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IDENTIFICATION OF THE KEY ODORANTS IN RAW FRENCH BEANS AND CHANGES DURING COOKING
Authors: HINTERHOLZER A LEMOS T SCHIEBERLE P
Citation: A. Hinterholzer et al., IDENTIFICATION OF THE KEY ODORANTS IN RAW FRENCH BEANS AND CHANGES DURING COOKING, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(3), 1998, pp. 219-222
IDENTIFICATION OF KEY AROMA COMPOUNDS GENERATED FROM CYSTEINE AND CARBOHYDRATES UNDER ROASTING CONDITIONS
Authors: HOFMANN T SCHIEBERLE P
Citation: T. Hofmann et P. Schieberle, IDENTIFICATION OF KEY AROMA COMPOUNDS GENERATED FROM CYSTEINE AND CARBOHYDRATES UNDER ROASTING CONDITIONS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(3), 1998, pp. 229-236
IDENTIFICATION OF THE MOST ODOR-ACTIVE VOLATILES IN FRESH, HAND-EXTRACTED JUICE OF VALENCIA LATE ORANGES BY ODOR DILUTION TECHNIQUES
Authors: HINTERHOLZER A SCHIEBERLE P
Citation: A. Hinterholzer et P. Schieberle, IDENTIFICATION OF THE MOST ODOR-ACTIVE VOLATILES IN FRESH, HAND-EXTRACTED JUICE OF VALENCIA LATE ORANGES BY ODOR DILUTION TECHNIQUES, Flavour and fragrance journal, 13(1), 1998, pp. 49-55
FLAVOR CONTRIBUTION AND FORMATION OF THE INTENSE ROAST-SMELLING ODORANTS 2-PROPIONYL-1-PYRROLINE AND 2-PROPIONYLTETRAHYDROPYRIDINE IN MAILLARD-TYPE REACTIONS
Authors: HOFMANN T SCHIEBERLE P
Citation: T. Hofmann et P. Schieberle, FLAVOR CONTRIBUTION AND FORMATION OF THE INTENSE ROAST-SMELLING ODORANTS 2-PROPIONYL-1-PYRROLINE AND 2-PROPIONYLTETRAHYDROPYRIDINE IN MAILLARD-TYPE REACTIONS, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2721-2726
2-OXOPROPANAL, HYDROXY-2-PROPANONE, AND 1-PYRROLINE - IMPORTANT INTERMEDIATES IN THE GENERATION OF THE ROAST-SMELLING FOOD FLAVOR COMPOUNDS2-ACETYL-1-PYRROLINE AND 2-ACETYLTETRAHYDROPYRIDINE
Authors: HOFMANN T SCHIEBERLE P
Citation: T. Hofmann et P. Schieberle, 2-OXOPROPANAL, HYDROXY-2-PROPANONE, AND 1-PYRROLINE - IMPORTANT INTERMEDIATES IN THE GENERATION OF THE ROAST-SMELLING FOOD FLAVOR COMPOUNDS2-ACETYL-1-PYRROLINE AND 2-ACETYLTETRAHYDROPYRIDINE, Journal of agricultural and food chemistry, 46(6), 1998, pp. 2270-2277
NEW AND CONVENIENT SYNTHESES OF THE IMPORTANT ROASTY, POPCORN-LIKE SMELLING FOOD AROMA COMPOUNDS 2-ACETYL-1-PYRROLINE AND 2-ACETYLTETRAHYDROPYRIDINE FROM THEIR CORRESPONDING CYCLIC ALPHA-AMINO-ACIDS
Authors: HOFMANN T SCHIEBERLE P
Citation: T. Hofmann et P. Schieberle, NEW AND CONVENIENT SYNTHESES OF THE IMPORTANT ROASTY, POPCORN-LIKE SMELLING FOOD AROMA COMPOUNDS 2-ACETYL-1-PYRROLINE AND 2-ACETYLTETRAHYDROPYRIDINE FROM THEIR CORRESPONDING CYCLIC ALPHA-AMINO-ACIDS, Journal of agricultural and food chemistry, 46(2), 1998, pp. 616-619
QUANTITATIVE STUDIES ON THE FORMATION OF KEY ODORANTS IN THERMALLY TREATED YEAST EXTRACTS USING STABLE-ISOTOPE DILUTION ASSAYS
Authors: MUNCH P SCHIEBERLE P
Citation: P. Munch et P. Schieberle, QUANTITATIVE STUDIES ON THE FORMATION OF KEY ODORANTS IN THERMALLY TREATED YEAST EXTRACTS USING STABLE-ISOTOPE DILUTION ASSAYS, Journal of agricultural and food chemistry, 46(11), 1998, pp. 4695-4701
QUANTITATIVE MODEL STUDIES ON THE EFFECTIVENESS OF DIFFERENT PRECURSOR SYSTEMS IN THE FORMATION OF THE INTENSE FOOD ODORANTS 2-FURFURYLTHIOL AND 2-METHYL-3-FURANTHIOL
Authors: HOFMANN T SCHIEBERLE P
