A5000599108- Fermentation and Sensory Analysis
- Food Chemistry and Fat Analysis
- Hops Chemistry and Applications
- Biochemical Analysis and Sensing Techniques
- Biochemical and biochemical processes
- Coffee research and impacts
- Tea Polyphenols and Effects
- Proteins in Food Systems
- Horticultural and Viticultural Research
- Olfactory and Sensory Function Studies
- Cocoa and Sweet Potato Agronomy
- Chromatography in Natural Products
- Phytochemicals and Antioxidant Activities
Leibniz-Institute for Food Systems Biology at the Technical University of Munich
2016-2022
For the first time volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and (GC-O/FID), have employed to fully characterize aroma profile this by-product. This work also provided an entire characterization bioactive present in silverskin,...
The volatiles isolated from samples of the special flavor hop varieties, Huell Melon and Polaris, aroma variety, Hallertau Tradition, by solvent extraction solvent-assisted evaporation (SAFE) were subjected to a comparative extract dilution analysis (cAEDA), which resulted in 46 odor-active compounds (FD) factor range 16 2048. On basis high FD factors, myrcene, (3R)-linalool, 2- 3-methylbutanoic acid confirmed as important variety-independent odorants. (1R,4S)-Calamenene was identified for...
The parallel application of aroma extract dilution analysis to the volatiles isolated from a sample fermented cocoa seeds with pronounced moldy-musty off-flavor and flawless reference revealed (−)-geosmin, 4-methoxy-2,5-dimethylfuran-3(2H)-one, 1H-indole, 3-methyl-1H-indole as potential compounds on basis their odor quality higher flavor factors in than sample. Quantitation four nine samples calculation activity values (ratio concentrations threshold values) suggested crucial roles...
Bottom-fermented and top-fermented beers, both either late or dry hopped with Huell Melon hops, respective reference beers without hopping were subjected to a comparative odorant screening by aroma extract dilution analyses. On the basis of differences in FD factors, 14 odorants identified as hop-derived. Among them ethyl 2-methylpropanoate, methyl 2-methylbutanoate, propyl myrcene, linalool, geraniol. Differences between hopped, substantiated quantitation. Results showed minimal transfer...
The impact of water on odor-active compounds in fermented and dried cocoa beans as well chocolate either produced by a novel processing (NPC) or traditional (TPC) technology from the same batch was investigated this study. Quantitation selected key odorants revealed significantly higher concentrations Strecker aldehydes such 3-(methylsulfanyl)propanal (66-fold) phenylacetaldehyde (50-fold) after treatment beans. comparison two chocolates showed that amounts 2-methylbutanal, 3-methylbutanal,...
Abstract The compounds responsible for smoky and mouldy–musty off-flavours in fermented cocoa have recently been elucidated; however, their behaviour during further processing into chocolate was still unclear. 2-methoxyphenol, 3-methylphenol, 4-methylphenol, 3-ethylphenol, 4-ethylphenol, 3-propylphenol known to contribute showed a tendency towards minor increase roasting liquor. This amounted 1.4-fold at the most, clearly compensated by losses of 30–63% mass conching. Among off-flavour...