참고문헌 (48)

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4. Steinhaus, M., Schieberle, P.. Characterization of Odorants Causing an Atypical Aroma in White Pepper Powder (Piper nigrum L.) Based on Quantitative Measurements and Orthonasal Breakthrough Thresholds. Journal of agricultural and food chemistry, vol.53, no.15, 6049-6055.

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5. Matheis, Katrin, Granvogl, Michael. Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach. Journal of agricultural and food chemistry, vol.64, no.43, 8168-8178.

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10. Ullrich, Frank, Grosch, Werner. Identification of the most intense odor compounds formed during autoxidation of methyl linolenate at room temperature. Journal of the American Oil Chemists' Society : JAOCS, vol.65, no.8, 1313-1317.

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11. Konopka, Ute Christine, Grosch, Werner. Potent odorants causing the warmed-over flavour in boiled beef. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, vol.193, no.2, 123-125.

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15. Semmelroch, P., Grosch, W.. Studies on Character Impact Odorants of Coffee Brews. Journal of agricultural and food chemistry, vol.44, no.2, 537-543.

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19. Milo, C., Grosch, W.. Changes in the Odorants of Boiled Salmon and Cod As Affected by the Storage of the Raw Material. Journal of agricultural and food chemistry, vol.44, no.8, 2366-2371.

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20. Lin, Jianming, Fay, Laurent B., Welti, Dieter H., Blank, Imre. Synthesis of trans‐4,5‐epoxy‐(E)‐2‐decenal and its deuterated analog used for the development of a sensitive and selective quantification method based on isotope dilution assay with negative chemical ionization. Lipids, vol.34, no.10, 1117-1126.

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21. Cerny, Christoph, Grosch, Werner. Quantification of character-impact odour compounds of roasted beef. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, vol.196, no.5, 417-422.

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22. Buttery, Ron G.. Nona-2,4,6-trienal, an unusual component of blended dry beans. Journal of agricultural and food chemistry, vol.23, no.5, 1003-1004.

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23. Widder, Sabine, Grosch, Werner. Study on the cardboard off-flavour formed in butter oil. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, vol.198, no.4, 297-301.

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28. Guth, Helmut, Grosch, Werner. Identification of the Character Impact Odorants of Stewed Beef Juice by Instrumental Analyses and Sensory Studies. Journal of agricultural and food chemistry, vol.42, no.12, 2862-2866.

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29. Sen, Alina, Grosch, Werner. Synthesis of six deuterated sulfur containing odorants to be used as internal standards in quantification assays. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, vol.192, no.6, 541-547.

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30. Guth, Helmut, Grosch, Werner. Geruchsstoffe von extrudiertem Hafermehl, Ver�nderungen bei der Lagerung. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, vol.196, no.1, 22-28.

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31. Poisson, Luigi, Schieberle, Peter. Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of agricultural and food chemistry, vol.56, no.14, 5820-5826.

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32. Kubı́cková, J, Grosch, W. Quantification of potent odorants in camembert cheese and calculation of their odour activity values. International dairy journal, vol.8, no.1, 17-23.

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33. Gassenmeier, Klaus, Schieberle, Peter. 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. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, vol.201, no.3, 241-248.

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36. Matheis, Katrin, Granvogl, Michael. Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach. European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, vol.242, no.9, 1565-1575.

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37. van Den Dool, H., Dec. Kratz, P.. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of chromatography, vol.11, 463-471.

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38. Ortner, Eva, Granvogl, Michael, Schieberle, Peter. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science. Journal of agricultural and food chemistry, vol.64, no.43, 8179-8190.

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39. Chetschik, Irene, Granvogl, Michael, Schieberle, Peter. Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof. Journal of agricultural and food chemistry, vol.56, no.21, 10237-10243.

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40. Matheis, Katrin, Granvogl, Michael, Schieberle, Peter. Quantitation and Enantiomeric Ratios of Aroma Compounds Formed by an Ehrlich Degradation of l-Isoleucine in Fermented Foods. Journal of agricultural and food chemistry, vol.64, no.3, 646-652.

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41. Czerny, Michael, Christlbauer, Martin, Christlbauer, Monika, Fischer, Anja, Granvogl, Michael, Hammer, Michaela, Hartl, Cornelia, Hernandez, Noelia Moran, Schieberle, Peter. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, vol.228, no.2, 265-273.

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42. Schieberle, P.; Hofmann, T. In Mapping the combinatorial code of food flavors by means of molecular sensory science approach ; CRC Press: Boca Raton, FL, 2012; pp 413-438. 

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44. Sghaier, Lilia, Cordella, Christophe B. Y., Rutledge, Douglas N., Watiez, Mickaël, Breton, Sylvie, Kopczuk, Ameline, Sassiat, Patrick, Thiebaut, Didier, Vial, Jérôme. Comprehensive Two-dimensional Gas Chromatography for Analysis of the Volatile Compounds and Fishy Odor Off-flavors from Heated Rapeseed Oil. Chromatographia, vol.78, no.11, 805-817.

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46. Shim, Jae‐Ean, Hee Baek, Hyung. Determination of Trimethylamine in Spinach, Cabbage, and Lettuce at Alkaline pH by Headspace Solid‐Phase Microextraction. Journal of food science : an official publication of the Institute of Food Technologists, vol.77, no.10, C1071-C1076.

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47. Granvogl, M., Bugan, S., Schieberle, P.. 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. Journal of agricultural and food chemistry, vol.54, no.5, 1730-1739.

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48. Jiang, Xiaofei, Jin, Qingzhe, Wu, Shimin, Wang, Xingguo. Contribution of phospholipids to the formation of fishy off‐odor and oxidative stability of soybean oil. European journal of lipid science and technology : EJLST, vol.118, no.4, 603-611.

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