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You searched for: Subject isotope dilution technique Remove constraint Subject: isotope dilution technique Subject flavor compounds Remove constraint Subject: flavor compounds
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1. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

Author:
Wagner Juliane; Schieberle Peter; Granvogl Michael
Source:
Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 132-138
ISSN:
1520-5118
Subject:
cineole; flavor compounds; isotope dilution technique; licorice; models; odor compounds; odors; stable isotopes; sucrose; vanillin
Abstract:
... 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 ...
DOI:
10.1021/acs.jafc.6b04499

2. Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy

Author:
Zierer Bianca; Schieberle Peter; Granvogl Michael
Source:
Journal of agricultural and food chemistry 2016 v.64 no.50 pp. 9515-9522
ISSN:
1520-5118
Subject:
acetates; acetic acid; brandy; flavor compounds; isotope dilution technique; manufacturing; mash; odor compounds; odors; pears; phenylethyl alcohol; stable isotopes
Abstract:
... Application of aroma extract dilution analysis to Bartlett pears and the fermented mash produced thereof revealed 24 and 34 aroma-active compounds in the flavor dilution (FD) factor range between 8 and 8192. Twenty-eight compounds, which have not been described before in Bartlett pears or in fermented pear mash, were identified. While ethyl (E,Z)-2,4-decadienoate (pear-like, metallic odor impressi ...
DOI:
10.1021/acs.jafc.6b04612

3. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

Author:
Laura Franitza; Michael Granvogl; Peter Schieberle
Source:
Journal of agricultural and food chemistry 2016 v.64 no.3 pp. 637-645
ISSN:
0021-8561
Subject:
decanoic acid; ethanol; flavor compounds; isotope dilution technique; odor compounds; odors; prices; rum; stable isotopes; vanillin
Abstract:
... Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application of aroma extract dilution analysis (AEDA) on a distillate of volatiles prepared from rum A revealed 40 aroma-active compounds in the flavor dilution (FD) factor range from 8 to 2048. The identification experiments indicated cis-whiske ...
DOI:
10.1021/acs.jafc.5b05426

4. Characterization of the Key Aroma Compounds in a Commercial Amontillado Sherry Wine by Means of the Sensomics Approach

Author:
Pauline Marcq; Peter Schieberle
Source:
Journal of agricultural and food chemistry 2015 v.63 no.19 pp. 4761-4770
ISSN:
0021-8561
Subject:
distillation; evaporation; flavor; flavor compounds; isotope dilution technique; odor compounds; odors; phenylethyl alcohol; sherry; stable isotopes
Abstract:
... An aroma extract dilution analysis (AEDA) carried out on the volatile fraction isolated by extraction/solvent-assisted flavor evaporation (SAFE) distillation from a commercial Amontillado sherry wine revealed 37 odor-active compounds with flavor dilution (FD) factors in the range of 16-4096. Among them, 2-phenylethanol (flowery, honey-like) and ethyl methylpropanoate (fruity) showed the highest FD ...
DOI:
10.1021/acs.jafc.5b01418

5. Characterization of the Aroma Signature of Styrian Pumpkin Seed Oil (Cucurbita pepo subsp. pepo var. Styriaca) by Molecular Sensory Science

Author:
Poehlmann Susan; Schieberle Peter
Source:
Journal of agricultural and food chemistry 2013 v.61 no.12 pp. 2933-2942
ISSN:
1520-5118
Subject:
Cucurbita pepo; flavor compounds; isotope dilution technique; methanethiol; mixing; odor compounds; odors; potatoes; pumpkins; sensory evaluation; stable isotopes; sunflower oil
Abstract:
... Application of the aroma extract dilution analysis on a distillate prepared from an authentic Styrian pumpkin seed oil followed by identification experiments led to the characterization of 47 odor-active compounds in the flavor dilution (FD) factor range of 8–8192 among which 2-acetyl-1-pyrroline (roasty, popcorn-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), 2-methoxy-4-vinylphenol (clove ...
DOI:
10.1021/jf400314j
PubMed:
23461409

6. Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue

Author:
Grosshauser Sonja; Schieberle Peter
Source:
Journal of agricultural and food chemistry 2013 v.61 no.16 pp. 3804-3813
ISSN:
1520-5118
Subject:
Agaricus bisporus; flavor compounds; frying; isotope dilution technique; mushrooms; odor compounds; odors; phenylacetaldehyde; potatoes; stable isotopes
Abstract:
... Application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from pan-fried white mushrooms (Agaricus bisporus L.) revealed 40 odor-active compounds in the flavor dilution (FD) factor range of 8–8192, among which the caramel-like smelling 4-hydroxy-2,5-dimethylfuran-3(2H)-one showed the highest FD factor of 8192, followed by 2-propionyl-1-pyrroline (popcorn-like) and 3-h ...
DOI:
10.1021/jf4006752
PubMed:
23581517

7. Analysis of 2-aminoacetophenone in wine using a stable isotope dilution assay and multidimensional gas chromatography-mass spectrometry

Author:
Schmarr, H.G.; Ganss, S.; Sang, W.; Potouridis, T.
Source:
Journal of chromatography 2007 v.1150 no.1-2 pp. 78-84
ISSN:
0021-9673
Subject:
white wines; off flavors; flavor compounds; gas chromatography; mass spectrometry; isotope dilution technique; stable isotopes
DOI:
10.1016/j.chroma.2006.09.001

8. Synthesis of deuterated gamma-lactones for use in stable isotope dilution assays

Author:
Hislop, J.A.; Hunt, M.B.; Fielder, S.; Rowan, D.D.
Source:
Journal of agricultural and food chemistry 2004 v.52 no.23 pp. 7075-7083
ISSN:
0021-8561
Subject:
flavor compounds; lactones; isotope dilution technique; deuterium; synthesis; food chemistry
Abstract:
... Two syntheses of deuterated gamma-lactones for use as internal standards in stable isotope dilution assays (SIDA) were developed. [2,2,3,3-2H4]-gamma-Octa-, -gamma-deca-, and -gamma-dodecalactones with >89% deuterium incorporation were prepared in 27, 17, and 19% overall yields, respectively, by the reduction of a doubly protected hydroxypropiolic acid with deuterium gas. [3,3,4-2H3]-gamma-Octa- a ...
DOI:
10.1021/jf048885b

9. Quantitative analysis on 2-acetyl-1-pyrroline of an aromatic rice by stable isotope dilution method and model studies on its formation during cooking

Author:
Yoshihashi, T.
Source:
Journal of food science 2002 v.67 no.2 pp. 619-622
ISSN:
0022-1147
Subject:
rice; cooking; heat treatment; Oryza sativa; seedlings; roots; rice hulls; flavor compounds; chemical reactions; quantitative analysis; stable isotopes; isotope dilution technique; gas chromatography; mass spectrometry
Abstract:
... A quantitative analysis of 2-acetyl-1-pyrroline from aromatic rice samples using a stable isotope dilution method was developed. The compound was extracted from seedlings, roots, and husks at room temperature for 2 h, whereas milled or brown rice samples were extracted at 75 degrees C. The recovery of 2-acetyl-1-pyrroline was linear from 5 to 5000 ng/g with sensitivity of less than 0.1 ng/g. 2-Ace ...
DOI:
10.1111/j.1365-2621.2002.tb10648.x

10. Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies

Author:
Kirchhoff, E.; Schieberle, P.
Source:
Journal of agricultural and food chemistry 2001 v.49 no.9 pp. 4304-4311
ISSN:
0021-8561
Subject:
rye flour; lactic acid bacteria; smell; isotope dilution technique; flavor compounds; breads; odor compounds; odors; lactic acid
Abstract:
... An investigation of the volatile fraction of a freshly prepared sourdough rye bread crumb by means of the aroma extract dilution analysis (AEDA), followed by identification experiments, revealed 22 flavor compounds in the flavor dilution (FD) factor range of 128 to 2048. Quantitations performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAV; ratio of concen ...
DOI:
10.1021/jf010376b
PubMed:
11559129

