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

Martin Czerny1, Martin Christlbauer1, Monika Christlbauer2, Anja Fischer1, Michael Granvogl2, Michaela Hammer1, Cornelia Hartl2, Noelia Moran Hernandez1, Peter Schieberle1
1German Research Centre for Food Chemistry, Technical University of Munich, Lichtenbergstrasse 4, 85748, Garching, Germany
2Department of Chemistry, Technical University of Munich, Lichtenbergstrasse 4, 85748, Garching, Germany

Tóm tắt

Từ khóa


Tài liệu tham khảo

Nijssen LM, Visscher CA, Maarse A, Willemsen LC (2007) Volatile compounds in foods. TNO Nutrition and Food Research Institute, Zeist, The Netherlands

Rychlik M, Schieberle P, Grosch W (1998) Compilation of odor thresholds, odor qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-9803426-5-4

Fazzalari FA (1978) Compilation of Odor and Taste Threshold Values. American Society of Testing and Materials, Philadelphia

Demole E, Enggist P, Ohloff G (1982) Helv Chim Acta 65:1785–1794

Pittet AO, Rittersbacher P, Muralidhara R (1970) J Agric Food Chem 18:929–933

Rothe M, Thomas B (1963) Z Lebensm Unters Forsch 119:302–310

Buttery RG, Seifert RM, Guadagni DG, Ling LC (1971) J Agric Food Chem 19:524–529

Keith ES, Powers JJ (1968) J Food Sci 33:213–218

Larsen M, Poll L (1992) Z Lebensm Unters Forsch 195:120–123

Tandon KS, Baldwin EA, Shewfelt RL (2000) Postharvest Biol Technol 20:261–268

Buttery RG, Ling LC (1997) Lebensm Wiss Technol 30:109–110

Schieberle P, Grosch W (1992) Flavour Fragr J 7:213–218

Schieberle P, Grosch W (1991) Z Lebensm Unters Forsch 192:130–135

Cullere L, Escudero A, Cacho J, Ferreira V (2004) J Agric Food Chem 52:1653–1660

Ong PKC, Acree TE, Lavin EH (1998) J Agric Food Chem 46:611–615

Bücking M, Steinhart H (2002) J Agric Food Chem 50:1529–1534

Gassenmeier K, Schieberle P (1995) Z Lebensm Unters Forsch 201:241–248

Buttery RG, Ling LC, Juliano BO, Turnbaugh JG (1983) J Agric Food Chem 31:823–826

Blank I, Fischer K-H, Grosch W (1989) Z Lebensm Unters Forsch 189:426–433

Schieberle P (1995) New developments in methods for analysis of volatile flavor compounds and their precursors. In: Gaonkar AG (ed) Characterization of food: emerging methods. Elsevier, Amsterdam, pp 403–431

ASTM Standard E679-04. ASTM Book of Standards 15: General products, chemical specialties, and end use products, vol 8. American Society of Testing and Materials, Philadelphia, USA, 2005, ISBN: 0803140517

Guadagni DG, Buttery RG, Teranishi JG (1972) J Sci Food Agric 23:1435–1444

Komarek D (2001) Key odorants in beer—influence of storage on the flavor stability. PhD thesis, TU Munich

Semmelroch P, Grosch W (1996) J Agric Food Chem 44:537–543

Schieberle P, Ofner S, Grosch W (1990) J Food Sci 55:193–195

Flath RA, Black DR, Guadagni DG, McFadden WH, Schultz TH (1967) J Agric Food Chem 15:29–35

Mulders JE (1973) Z Lebensm Unters Forsch 151:310–317

Karagül-Yüceer Y, Vlahovich KN, Drake MA, Cadwallader KR (2003) J Agric Food Chem 51:6797–6801

Larsen M, Poll L (1990) Z Lebensm Unters Forsch 191:129–131

Blank I, Sen A, Grosch W (1992) Food Chem 43:337–343

Buttery RG, Ling LC (1995) J Agric Food Chem 43:1878–1882

Patton S (1964) Food Sci 29:679–680

Schnabel K-O, Belitz H-D, von Ranson C (1988) Z Lebensm Unters Forsch 187:215–223

Buttery RG, Black DR, Guadagni DG, Ling LC, Conolly G, Teranishi R (1974) J Agric Food Chem 22:773–777

