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1. Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach

Author:
Granvogl Michael,   et al.   ; Matheis Katrin;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2016 v.64 no.43 pp. 8168-8178
ISSN:
1520-5118
Subject:
isotope dilution technique; odor compounds; odors; off flavors; rapeseed oil; seeds; stable isotopes; storage conditions
Abstract:
... The sensomics approach was used to clarify the formation of the fusty/musty off-flavor of native cold-pressed rapeseed oil. A “positive control” (PC) showing the desired sensory attributes and an oil eliciting a fusty/musty off-flavor (OF) were analyzed. Comparative aroma extract dilution analysis (cAEDA), identification experiments, quantitation by stable isotope dilution assays (SIDAs), calculat ...
DOI:
10.1021/acs.jafc.6b03527

2. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science

Author:
Granvogl Michael,   et al.   ; Wagner Juliane; Schieberle Peter;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2016 v.64 no.44 pp. 8388-8396
ISSN:
1520-5118
Subject:
Glycyrrhiza glabra; flavor; gas chromatography-mass spectrometry; isotope dilution technique; licorice; linalool; mixing; models; odor compounds; odors; stable isotopes; vanillin
Abstract:
... Application of the molecular sensory science concept including aroma extract dilution analysis (AEDA) on the basis of gas chromatography–olfactometry combined with gas chromatography–mass spectrometry elucidated the key odorants of raw licorice (Glycyrrhiza glabra L.). Fifty aroma-active compounds were located via AEDA; 16 thereof were identified in raw licorice for the first time. γ-Nonalactone, ...
DOI:
10.1021/acs.jafc.6b03676

3. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science

Author:
Granvogl Michael,   et al.   ; Ortner Eva; Schieberle Peter;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2016 v.64 no.43 pp. 8179-8190
ISSN:
1520-5118
Subject:
Brassica napus; Sinapis alba subsp. alba; flavor; isotope dilution technique; mixing; odor compounds; odors; seeds; stable isotopes; sunflower oil
Abstract:
... Heat-processing of Brassica seeds led to the formation of a characteristic pleasant popcorn-like and coffee-like aroma impression compared to the mainly pea-like aroma of the corresponding raw seeds. To analyze this phenomenon on a molecular basis, raw and roasted white mustard seeds and rapeseeds were analyzed using the sensomics approach. Application of comparative aroma extract dilution analysi ...
DOI:
10.1021/acs.jafc.6b03625

4. Quantitation of Amines in Cereal Products: Thermal Processes Are Able to Generate “Biogenic” Amines

Author:
Granvogl Michael
Source:
Cereal chemistry 2016 v.93 no.4 pp. 333-338
ISSN:
0009-0352
Subject:
aldehydes; amines; derivatization; food industry; grain foods; heat; human health; isotope dilution technique; odors; phenylalanine; stable isotopes; valine
Abstract:
... On the basis of a derivatization with dansyl chloride prior to LC-MS/MS measurement, a new quantitation method by means of stable isotope dilution analysis was developed for different amines, such as 2- and 3-methylbutylamine, methylpropylamine, and 2-phenylethylamine. The method was applied both to different cereal products and to a model system, revealing that the amines stemming from the parent ...
DOI:
10.1094/CCHEM-10-15-0209-R

5. Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

Author:
Granvogl Michael,   et al.   ; Thürer Alice;     Show all 2 Author
Source:
Journal of agricultural and food chemistry 2016 v.64 no.47 pp. 9107-9115
ISSN:
1520-5118
Subject:
acrolein; acrylamides; adverse effects; color; deep fat frying; fatty acid composition; frying oil; human health; isotope dilution technique; linoleic acid; linolenic acid; odor compounds; odors; plant fats; potato chips; potatoes; pyrazines; saturated fatty acids; stable isotopes; taste
Abstract:
... Deep-frying leads to the generation of various degradation products providing desired properties, like aroma, taste, or color, but some can have adverse effects on human health. The study investigated the influence of frying oils differing in their fatty acid compositions on the generation of desirable and undesirable compounds during deep-frying of potato chips. Selected key odorants and toxicolo ...
DOI:
10.1021/acs.jafc.6b04749

6. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

Author:
Granvogl Michael,   et al.   ; Wagner Juliane; Schieberle Peter;     Show all 3 Authors
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

7. Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

Author:
Granvogl Michael,   et al.   ; Zamora Rosario; Aguilar Isabel; Hidalgo Francisco J.;     Show all 4 Authors
Source:
Journal of agricultural and food chemistry 2016 v.64 no.27 pp. 5583-5589
ISSN:
1520-5118
Subject:
acrolein; deep fat frying; food intake; foods; high performance liquid chromatography; humans; mass spectrometry; nuclear magnetic resonance spectroscopy; onions; polyphenols; protective effect; quercetin; rapeseed oil; stable isotopes; trapping
Abstract:
... The lipid-derived carbonyl trapping ability of phenolic compounds under common food processing conditions was studied by determining the presence of carbonyl-phenol adducts in both onions fried in the laboratory and commercially crispy fried onions. Four carbonyl-phenol adducts produced between quercetin and acrolein, crotonaldehyde, or (E)-2-pentenal were prepared and characterized by ¹H and ¹³C ...
DOI:
10.1021/acs.jafc.6b02165

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

Author:
Granvogl Michael,   et al.   ; Zierer Bianca; Schieberle Peter;     Show all 3 Authors
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

9. Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit

Author:
Granvogl Michael,   et al.   ; Franitza Laura; Schieberle Peter;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2016 v.64 no.47 pp. 9041-9053
ISSN:
1520-5118
Subject:
barrels; distillation; esters; fermentation; gas chromatography-mass spectrometry; isotope dilution technique; mash; molasses; odor compounds; odors; rum; stable isotopes; vanillin; wood
Abstract:
... The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma compounds were determined by application of aroma extract dilution analysis (AEDA) in combination with gas chromatography–mass spectrometry for identific ...
DOI:
10.1021/acs.jafc.6b04046

10. Characterization of the Key Aroma Compounds in Bartlett Pear Brandies by Means of the Sensomics Concept

Author:
Granvogl Michael,   et al.   ; Willner Bianca; Schieberle Peter;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2013 v.61 no.40 pp. 9583-9593
ISSN:
1520-5118
Subject:
brandy; flavor; isotope dilution technique; odor compounds; odors; pears; stable isotopes
Abstract:
... The aroma compounds in two commercial Bartlett pear brandies clearly differing in their overall aroma profiles were detected in the volatile fractions by the aroma extract dilution analysis. In brandy A eliciting the more intense pear-like, fruity aroma, ethyl (S)-2-methylbutanoate, (E)-β-damascenone, 1,1-diethoxyethane, 2- and 3-methylbutanol, (S)-2- and 3-methylbutanoic acid, and 2-phenylethanol ...
DOI:
10.1021/jf403024t
PubMed:
24004345

11. Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

Author:
Granvogl Michael,   et al.   ; Langos Daniel; Schieberle Peter;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2013 v.61 no.47 pp. 11303-11311
ISSN:
1520-5118
Subject:
acetaldehyde; acetates; beers; dimethyl sulfide; flavor; isotope dilution technique; odor compounds; odors; phenylethyl alcohol; stable isotopes; wheat
Abstract:
... Application of aroma extract dilution analysis (AEDA) on the volatiles isolated from a commercial Bavarian wheat beer (WB A) eliciting its typical aroma profile, best described by a clove-like, phenolic odor quality, revealed 36 odorants in the flavor dilution (FD) factor range from 16 to 4096. Among them, 2-methoxy-4-vinylphenol (clove-like) and 2-phenylethanol (flowery) showed the highest FD fac ...
DOI:
10.1021/jf403912j
PubMed:
24219571

12. Development of Two Stable Isotope Dilution Assays for the Quantitation of Acrolein in Heat-Processed Fats

Author:
Granvogl, Michael,   et al.   ; Ewert, Alice; Schieberle, Peter;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2011 v.59 no.8 pp. 3582–3589
ISSN:
0021-8561
Subject:
acrolein; coconut oil; derivatization; frying; heat treatment; hydrazine; isotope dilution technique; linolenic acid; linseed; linseed oil; potato chips; rapeseed oil; stable isotopes; temperature
Abstract:
... Two stable isotope dilution assays were developed for the quantitation of acrolein in fats and oils using [13C3]-acrolein as the internal standard. First, a direct GC-MS headspace method, followed by an indirect GC-MS method using derivatization with pentafluorophenyl hydrazine, was established. Analysis of six different types of oils varying in their pattern of fatty acids showed significant diff ...
DOI:
10.1021/jf200467x
PubMed:
21401209

