Grosch, W. Aromastoffe aus der Lipidperoxidation, 1989/01/01, DOI: https://doi.org/10.1002/lipi.19890910102

OT-air

Grosch W, Fischer K-H, Ullrich F, Gasser U (1989) Fleischbrühe und Fleischextrakt - Zusammensetzung und qualitätsbestimmende Inhaltsstoffe. In: Lebensmittelqualität: Wissenschaft und Technik (Stute R, ed) VCH Verlagsgesellschaft mbH, Weinheim, pp 47-64

OT-air

Schieberle, Peter; Grosch, Werner Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust, 1994/04/01, DOI: 10.1007/BF01193177

OT-air

Kerscher R, Grosch W (2000) Comparison of the aromas of cooked beef, pork and chicken. In: Frontiers of Flavour Science (Schieberle P, Engel K-H, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, pp 17-20

OT-water

Czerny, Michael; Grosch, Werner Potent Odorants of Raw Arabica Coffee. Their Changes during Roasting, 2000/03/01, DOI: 10.1021/jf990609n

OT-cellulose

Schieberle, P.; Buettner, A. Influence of the Chain Length on the Aroma Properties of Homologous Epoxy—Aldehydes, Ketones, and Alcohols, 2001/08/14, DOI: doi:10.1021/bk-2001-0794.ch009

OT-air

Buettner, Andrea; Schieberle, Peter Evaluation of Aroma Differences between Hand-Squeezed Juices from Valencia Late and Navel Oranges by Quantitation of Key Odorants and Flavor Reconstitution Experiments, 2001/05/01, DOI: 10.1021/jf001363l

OT-air

Buettner, Andrea; Schieberle, Peter Evaluation of Key Aroma Compounds in Hand-Squeezed Grapefruit Juice (Citrus paradisi Macfayden) by Quantitation and Flavor Reconstitution Experiments, 2001/03/01, DOI: 10.1021/jf001235x

OT-air

Schieberle, P.; Buettner, A. Influence of the Chain Length on the Aroma Properties of Homologous Epoxy—Aldehydes, Ketones, and Alcohols, 2001/08/14, DOI: doi:10.1021/bk-2001-0794.ch009

OT-air

Buettner, Andrea; Welle, Frank Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC–O, known as the buccal odour screening system (BOSS), 2004/11/01, DOI: https://doi.org/10.1002/ffj.1473

OT-air

Buettner, Andrea Investigation of Potent Odorants and Afterodor Development in Two Chardonnay Wines Using the Buccal Odor Screening System (BOSS), 2004/04/01, DOI: 10.1021/jf035322b

OT-air

Greger, Veronika; Schieberle, Peter Characterization of the Key Aroma Compounds in Apricots (Prunus armeniaca) by Application of the Molecular Sensory Science Concept, 2007/06/01, DOI: 10.1021/jf0705015

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

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

Poehlmann, Susan; Schieberle, Peter Characterization of the Aroma Signature of Styrian Pumpkin Seed Oil (Cucurbita pepo subsp. pepo var. Styriaca) by Molecular Sensory Science, 2013/03/27, DOI: 10.1021/jf400314j

OT-oil

Tamura H, Steinhaus M, Schieberle P, Fujita A, Nammoku T (2014) Characterization of the key aroma compounds in chicken egg omelette. In: Current Topics in Flavor Chemistry & Biology. Proceedings of the 10th Wartburg Symposium, Eisenach (Hofmann T, Krautwurst D, Schieberle P, eds), Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 978-3-938896-79-2, pp 227-232

OT-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

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

Schmidberger, Philipp C.; Schieberle, Peter Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach, 2017/10/25, DOI: 10.1021/acs.jafc.7b04073

OT-water

Rohleder, Anke R.; Scherf, Katharina A.; Schieberle, Peter; Koehler, Peter Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread, 2019/10/09, DOI: 10.1021/acs.jafc.9b04800

OT-starch

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

Flaig, Mario; Qi, Sally; Wei, Guodong; Yang, Xiaogen; Schieberle, Peter Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process, 2020/05/06, DOI: 10.1021/acs.jafc.0c01300

OT-water

Dietrich, Andrea M.; Burlingame, Gary A. A review: The challenge, consensus, and confusion of describing odors and tastes in drinking water, 2020/04/15/, DOI: 10.1016/j.scitotenv.2019.135061

Source: cyanobacteria, actinomyces, fungi, and blue-green algae , doi: https://doi.org/10.1016/j.scitotenv.2019.135061

Dietrich, Andrea M.; Burlingame, Gary A. A review: The challenge, consensus, and confusion of describing odors and tastes in drinking water, 2020/04/15/, DOI: 10.1016/j.scitotenv.2019.135061

Source: cyanobacteria, actinomyces, fungi, and blue-green algae , doi: https://doi.org/10.1016/j.scitotenv.2019.135061

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