A5052003975- Fermentation and Sensory Analysis
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Analytical Chemistry and Chromatography
- GABA and Rice Research
- Potato Plant Research
- Essential Oils and Antimicrobial Activity
- Plant biochemistry and biosynthesis
- Polyamine Metabolism and Applications
- Molecular spectroscopy and chirality
- Meat and Animal Product Quality
- Water Treatment and Disinfection
Lenzing (Austria)
2024
Leibniz-Institute for Food Systems Biology at the Technical University of Munich
2015-2019
Technical University of Munich
2016-2019
1-p-Menthene-8-thiol (1) has been discovered as the key odorant in grapefruit juice several decades ago and contributes to overall odor of fruit with an extremely low threshold 0.000034 ng/L air. This value is among lowest thresholds ever reported for a food odorant. To check whether modifications structure 1 would lead changes quality, 34 mercapto-containing p-menthane 1-p-menthene derivatives well aromatic open-chain mercapto monoterpenoids were synthesized. Eighteen them are first time...
A selection of 46 fruits and wines were screened for mercaptans using a thiol-selective isolation procedure. The identification was based on three methods: gas chromatography–olfactometry (GC–O), chromatography–sulfur chemiluminescence detection (GC–SCD), two-dimensional chromatography coupled with time-of-flight mass spectrometry (GC × GC–TOF/MS). database constructed from analytical sensory data more than 300 sulfur compounds used to confirm the identifications. Overall, 11 characterized...
Soft pretzels show a uniform brown crust color and elicit characteristic aroma that is clearly different from those of other small types bread. Data on the odorants responsible for this unique are scarcely available. Application extract dilution analysis (AEDA) an (distillate) obtained freshly baked soft followed by identification experiments revealed 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF, caramel-like) 2-acetyl-1-pyrroline (2-ACPY; roasty, popcorn-like), which had highest flavor (FD)...
Furan-2-ylmethanethiol (2-furfurylthiol; 2-FFT, 1) is long-known as a key odorant in roast and ground coffee was also previously identified wide range of thermally treated foods such meat, bread, roasted sesame seeds. Its unique coffee-like odor quality elicited at very low concentrations, the fact that only few compounds showing similar structure have been described make 1 suitable candidate for structure-odor activity studies. To gain insight into structural features needed to evoke 46...
Following a structure/odor activity approach as previously published, the present study was focused on three aromatic thiols also identified food odorants, namely 1-phenylethane-1-thiol, phenyl methanethiol, and 2-phenylethanethiol. Their structures were systematically modified to receive 16 new sulfur-containing benzene derivatives. A determination of odor thresholds indicated that none its homologues elicited lower threshold than an enantiospecific synthesis, elucidated (S)-enantiomer...