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1

Influence of the Production Process on the Key Aroma Compounds of Rum: from Molasses to the Spirit

Franitza, Laura, Granvogl, Michael, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2016

Language:

english

File:

PDF, 529 KB

english, 2016

2

Comparison of Important Odorants in Puff-pastries Prepared with Butter or Margarine

Klaus Gassenmeier, Peter Schieberle

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1994

File:

PDF, 351 KB

1994

3

Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

Poisson, Luigi, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 205 KB

english, 2008

4

Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)

Cristina Sanz, Michael Czerny, Concepción Cid, Peter Schieberle

Journal:

European Food Research and Technology

Year:

2002

Language:

english

File:

PDF, 29 KB

english, 2002

5

Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

Langos, Daniel, Granvogl, Michael, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 652 KB

english, 2013

6

[ACS Symposium Series] Caffeinated Beverages Volume 754 (Health Benefits, Physiological Effects, and Chemistry) || Sensory Studies on the Key Odorants of Roasted Coffee

Parliment, Thomas H., Ho, Chi-Tang, Schieberle, Peter

Year:

2000

Language:

english

File:

PDF, 1.07 MB

english, 2000

7

Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach

Franitza, Laura, Nicolotti, Luca, Granvogl, Michael, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2018

Language:

english

File:

PDF, 517 KB

english, 2018

8

Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)

Andrea Buettner, Montse Mestres, Anja Fischer, Josep Guasch, Peter Schieberle

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 144 KB

english, 2003

9

[ACS Symposium Series] Caffeinated Beverages Volume 754 (Health Benefits, Physiological Effects, and Chemistry) || Caffeine Effects on the Brain and Behavior: A Metabolic Approach

Parliment, Thomas H., Ho, Chi-Tang, Schieberle, Peter

Year:

2000

Language:

english

File:

PDF, 978 KB

english, 2000

10

Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

Poisson, Luigi, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 288 KB

english, 2008

11

Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

Franitza, Laura, Granvogl, Michael, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2016

Language:

english

File:

PDF, 585 KB

english, 2016

12

Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinusL.) pulp

Li, Jia-Xiao, Schieberle, Peter, Steinhaus, Martin

Journal:

European Food Research and Technology

Year:

2017

Language:

english

File:

PDF, 821 KB

english, 2017

13

Insights into the Key Compounds of Durian ( Durio zibethinus L. ‘Monthong’) Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments

Li, Jia-Xiao, Schieberle, Peter, Steinhaus, Martin

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 658 KB

english, 2017

14

Characterization Of The Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) By Means Of The Sensomics Approach

Schmidberger, Philipp, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 1.08 MB

english, 2017

15

Untersuchungen zur Bildung von Benzol aus Benzaldehyd

Frank, Stephanie, Schieberle, Peter

Journal:

Chemie in unserer Zeit

Year:

2020

File:

PDF, 469 KB

2020

16

Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques

Andrea Hinterholzer, Peter Schieberle

Journal:

Flavour and Fragrance Journal

Year:

1998

Language:

english

File:

PDF, 151 KB

english, 1998

17

Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis

Martin Steinhaus, Wolfgang Wilhelm, Peter Schieberle

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 295 KB

english, 2007

18

Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilisvar. Lour.microcarpaHassk.)

Anja Fischer, Willi Grab, Peter Schieberle

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 382 KB

english, 2008

19

Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins

Chiara Cordero, Erica Liberto, Carlo Bicchi, Patrizia Rubiolo, Peter Schieberle, Stephen E. Reichenbach, Qingping Tao

Journal:

Journal of Chromatography A

Year:

2010

Language:

english

File:

PDF, 352 KB

english, 2010

20

Comparison of sensitizers in the photooxidation of unsaturated fatty acids and their methyl esters

Peter Schieberle, Franz Haslbeck, Gudrun Laskawy, Werner Grosch

Journal:

European Food Research and Technology

Year:

1984

Language:

english

File:

PDF, 628 KB

english, 1984

21

Identifizierung von Aromastoffen aus der Kruste von Roggenbrot

Peter Schieberle, Werner Grosch

Journal:

European Food Research and Technology

Year:

1983

File:

PDF, 803 KB

1983

22

Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust

Peter Schieberle, Werner Grosch

Journal:

European Food Research and Technology

Year:

1994

Language:

english

File:

PDF, 454 KB

english, 1994

23

Potent aromatic compounds in the crumb of wheat bread (French-type) — influence of pre-ferments and studies on the formation of key odorants during dough processing

Klaus Gassenmeier, Peter Schieberle

Journal:

European Food Research and Technology

Year:

1995

Language:

english

File:

PDF, 781 KB

english, 1995

24

Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation

Peter Schieberle, Werner Grosch

Journal:

European Food Research and Technology

Year:

1991

Language:

english

File:

PDF, 594 KB

english, 1991

25

Identification of the volatile flavour compounds of wheat bread crust — comparison with rye bread crust

Peter Schieberle, Werner Grosch

Journal:

European Food Research and Technology

Year:

1985

Language:

english

File:

PDF, 435 KB

english, 1985

26

Formation of the intense flavor compoundtrans-4,5-epoxy-(E)-2-decenal in thermally treated fats

Klaus Gassenmeier, Peter Schieberle

Journal:

Journal of the American Oil Chemists' Society

Year:

1994

Language:

english

File:

