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

Conde-Martínez, Natalia; Jiménez, Aleyda; Steinhaus, Martin; Schieberle, Peter; Sinuco, Diana; Osorio, Coralia Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit, 2013/06/01, DOI: 10.1007/s00217-013-1979-9

OT-water

Steinhaus M, Li J-X, Schieberle P (2015) Decoding the “smell of hell”: key aroma compounds in durian. In: Flavour Science. Proceedings of the XIV Weurman Flavour Research Symposium (Taylor AJ, Mottram DS, eds), Context Products, ISBN: 9781899043705, pp 43-52

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

Li, Jia-Xiao; Schieberle, Peter; Steinhaus, Martin Insights into the Key Compounds of Durian (Durio zibethinus L. ‘Monthong’) Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments, 2017/01/25, DOI: 10.1021/acs.jafc.6b05299

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

Neiens, Silva D.; Steinhaus, Martin Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers, 2019/01/09, DOI: 10.1021/acs.jafc.8b05663

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

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

• 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
• Topin, Jérémie; de March, Claire A.; Charlier, Landry; Ronin, Catherine; Antonczak, Serge; Golebiowski, Jérôme Discrimination between Olfactory Receptor Agonists and Non-agonists, 2014/08/11, DOI: https://doi.org/10.1002/chem.201402486

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

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