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

Rychlik M (1996) Dissertation, TU München (Prof. Grosch) Aromastoffe von getoastetem Weißbrot in Abhängigkeit von Rezeptur- und Herstellungsverfahren

OT-water

Rychlik M (1996) Dissertation, TU München (Prof. Grosch) Aromastoffe von getoastetem Weißbrot in Abhängigkeit von Rezeptur- und Herstellungsverfahren

OT-starch

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

LSB Sensory Team

OT-water

LSB Sensory Team

OTrec-water

Wagner, Juliane; Granvogl, Michael; Schieberle, Peter Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science, 2016/11/09, DOI: 10.1021/acs.jafc.6b03676

OT-water

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

• Saito Harumi; Chi Qiuyi; Zhuang Hanyi; Matsunami Hiroaki; Mainland Joel D. Odor Coding by a Mammalian Receptor Repertoire, 2009/03/03, DOI: 10.1126/scisignal.2000016

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.

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

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

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