Citation: T. Hofmann et P. Schieberle, QUANTITATIVE MODEL STUDIES ON THE EFFECTIVENESS OF DIFFERENT PRECURSOR SYSTEMS IN THE FORMATION OF THE INTENSE FOOD ODORANTS 2-FURFURYLTHIOL AND 2-METHYL-3-FURANTHIOL, Journal of agricultural and food chemistry, 46(1), 1998, pp. 235-241
QUANTITATIVE INSTRUMENTAL AND SENSORY STUDIES ON AROMA COMPOUNDS CONTRIBUTING TO A METALLIC FLAVOR DEFECT IN BUTTERMILK
Authors: HEILER C SCHIEBERLE P
Citation: C. Heiler et P. Schieberle, QUANTITATIVE INSTRUMENTAL AND SENSORY STUDIES ON AROMA COMPOUNDS CONTRIBUTING TO A METALLIC FLAVOR DEFECT IN BUTTERMILK, International dairy journal, 7(10), 1997, pp. 659-666
MODEL STUDIES ON THE PRECURSORS AND FORMATION OF THE METALLIC SMELLING (E,Z)-2,6-NONADIENOL DURING THE MANUFACTURE AND STORAGE OF BUTTERMILK
Authors: HEILER C SCHIEBERLE P
Citation: C. Heiler et P. Schieberle, MODEL STUDIES ON THE PRECURSORS AND FORMATION OF THE METALLIC SMELLING (E,Z)-2,6-NONADIENOL DURING THE MANUFACTURE AND STORAGE OF BUTTERMILK, International dairy journal, 7(10), 1997, pp. 667-674
HIGH-RESOLUTION GAS-CHROMATOGRAPHY SELECTIVE ODORANT MEASUREMENT BY MULTISENSOR ARRAY (HRGC SOMSA) - A USEFUL APPROACH TO STANDARDIZE MULTISENSOR ARRAYS FOR USE IN THE DETECTION OF KEY FOOD ODORANTS/
Authors: HOFMANN T SCHIEBERLE P KRUMMEL C FREILING A BOCK J HEINERT L KOHL D
Citation: T. Hofmann et al., HIGH-RESOLUTION GAS-CHROMATOGRAPHY SELECTIVE ODORANT MEASUREMENT BY MULTISENSOR ARRAY (HRGC SOMSA) - A USEFUL APPROACH TO STANDARDIZE MULTISENSOR ARRAYS FOR USE IN THE DETECTION OF KEY FOOD ODORANTS/, Sensors and actuators. B, Chemical, 41(1-3), 1997, pp. 81-87
COMPARISON OF KEY ODORANTS GENERATED BY THERMAL-TREATMENT OF COMMERCIAL AND SELF-PREPARED YEAST EXTRACTS - INFLUENCE OF THE AMINO-ACID-COMPOSITION ON ODORANT FORMATION
Authors: MUNCH P HOFMANN T SCHIEBERLE P
Citation: P. Munch et al., COMPARISON OF KEY ODORANTS GENERATED BY THERMAL-TREATMENT OF COMMERCIAL AND SELF-PREPARED YEAST EXTRACTS - INFLUENCE OF THE AMINO-ACID-COMPOSITION ON ODORANT FORMATION, Journal of agricultural and food chemistry, 45(4), 1997, pp. 1338-1344
EVALUATION OF KEY ODORANTS IN MILK CHOCOLATE AND COCOA MASS BY AROMA EXTRACT DILUTION ANALYSES
Authors: SCHNERMANN P SCHIEBERLE P
Citation: P. Schnermann et P. Schieberle, EVALUATION OF KEY ODORANTS IN MILK CHOCOLATE AND COCOA MASS BY AROMA EXTRACT DILUTION ANALYSES, Journal of agricultural and food chemistry, 45(3), 1997, pp. 867-872
IDENTIFICATION OF POTENT AROMA COMPOUNDS IN THERMALLY TREATED MIXTURES OF GLUCOSE CYSTEINE AND RHAMNOSE/CYSTEINE USING AROMA EXTRACT DILUTION TECHNIQUES/
Authors: HOFMANN T SCHIEBERLE P
Citation: T. Hofmann et P. Schieberle, IDENTIFICATION OF POTENT AROMA COMPOUNDS IN THERMALLY TREATED MIXTURES OF GLUCOSE CYSTEINE AND RHAMNOSE/CYSTEINE USING AROMA EXTRACT DILUTION TECHNIQUES/, Journal of agricultural and food chemistry, 45(3), 1997, pp. 898-906
EVALUATION OF THE CHARACTER IMPACT ODORANTS IN FRESH STRAWBERRY JUICEBY QUANTITATIVE MEASUREMENTS AND SENSORY STUDIES ON MODEL MIXTURES
Authors: SCHIEBERLE P HOFMANN T
Citation: P. Schieberle et T. Hofmann, EVALUATION OF THE CHARACTER IMPACT ODORANTS IN FRESH STRAWBERRY JUICEBY QUANTITATIVE MEASUREMENTS AND SENSORY STUDIES ON MODEL MIXTURES, Journal of agricultural and food chemistry, 45(1), 1997, pp. 227-232