Amoore JE, Ventstrom D (1966) J Food Sci 31:118–128

Ong PKC, Acree TE (1999) J Agric Food Chem 47:665–670

Buttery RG, Seifert RM, Guadagni DG, Ling LC (1969) J Agric Food Chem 17:1322–1327

Engel KH, Flath RA, Buttery RG, Mon TR, Ramming DW, Teranishi R (1988) J Agric Food Chem 36:549–553

Cerny C, Grosch W (1993) Z Lebensm Unters Forsch 196:417–422

Buttery RG, Guadagni DG, Ling LC, Seifert RM, Lipton W (1976) J Agric Food Chem 24:829–832

Christlbauer M (2005) Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas. PhD thesis, TU Munich. German Research Centre for Food Chemistry, Garching, Germany, ISBN 3-938896-00-0

Heiler C, Schieberle P (1997) Int Dairy J 7:659–666

Mutti BS (2002) Aroma of freshly cooked potatoes. Influence of variety and storage as well as comparison with the aroma of dried potatoes (in German). PhD thesis, TU Munich, ISBN 3-934767-12-5

Buttery RG, Seifert RM, Ling LC, Soderstrom EL, Ogawa JM, Turnbaugh JG (1982) J Agric Food Chem 30:1208–1211

Pyysalo T, Suihko M, Honkanen E (1977) Lebensm Wiss Technol 10:36–39

Buttery RG, Ling LC, Stern DJ (1997) J Agric Food Chem 45:837–843

Audouin V, Bonnet F, Vickers ZM, Reineccius GA (2001) In: Leland, JV, Schieberle P, Buettner A, Acree TE (eds) Gas Chromatography Olfactometry. The State of Art. American Chemical Society, pp 156–171

Schuh C, Schieberle P (2006) J Agric Food Chem 54:916–924

McGill AS, Hardy R, Burt JR, Gunstone FD (1974) J Sci Fd Agric 25:1477–1489

Eriksson CE, Lundgren B, Vallentin K (1976) Chem Senses 2:3–15

Masanetz C, Grosch W (1998) Flavour Fragr J 13:115–124

Kerler J, Grosch W (1996) J Food Sci 61:1271–1274

Wilson CW, Shaw PE, Knight RJ (1990) J Agric Food Chem 38:1556–1559

Buttery RG, Turnbaugh JG, Ling LC (1988) J Agric Food Chem 36:1006–1009

Mihara S, Masuda H (1988) J Agric Food Chem 36:1242–1247

Fritsch H, Schieberle P (2005) J Agric Food Chem 53:7544–7551

Wassermann AE (1966) J Food Sci 31:1005–1010

Amoore JE, Forrester LJ, Pelosi P (1976) Chem Senses Flavor 2:17–25

Buttery RG, Teranishi R, Ling LC, Turnbaugh JG (1990) J Agric Food Chem 38:336–340

Takeoka GR, Flath RA, Mon TR, Teranishi R, Guentert M (1990) J Agric Food Chem 38:471–477

Buttery RG, Haddon WF, Seifert RM, Turnbaugh JG (1984) J Agric Food Chem 32:676–678

Jezussek M (2002) Aroma generation during cooking of brown rice (Oryza sativa L.) and Pandanus amaryllifolis Roxb. leaves (in German). PhD thesis, TU Munich, ISBN 3-934767-73-7

Kerscher R (2000) Animal species related aroma differences of heated meat (in German). PhD thesis, TU Munich, ISBN 3-934767-13-3

Guadagni DG, Buttery RG, Harris J (1966) J Sci Fd Agric 17:142–144

Pino J, Torricella R, Örsi F (1986) Die Nahrung 30:783–790

Guadagni DG, Buttery RG, Okano S (1963) J Sci Fd Agric 14:761–765

Buttery RG, Guadagni DG, Ling LC (1978) J Agric Food Chem 26:791–793

Pyysalo H, Suihko M (1976) Lebensm Wiss Technol 9:371–376

Münch P, Schieberle P (1998) J Agric Food Chem 46:4695–4701

Buettner A, Schieberle P (2001) J Agric Food Chem 49:2387–2394

Semmelroch P, Laskawy G, Blank I, Grosch W (1995) Flavour Fragr J 10:1–7

Schieberle P (1998) Z Lebensm Unters Forsch 193:558–565