11. Solid-phase microextraction method development for headspace analysis of volatile flavor compounds

Author:
Roberts, D.D.; Pollien, P.; Milo, C.
Source:
Journal of agricultural and food chemistry 2000 v.48 no.6 pp. 2430-2437
ISSN:
0021-8561
Subject:
volatile compounds; flavor compounds; adsorption; coffee (beverage); isotope dilution technique
DOI:
10.1021/jf991116l
PubMed:
10888563

12. Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. 1. Aldehydes

Author:
Lin, J.; Welti, D.H.; Vera, F.A.; Fay, L.B.; Blank, I.
Source:
Journal of agricultural and food chemistry 1999 v.47 no.7 pp. 2813-2821
ISSN:
0021-8561
Subject:
aldehydes; flavor compounds; volatile compounds; chemical degradation; synthesis; isotope labeling; spectral analysis; isotope dilution technique
Abstract:
... The isotopically labeled compounds [5,6-(2)H(2)]hexanal (d-I), [2,3-(2)H(2)]-(E)-2-nonenal (d-II), [3,4-(2)H(2)]-(E,E)-2,4-nonadienal (d-III), and [3,4-(2)H(2)]-(E,E)-2,4-decadienal (d-IV) were prepared in good yields using new or improved synthesis procedures. Labeling position, chemical purity, and isotopic distribution of the compounds were characterized by various MS and NMR techniques. These ...
DOI:
10.1021/jf9902088
PubMed:
10552570

13. Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. 2. Vinyl ketones

Author:
Lin, J.; Welti, D.H.; Vera, F.A.; Fay, L.B.; Blank, I.
Source:
Journal of agricultural and food chemistry 1999 v.47 no.7 pp. 2822-2829
ISSN:
0021-8561
Subject:
ketones; flavor compounds; volatile compounds; chemical degradation; synthesis; isotope labeling; spectral analysis; isotope dilution technique
Abstract:
... The isotopically labeled compounds [5,6-(2)H(2)]-(Z)-1,5-octadien-3-one (d-I) and [1-(2)H(1;2),2-(2)H(1;1)]-1-octen-3-one (d-II), as well as the unlabeled reference compound (Z)-1,5-octadien-3-one (I) were prepared by improved synthesis procedures Labeling position, chemical purity, and isotopic distribution of the compounds were characterized by various MS and NMR techniques. These molecules are ...
DOI:
10.1021/jf9902090
PubMed:
10552571

14. Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat

Author:
Kerscher, R.; Grosch, W.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.5 pp. 1954-1958
ISSN:
0021-8561
Subject:
beef; pork; chicken meat; heat treatment; thiols; flavor compounds; volatile compounds; quantitative analysis; lamb meat; isotope dilution technique
Abstract:
... A stable isotope dilution assay was developed for quantification of the potent odorants 2-methyl-3-furanthiol (MFT), 2-furfurylthiol (FFT), 2-mercapto-3-pentanone (2M3P), and 3-mercapto-2-pentanone (3M2P) in heated meat. The volatiles of meat were extracted with dichloromethane, which was spiked with definite amounts of stable isotopomers of MFT, FFT, and 3M2P. The analytes and their labeled stand ...
DOI:
10.1021/jf970892v

15. Quantitative model studies on the effectiveness of different percursor systems in the formation of the intense food odorants 2-furfurylthiol and 2-methyl-3-furanthiol

Author:
Hofmann, T.; Schieberle, P.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.1 pp. 235-241
ISSN:
0021-8561
Subject:
thiols; odors; flavor compounds; heat treatment; temperature; pH; water content; synthesis; yields; quantitative analysis; models; food processing; isotope dilution technique
Abstract:
... The yields of the two intense food odorants 2-furfurylthiol (FFT) and 2-methyl-3 -furanthiol (MFT) obtained by heating mixtures of possible precursors in model s ystems varying in temperature, pH value, or water content were determined by usi ng stable isotope dilution assays. Although pentoses generated much higher amoun ts of FFT and MFT than hexoses when heated in the presence of cysteine, gluc ...
DOI:
10.1021/jf9705983

16. Quantitative studies on the formation of key odorants in thermally treated yeast extracts using stable isotope dilution assays

