Grosshauser, Sonja; Schieberle, Peter Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue, 2013/04/24, DOI: 10.1021/jf4006752

OT-water

Grosshauser, Sonja; Schieberle, Peter Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue, 2013/04/24, DOI: 10.1021/jf4006752

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

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

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

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

Schoenauer, Sebastian; Schieberle, Peter Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept, 2019/06/26, DOI: 10.1021/acs.jafc.9b02601

OT-starch

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

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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

Schmidberger, Philipp C.; Schieberle, Peter Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms, 2020/04/15, DOI: 10.1021/acs.jafc.0c01101

OT-water

• Spehr Marc; Gisselmann Günter; Poplawski Alexandra; Riffell Jeffrey A.; Wetzel Christian H.; Zimmer Richard K.; Hatt Hanns Identification of a Testicular Odorant Receptor Mediating Human Sperm Chemotaxis, 2003/03/28, DOI: 10.1126/science.1080376

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

• Mainland, Joel D; Keller, Andreas; Li, Yun R; Zhou, Ting; Trimmer, Casey; Snyder, Lindsey L; Moberly, Andrew H; Adipietro, Kaylin A; Liu, Wen Ling L; Zhuang, Hanyi; Zhan, Senmiao; Lee, Somin S; Lin, Abigail; Matsunami, Hiroaki The missense of smell: functional variability in the human odorant receptor repertoire, 2014/01/01, DOI: 10.1038/nn.3598

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

• 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
• Mainland, Joel D; Keller, Andreas; Li, Yun R; Zhou, Ting; Trimmer, Casey; Snyder, Lindsey L; Moberly, Andrew H; Adipietro, Kaylin A; Liu, Wen Ling L; Zhuang, Hanyi; Zhan, Senmiao; Lee, Somin S; Lin, Abigail; Matsunami, Hiroaki The missense of smell: functional variability in the human odorant receptor repertoire, 2014/01/01, DOI: 10.1038/nn.3598
• 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.

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

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