is completely removed and the silverskin (spermoderm) is occasionally removed. The seeds may be raw or…
Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)
- A. Buettner, M. Mestres, A. Fischer, J. Guasch, P. Schieberle
- Chemistry
- 2003
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 subsequently…
Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.
- A. Dunkel, M. Steinhaus, T. Hofmann
- BiologyAngewandte Chemie
- 7 July 2014
This perspective gives insight into nature's chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses.
New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors
- P. Schieberle
- Chemistry
- 1995
Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
- F. Frauendorfer, P. Schieberle
- Chemistry, MedicineJournal of Agricultural and Food Chemistry
- 29 June 2006
The overall sensory evaluation of this aroma recombinate versus the cocoa powder clearly indicated that the 24 compounds represented the typical sweet, cocoa-like odor of the real sample.
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses.
- M. Jezussek, B. O. Juliano, P. Schieberle
- Medicine, ChemistryJournal of Agricultural and Food Chemistry
- 2 February 2002
Differences in the FD factors between the varieties were found for the previously unknown rice aroma compound 3-hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon; seasoning-like), which was higher in B 370 than in IMS and KK.
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