13. New Insights into the Formation of Aroma-Active Strecker Aldehydes from 3-Oxazolines as Transient Intermediates

Author:
Granvogl Michael,   et al.   ; Beksan Ersan; Schieberle Peter;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2012 v.60 no.25 pp. 6312-6322
ISSN:
1520-5118
Subject:
chocolate; gas chromatography; hydrolysis; ionization; isotope dilution technique; mass spectrometry; mastication; nuclear magnetic resonance spectroscopy; odors; phenylacetaldehyde; saliva; stable isotopes
Abstract:
... 2-Substituted-5-methyl-3-oxazolines, a novel class of aroma precursors that are able to release the respective Strecker aldehydes by hydrolysis, were identified. Hydrolysis can take place after the addition of water or with human saliva during mastication, respectively. 2-Isobutyl-, 2-sec-isobutyl-, 2-isopropyl, and 2-benzyl-5-methyl-3-oxazolines were synthesized and structurally identified by mea ...
DOI:
10.1021/jf301489j
PubMed:
22656242

14. Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

Author:
Granvogl, Michael,   et al.   ; Chetschik, Irene; Schieberle, Peter;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2010 v.58 no.20 pp. 11018-11026
ISSN:
0021-8561
Subject:
peanut meal; peanuts; quantitative analysis; gas chromatography; olfactometry; pyrazines; lipids; roasting; odor compounds; food composition; odors; stable isotopes; chemical degradation
Abstract:
... By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC-olfactometry (GC-O), were quantitated in raw peanuts, and the concentrations of 38 odorants were determined in pan-roasted peanut meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds ...
DOI:
10.1021/jf1026636

15. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products

Author:
Granvogl, Michael,   et al.   ; Schieberle, Peter;     Show all 2 Author
Source:
European food research & technology 2007 v.225 no.5-6 pp. 857-863
ISSN:
1438-2377
Subject:
acrylamides; asparagine; catalysts; charcoal; cocoa beans; coffee products; derivatization; food research; liquid chromatography; nitrogen; popcorn; roasting; stable isotopes; tandem mass spectrometry; Ghana; Indonesia
Abstract:
... Based on recent results confirming 3-aminopropionamide (3-APA) as a very effective precursor of acrylamide in the absence of further “catalysts”, this compound was quantified for the first time in cocoa masses, cocoa beans, coffee and cereal products by LC-MS-MS after derivatisation with dansyl chloride. Cocoa masses contained >3000 μg/kg of 3-APA, but varied significantly in its concentration. Fo ...
DOI:
10.1007/s00217-006-0492-9

16. Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof

Author:
Granvogl, Michael,   et al.   ; Chetschik, Irene; Schieberle, Peter;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2008 v.56 no.21 pp. 10237-10243
ISSN:
0021-8561
Subject:
peanuts; organic foods; odor compounds; raw foods; odors; peanut meal; roasting
Abstract:
... Application of an aroma extract dilution analysis on an aroma distillate prepared from organically grown, raw West-African peanuts (Cameroon) revealed 36 odor-active areas in the flavor dilution (FD) factor range of 1 to 2048. The identification experiments, which were all performed by using the respective reference chemicals, revealed 2-isopropyl-3-methoxypyrazine (earthy, pea-like), 2-isobutyl-3 ...
DOI:
10.1021/jf802102u
PubMed:
18939847

17. 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

Author:
Granvogl, Michael,   et al.   ; Czerny, Michael; Christlbauer, Martin; Christlbauer, Monika; Fischer, Anja; Hammer, Michaela; Hartl, Cornelia; Hernandez, Noelia Moran; Schieberle, Peter;     Show all 9 Authors
Source:
European food research & technology 2008 v.228 no.2 pp. 265-273
ISSN:
1438-2377
Subject:
aqueous solutions; foods; odor compounds; odors
Abstract:
... 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 odour thresholds of eighty-four compounds previously characterised as key food odorants were re-evaluated and compared to literature results. In addition, the odour thresholds of ten odorants are reported here for ...
DOI:
10.1007/s00217-008-0931-x