FLAVOR OF CEREAL PRODUCTS - A REVIEW
Authors: GROSCH W SCHIEBERLE P
Citation: W. Grosch et P. Schieberle, FLAVOR OF CEREAL PRODUCTS - A REVIEW, Cereal chemistry, 74(2), 1997, pp. 91-97
STRUCTURE DETERMINATION OF 4-METHYL-3-THIAZOLINE IN ROASTED SESAME FLAVOR
Authors: SCHIEBERLE P GUNTERT M SOMMER H WERKHOFF P
Citation: P. Schieberle et al., STRUCTURE DETERMINATION OF 4-METHYL-3-THIAZOLINE IN ROASTED SESAME FLAVOR, Food chemistry, 56(4), 1996, pp. 369-372
ODOR-ACTIVE COMPOUNDS IN MODERATELY ROASTED SESAME
Authors: SCHIEBERLE P
Citation: P. Schieberle, ODOR-ACTIVE COMPOUNDS IN MODERATELY ROASTED SESAME, Food chemistry, 55(2), 1996, pp. 145-152
STUDIES ON THE METALLIC OFF-FLAVOR IN BUTTERMILK - IDENTIFICATION OF POTENT AROMA COMPOUNDS
Authors: HEILER C SCHIEBERLE P
Citation: C. Heiler et P. Schieberle, STUDIES ON THE METALLIC OFF-FLAVOR IN BUTTERMILK - IDENTIFICATION OF POTENT AROMA COMPOUNDS, Lebensmittel-Wissenschaft + Technologie, 29(5-6), 1996, pp. 460-464
MODEL STUDIES ON THE OXIDATIVE STABILITY OF ODOR-ACTIVE THIOLS OCCURRING IN FOOD FLAVORS
Authors: HOFMANN T SCHIEBERLE P GROSCH W
Citation: T. Hofmann et al., MODEL STUDIES ON THE OXIDATIVE STABILITY OF ODOR-ACTIVE THIOLS OCCURRING IN FOOD FLAVORS, Journal of agricultural and food chemistry, 44(1), 1996, pp. 251-255
POTENT AROMATIC-COMPOUNDS IN THE CRUMB OF WHEAT BREAD (FRENCH-TYPE) -INFLUENCE OF PRE-FERMENTS AND STUDIES ON THE FORMATION OF KEY ODORANTS DURING DOUGH PROCESSING
Authors: GASSENMEIER K SCHIEBERLE P
Citation: K. Gassenmeier et P. Schieberle, POTENT AROMATIC-COMPOUNDS IN THE CRUMB OF WHEAT BREAD (FRENCH-TYPE) -INFLUENCE OF PRE-FERMENTS AND STUDIES ON THE FORMATION OF KEY ODORANTS DURING DOUGH PROCESSING, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 201(3), 1995, pp. 241-248
QUANTITATION OF IMPORTANT ROAST-SMELLING ODORANTS IN POPCORN BY STABLE-ISOTOPE DILUTION ASSAYS AND MODEL STUDIES ON FLAVOR FORMATION DURINGPOPPING
Authors: SCHIEBERLE P
Citation: P. Schieberle, QUANTITATION OF IMPORTANT ROAST-SMELLING ODORANTS IN POPCORN BY STABLE-ISOTOPE DILUTION ASSAYS AND MODEL STUDIES ON FLAVOR FORMATION DURINGPOPPING, Journal of agricultural and food chemistry, 43(9), 1995, pp. 2442-2448
EVALUATION OF THE KEY ODORANTS IN A THERMALLY TREATED SOLUTION OF RIBOSE AND CYSTEINE BY AROMA EXTRACT DILUTION TECHNIQUES
Authors: HOFMANN T SCHIEBERLE P
Citation: T. Hofmann et P. Schieberle, EVALUATION OF THE KEY ODORANTS IN A THERMALLY TREATED SOLUTION OF RIBOSE AND CYSTEINE BY AROMA EXTRACT DILUTION TECHNIQUES, Journal of agricultural and food chemistry, 43(8), 1995, pp. 2187-2194
DETERMINATION OF THE CHEMICAL-STRUCTURE OF THE INTENSE ROASTY, POPCORN-LIKE ODORANT 5-ACETYL-2,3-DILHYDRO-1,4-THIAZINE
Authors: HOFMANN T HASSNER R SCHIEBERLE P
Citation: T. Hofmann et al., DETERMINATION OF THE CHEMICAL-STRUCTURE OF THE INTENSE ROASTY, POPCORN-LIKE ODORANT 5-ACETYL-2,3-DILHYDRO-1,4-THIAZINE, Journal of agricultural and food chemistry, 43(8), 1995, pp. 2195-2198
MODEL REACTIONS ON THE STABILITY OF DISULFIDES IN HEATED FOODS
Authors: GUTH H HOFMANN T SCHIEBERLE P GROSCH W
Citation: H. Guth et al., MODEL REACTIONS ON THE STABILITY OF DISULFIDES IN HEATED FOODS, Journal of agricultural and food chemistry, 43(8), 1995, pp. 2199-2203
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