Flavoring agents - The molecular world of the food consumption;Die molekulare welt des lebensmittelgenusses

Chemie in Unserer Zeit

Volumn 37, Issue 6, 2003, Pages 388-401

  Schieberle, Peter ^{a,b,c,d,e,f,g}   Hofmann, Thomas ^c,f,g,h  

^a Nach Chem/Lebensmittelchemiestudium   (Germany)

^b Nach Chem/Lebensmittelchemiestudium   (Germany)

^c UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^d UNIVERSITY OF MUNICH   (Germany)

^e UNIVERSITY OF WUPPERTAL   (Germany)

^f TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^g Deutschen Forsch Anst F L   (Germany)

^h UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVORING AGENT; NATURAL PRODUCT;

ANALYTIC METHOD; FOOD; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; ODOR; PERCEPTIVE THRESHOLD; REVIEW; SCREENING; SENSATION; SMELL AND TASTE PARAMETERS; TASTE;

EID: 1642474142     PISSN: 00092851     EISSN: None     Source Type: Journal    
DOI: 10.1002/ciuz.200300305     Document Type: Review

References (25)

1. A. Buettner, P. Schieberle, Lebensm. Wiss. Technol. 2000, 33, 553-559.
2. A. Buettner, A. Beer, C. Hannig, M. Settles, P. Schieberle, Food Qual. Preference 2002, 13, 497-504.
3. W. Engel, W. Bahr, P. Schieberle, Eur. Food Res. Technol. 1999, 209, 237-241.
4. H. Guth, Helv. Chimica Acta 1996, 79, 1559-1571.
5. H. Guth, J. Agric. Food Chem. 1997, 45, 3022-3026.
6. W. Grosch, Chemie in unserer Zeit 1996, 30, 126-133.
7. P. Schieberle, In: Characterization of food: Emerging methods (Goankar AG, ed) Elsevier Science BV, 1995, S. 403-431.
8. A. Buettner, P. Schieberle, J. Agric. Food Chem. 1999, 47, 5189-5192.
9. A. Buettner, P. Schieberle, J. Agric. Food Chem. 2001, 49, 1358-1363.
10. E. Demole, P. Enggist, G. Ohloff, Helv. Chim. Acta, 1982, 65, 1785-1794.
11. R. Meier, R Schieberle, J. Agric. Food Chem. 2003, eingereicht.
12. M. Averbeck, P. Schieberle, J. Agric. Food Chem. 2003, eingereicht.
13. O. Frank, H. Ottinger, T. Hofmann, J. Agric. Food Chem. 2001, 49, 231-238.
14. O. Frank, T. Hofmann, J. Agric. Food Chem. 2002, 50, 6027-6036.
15. A. Czepa, T. Hofmann J. Agric. Food Chem. 2003, 51, 3865-3873.
16. H. Ottinger, A. Bareth, T. Hofmann, J. Agric. Food Chem. 2001, 49, 1336-1344.
17. H. Ottinger, T. Soldo, T. Hofmann, J. Agric Food Chem. 2001, 49, 5383-5390.
18. H. Ottinger, T. Soldo, T. Hofmann, J. