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

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

Belitz, H.-D.; Grosch, W.; Schieberle, P. Lehrbuch der Lebensmittelchemie, 5th ed.; Springer Verlag: Berlin, Germany, 2001.

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.

Entschlüsselung des nicht-flüchtigen Sensometaboloms von Äpfeln und Apfelsaft und identifizierung von süß-modulierenden Trieterpencarbonsäuren, Anna-Katharina Schmid

Schwellenwertkonzentration nach Hufnagel und Hofmann (2008b), Scharbert et.al, (2004) bzw. Wieser und Belitz (1975) in mineralstoffarmen Wasser.

Molekulare und sensorische Untersuchungen zu geschmacksgebenden Verbindungen in Whiskey sowie von verarbeitungsbedingt gebildeten Ellagtannin-Transformationsprodukten, Arne Glabasnia

wichtigste Geschmacksstoffe des Whiskeys

Molekulare und sensorische Untersuchungen zu geschmacksgebenden Verbindungen in Whiskey sowie von verarbeitungsbedingt gebildeten Ellagtannin-Transformationsprodukten, Arne Glabasnia

Geschmacksstellenwerte der identifizierten Verbindungen des Whiskeys

Scharbert und Hofmann, 2005

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

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

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

Taste and Odour in Source and Drinking Water: Causes, Controls, and Consequences, 2019/03/15, DOI: 10.2166/9781780406664

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

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