PDF, 448 KB

english, 1994

27

Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation

Nicoline Vermeulen, Michael Czerny, Michael G. Gänzle, Peter Schieberle, Rudi F. Vogel

Journal:

Journal of Cereal Science

Year:

2007

Language:

english

File:

PDF, 286 KB

english, 2007

28

Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds

Andrea Buettner, Peter Schieberle

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2000

Language:

english

File:

PDF, 188 KB

english, 2000

29

Formation of Amines and Aldehydes from Parent Amino Acids during Thermal Processing of Cocoa and Model Systems: New Insights into Pathways of the Strecker Reaction

Granvogl, Michael, Bugan, Susanne, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 123 KB

english, 2006

30

Identification and Quantitation of Key Aroma Compounds Formed in Maillard-type Reactions of Fructose with Cysteamine or Isothiaproline (1,3-Thiazolidine-2-carboxylic Acid)

Engel, Wolfgang, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 114 KB

english, 2002

31

Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory Evaluation

Kiefl, Johannes, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 853 KB

english, 2013

32

Identification Based on Quantitative Measurements and Aroma Recombination of the Character Impact Odorants in a Bavarian Pilsner-type Beer

Fritsch, Helge T., Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 96 KB

english, 2005

33

Evaluation of Key Aroma Compounds in Hand-Squeezed Grapefruit Juice ( Citrus paradisi Macfayden ) by Quantitation and Flavor Reconstitution Experiments

Buettner, Andrea, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 72 KB

english, 2001

34

[Developments in Food Science] Flavour Science - Recent Advances and Trends Volume 43 || Aroma compounds in black tea powders of different origins—changes induced by preparation of the infusion

Schieberle, Peter

Year:

2006

Language:

english

File:

PDF, 453 KB

english, 2006

35

Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

Schuh, Christian, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 161 KB

english, 2006

36

Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses

Jezussek, Magnus, Juliano, Bienvenido O., Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 49 KB

english, 2002

37

Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions

Scheidig, Claudia, Czerny, Michael, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 99 KB

english, 2007

38

Odor-Active Constituents in Fresh Pineapple ( Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation

TOKITOMO, Yukiko, STEINHAUS, Martin, BÜTTNER, Andrea, SCHIEBERLE, Peter

Journal:

Bioscience Biotechnology and Biochemistry

Year:

2005

Language:

english

File:

PDF, 98 KB

english, 2005

39

Evolution of vitamin B2 biosynthesis: riboflavin synthase of Arabidopsis thaliana and its inhibition by riboflavin

Fischer, Markus, Haase, Ilka, Feicht, Richard, Schramek, Nicholas, Köhler, Peter, Schieberle, Peter, Bacher, Adelbert

Journal:

Biological Chemistry

Year:

2005

Language:

english

File:

PDF, 624 KB

english, 2005

40

[ACS Symposium Series] Gas Chromatography-Olfactometry Volume 782 (The State of the Art) || Trace Compound Analysis for Off-Flavor Characterization of Micromilled Milk Powder

Leland, Jane V., Schieberle, Peter, Buettner, Andrea, Acree, Terry E.

Year:

2001

Language:

english

File:

PDF, 1.25 MB

english, 2001

41

[ACS Symposium Series] Caffeinated Beverages Volume 754 (Health Benefits, Physiological Effects, and Chemistry) || An Overview of Coffee Roasting

Parliment, Thomas H., Ho, Chi-Tang, Schieberle, Peter

Year:

2000

Language:

english

File:

PDF, 1.89 MB

english, 2000

42

[ACS Symposium Series] Caffeinated Beverages Volume 754 (Health Benefits, Physiological Effects, and Chemistry) || Hypolipidemic Activity of Green Tea Epicatechins

Parliment, Thomas H., Ho, Chi-Tang, Schieberle, Peter

Year:

2000

Language:

english

File:

PDF, 1.06 MB

english, 2000

43

Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

Mall, Veronika, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2016

Language:

english

File:

PDF, 354 KB

english, 2016

44

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Mall, Veronika, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 706 KB

english, 2017

45

Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology

Hofmann, Thomas, Krautwurst, Dietmar, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2018

Language:

english

File:

PDF, 1.27 MB

english, 2018

46

Structure/Odor Activity Studies on Aromatic Mercaptans and Their Cyclohexane Analogues Synthesized by Changing the Structural Motifs of Naturally Occurring Phenyl Alkanethiols

Schoenauer, Sebastian, Buergy, Alexandra, Kreissl, Johanna, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2019

Language:

english

File:

PDF, 674 KB

english, 2019

47

Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using A Thiol-selective Isolation Procedure in Combination with Three Detection Methods

Schoenauer, Sebastian, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2019

Language:

english

File:

PDF, 496 KB

english, 2019

48

Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept

Schoenauer, Sebastian, Schieberle, Peter

Journal:

Journal of Agricultural and Food Chemistry

Year:

2019

Language:

english

File:

PDF, 432 KB

english, 2019

49

Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings

Sahin, Buket, Schieberle, Peter

Journal:

European Food Research and Technology

Year:

2019

Language:

english

File:

PDF, 1.41 MB

english, 2019

50

Die molekulare Welt des Lebensmittelgenusses: Auf den Geschmack gekommen

Peter Schieberle, Thomas Hofmann

Journal:

Chemie in unserer Zeit

Year:

2003

Language:

german

File:

PDF, 1.80 MB

german, 2003

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