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- Wagner, Juliane; Schieberle, Peter; Granvogl, Michael
- Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 132-138
- cineole; flavor compounds; isotope dilution technique; licorice; models; odor compounds; odors; stable isotopes; sucrose; vanillin
- ... Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factors between 16 and 2048 were detected; 47 thereof were identified, 23 for the first time in heated licorice. 4-Hydroxy-2,5-dimethylfuran-3(2H)-one revealed the highest FD factor of 2048, followed by 3-hydroxy-4,5-dimethylf ...
- Habler, Katharina; Geissinger, Cajetan; Hofer, Katharina; Schüler, Jan; Moghari, Sarah; Hess, Michael; Gastl, Martina; Rychlik, Michael
- Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 190-198
- 15-acetyldeoxynivalenol; 3-acetyldeoxynivalenol; Fusarium avenaceum; Fusarium culmorum; Fusarium sporotrichioides; barley; beers; boiling; brewing; cultivars; deoxynivalenol; deoxynivalenol-3-glucoside; filtration; food safety; isotope dilution technique; mashing; spent grains; stable isotopes
- ... Some information is available about the fate of Fusarium toxins during the brewing process, but only little is known about the single processing steps in detail. In our study we produced beer from two different barley cultivars inoculated with three different Fusarium species, namely, Fusarium culmorum, Fusarium sporotrichioides, and Fusarium avenaceum, producing a wide range of mycotoxins such as ...