Wieser, Herbert; Jugel, Harald; Belitz, Hans-Dieter Zusammenhänge zwischen Struktur und Süßgeschmack bei Aminosäuren, 1977/12/01, DOI: 10.1007/BF01147306

Rotzoll, Nina; Dunkel, Andreas; Hofmann, Thomas Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.), 2006/04/01, DOI: 10.1021/jf053131y

Dunkel, Andreas; Hofmann, Thomas Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth, 2009/11/11, DOI: 10.1021/jf900948r

Sonntag, Tessa; Kunert, Christof; Dunkel, Andreas; Hofmann, Thomas Sensory-Guided Identification of N-(1-Methyl-4-oxoimidazolidin-2-ylidene)-α-amino Acids as Contributors to the Thick-Sour and Mouth-Drying Orosensation of Stewed Beef Juice, 2010/05/26, DOI: 10.1021/jf100591c

Sakiyama, F.; Irreverre, F.; Friess, S. L.; Witkop, B. The betaines of 3 hydroxyproline. Assignment of configuration and inhibition of acetylcholinesterase. J. Am. Chem. Soc. 1964, 86 (9), 1842−1844. (36) Frank, O.; Kreissl, J. K.; Daschner, A.; Hofmann, T. Accurate

Hufnagel, Jan Carlos; Hofmann, Thomas Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine, 2008/10/08, DOI: 10.1021/jf801742w

Taste threshold concentrations (TC) were determined in bottled water by means of a triangle test for bitter, sweet, sour, salty, and umami compounds and by means of the half-tongue test for astringent compounds.

Sonntag, Tessa; Kunert, Christof; Dunkel, Andreas; Hofmann, Thomas Sensory-Guided Identification of N-(1-Methyl-4-oxoimidazolidin-2-ylidene)-α-amino Acids as Contributors to the Thick-Sour and Mouth-Drying Orosensation of Stewed Beef Juice, 2010/05/26, DOI: 10.1021/jf100591c

Scharbert, Susanne; Hofmann, Thomas Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments, 2005/06/01, DOI: 10.1021/jf050294d

Taste threshold concentrations were determined by means of the comparative duo test in bottled water as reported recently ( Scharbert, S.; Holzmann, N.; Hofmann, T. Identification of the astringent taste compounds in black tea by combining instrumental analysis and human bioresponse. J. Agric. Food Chem. 2004, 52, 3498-3508. )

Stark, Timo; Bareuther, Sabine; Hofmann, Thomas Molecular Definition of the Taste of Roasted Cocoa Nibs (Theobroma cacao) by Means of Quantitative Studies and Sensory Experiments, 2006/07/01, DOI: 10.1021/jf0608726

Taste threshold concentrations were determined in bottled water by means of a triangle test for bitter, sweet, umami, and sour compounds and by means of the half-tongue test for astringent compounds.

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

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.

Warmke, R. Identification of Taste Compounds in Emmental Cheese and Determination of Concentration Changes During Ripening (in German). Ph.D. Thesis, Technische Universität München, 1997.

Geschnmacksschwellenwerte [µmol/L] wurden in Sensorik-Wasser bei pH 3,0 ermittelt oder aus der Literatur übernommen

Wieser et al., 1977

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

Wieser, Herbert; Jugel, Harald; Belitz, Hans-Dieter Zusammenhänge zwischen Struktur und Süßgeschmack bei Aminosäuren, 1977/12/01, DOI: 10.1007/BF01147306

Rotzoll, Nina; Dunkel, Andreas; Hofmann, Thomas Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.), 2006/04/01, DOI: 10.1021/jf053131y

Dunkel, Andreas; Hofmann, Thomas Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth, 2009/11/11, DOI: 10.1021/jf900948r

• Ji, Mingfei; Su, Xubo; Su, Xiaohong; Chen, Yingyi; Huang, Wenkang; Zhang, Jian; Gao, Zhaobin; Li, Chuangang; Lu, Xuefeng Identification of Novel Compounds for Human Bitter Taste Receptors, 2014/07/01, DOI: https://doi.org/10.1111/cbdd.12293

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

• Ji, Mingfei; Su, Xubo; Su, Xiaohong; Chen, Yingyi; Huang, Wenkang; Zhang, Jian; Gao, Zhaobin; Li, Chuangang; Lu, Xuefeng Identification of Novel Compounds for Human Bitter Taste Receptors, 2014/07/01, DOI: https://doi.org/10.1111/cbdd.12293

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.

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