Toelstede, Simone; Hofmann, Thomas Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese, 2008/07/01, DOI: 10.1021/jf800552n

Taste threshold determined in the emulsifier Emultop (0.02% in water). Taste threshold for sourness. Fatty acids, biogenic amines, glutamyl-peptides determination in cheese.

Warendorf, T. Taste-active compounds in bouillon (in German). Ph.D. thesis, Technische Universita¨t Mu¨nchen, 1991.

Taste threshold for sourness. Taste-active compounds were determined in the water-soluble extract (WSE), if not stated otherwise. Taste threshold concentrations (TC) were determined in bottled water by means of a triangle test and are given as the mean of triplicates or taken from the literature.

Toelstede und Hofmann, 2008b

Schwellenwert für sauer. Geschmacksschwellenwerte [µmol/L] wurden in mineralstoffarmen Wasser bei pH 5,3 ermittelt oder aus der Literatur übrenommen

Grosch W, Zeiler-Hilgart G, Cerny C, Guth H (1993) Studies on the formation of odorants contributing to meat flavours. In: Progress in Flavour Precursor Studies (Schreier P, Winterhalter P, eds) Allured Publishing Corporation, Carol Stream, pp 329-342, ISBN: 931710308

OT-water

Schieberle, P.; Hofmann, T. Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures, 1997/01/01, DOI: 10.1021/jf960366o

OT-water

Rychlik, Michael; Sax, Maria; Schieberle, Peter On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt, 2006/06/01/, DOI: https://doi.org/10.1016/j.lwt.2005.03.014

OT-fresh yoghurt

Rychlik, Michael; Sax, Maria; Schieberle, Peter On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt, 2006/06/01/, DOI: https://doi.org/10.1016/j.lwt.2005.03.014

OT-yoghurt(3m old)

Czerny, Michael; Christlbauer, Martin; Christlbauer, Monika; Fischer, Anja; Granvogl, Michael; Hammer, Michaela; Hartl, Cornelia; Hernandez, Noelia Moran; Schieberle, Peter 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, 2008/12/01, DOI: 10.1007/s00217-008-0931-x

OT-water

Czerny, Michael; Christlbauer, Martin; Christlbauer, Monika; Fischer, Anja; Granvogl, Michael; Hammer, Michaela; Hartl, Cornelia; Hernandez, Noelia Moran; Schieberle, Peter 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, 2008/12/01, DOI: 10.1007/s00217-008-0931-x

OTrec-water

Munafo, John P.; Didzbalis, John; Schnell, Raymond J.; Steinhaus, Martin Insights into the Key Aroma Compounds in Mango (Mangifera indica L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments, 2016/06/01, DOI: 10.1021/acs.jafc.6b00822

OT-water

Wagner, Juliane; Schieberle, Peter; Granvogl, Michael Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science, 2017/01/11, DOI: 10.1021/acs.jafc.6b04499

OT-water

Kreissl, Johanna; Schieberle, Peter Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants, 2017/06/28, DOI: 10.1021/acs.jafc.7b01108

OT-water

Mall, Veronika; Schieberle, Peter Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments, 2017/04/05, DOI: 10.1021/acs.jafc.7b00636

OT-water

Nicolotti, Luca; Mall, Veronika; Schieberle, Peter Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes, 2019/04/10, DOI: 10.1021/acs.jafc.9b00708

OT-water/EtOH(60/40)

Nicolotti, Luca; Mall, Veronika; Schieberle, Peter Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes, 2019/04/10, DOI: 10.1021/acs.jafc.9b00708

OT-wine(water/EtOH88/12,pH3.5)

Nicolotti, Luca; Mall, Veronika; Schieberle, Peter Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes, 2019/04/10, DOI: 10.1021/acs.jafc.9b00708

OT-wine(water/EtOH88/12,pH3.5)

Grimm, Johanna E.; Steinhaus, Martin Characterization of the Major Odor-Active Compounds in Jackfruit Pulp, 2019/05/22, DOI: 10.1021/acs.jafc.9b01445

OT-water

Grimm, Johanna E.; Steinhaus, Martin Characterization of the Major Odorants in Cempedak—Differences to Jackfruit, 2020/01/08, DOI: 10.1021/acs.jafc.9b06564

OT-water

Karlsson, S.; Grimvall, A.; Borén, H. Drinking water off-flavour caused by the formation of short-chain fatty acids in slow sand filters, 1995/06/01, DOI: 10.2166/wst.1995.0400

• Functional Evolution of Mammalian Odorant Receptors, 2012/07/12, DOI: https://doi.org/10.1371/journal.pgen.1002821

Activated: the receptor is activated. But exact value is not given or cannot be measured.

• Sanz, Guenhaël; Schlegel, Claire; Pernollet, Jean-Claude; Briand, Loïc Comparison of Odorant Specificity of Two Human Olfactory Receptors from Different Phylogenetic Classes and Evidence for Antagonism, 2005/01/01, DOI: 10.1093/chemse/bji002

Activated: the receptor is activated. But exact value is not given or cannot be measured.

• Type: Experimental.
• NA: Not Available.
• Data Source: GCMS.

• Type: Experimental.
• NA: Not Available.
• Data Source: LCMS_Positive.