Author:
Munch, P.; Schieberle, P.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.11 pp. 4695-4701
ISSN:
0021-8561
Subject:
yeast extract; odors; flavor compounds; amino acids; heat treatment; chemical reactions; quantitative analysis; stable isotopes; models; isotope dilution technique
Abstract:
... Eighteen compounds recently identified as key odorants in yeast extracts were quantified by stable isotope dilution assays, and their odor activity values (OAV; ratio of concentration to odor threshold) were calculated. In a thermally treated commercial yeast extract (CYE) as well as in a self-prepared bakers' yeast extract (SPYE), both exhibiting roasty, meat-like odors, 2-methyl-3-furanthiol, 2- ...
DOI:
10.1021/jf980511t

17. Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures

Author:
Schieberle, P.; Hofmann, T.
Source:
Journal of agricultural and food chemistry 1997 v.45 no.1 pp. 227-232
ISSN:
0021-8561
Subject:
strawberries; fruit juices; chemical composition; volatile compounds; odors; stable isotopes; flavor compounds; quantitative analysis; sensory evaluation; spectral analysis; isotope dilution technique
Abstract:
... 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 values (ratio of concentration to odor threshold), on the basis of odor thresholds in water, revealed especially the six compounds (Z)-3-hexenal (green), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like, ...
DOI:
10.1021/jf960366o

18. Formation of 3-hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolone) from 4-hydroxy-L-isoleucine and 3-amino-4,5-dimethyl-3,4-dihydro-2(5H)-furanone

Author:
Blank, I.; Lin, J.; Fumeaux, R.; Welti, D.H.; Fay, L.B.
Source:
Journal of agricultural and food chemistry 1996 v.44 no.7 pp. 1851-1856
ISSN:
0021-8561
Subject:
quantitative analysis; deamination; models; furans; isoleucine; pH; flavor compounds; oxidation; spectral analysis; isotope dilution technique; synthesis; ketones
Abstract:
... The proposed formation of 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone) from 4-hydroxy-L-isoleucine (1) and the corresponding lactone 3-amino-4,5-dimethyl-3,4-dihydro-2(5H)-furanone (2) by thermally induced oxidative deamination was corroborated. The formation of sotolone was studied in model systems by reacting 1 or 2 with different carbonyl compounds in a phosphate buffer at pH 5 at 100 degre ...
DOI:
10.1021/jf9506702

19. Studies on character impact odorants of coffee brews

Author:
Semmelroch, P.; Grosch, W.
Source:
Journal of agricultural and food chemistry 1996 v.44 no.2 pp. 537-543
ISSN:
0021-8561
Subject:
coffee (beverage); odors; flavor compounds; chemical composition; extraction; Coffea arabica; sensory evaluation; isotope dilution technique
Abstract:
... Twenty-two compounds, which had been revealed by dilution experiments as potent odorants, were quantified by stable isotope dilution assays in brews prepared from roasted Arabica (Coffea arabica) and Robusta coffees (Coffea canephora var. Robusta). Calculation of odor activity values (OAVs; ratio of concentration to odor threshold) indicated 2-furfurylthiol, 3-mercapto-3-methylbutyl formate, metha ...
DOI:
10.1021/jf9505988

20. Methoxypyrazines in red wines: occurrence of 2-methoxy-3-(1-methylethyl) pyrazine

Author:
Allen, M.S.; Lacey, M.J.; Boyd, S.J.
Source:
Journal of agricultural and food chemistry 1995 v.43 no.3 pp. 769-772
ISSN:
0021-8561
Subject:
wines; flavor compounds; pyrazines; quantitative analysis; deuterium; isotope labeling; gas chromatography; mass spectrometry; isotope dilution technique
Abstract:
... Methoxypyrazine quantitative analysis by stable isotope dilution gas chromatography-mass spectrometry has identified a wine in which the concentration of 2-methoxy-3-(1-methylethyl)pyrazine (isopropylmethoxypyrazine) in one bottle (9.7 ng/L) was comparable with the concentration of 2-methoxy-3-(2-methylpropyl)pyrazine (isobutylmethoxypyrazine) (9.3 ng/L). At this concentration, sensory detection t ...
DOI:
10.1021/jf00051a038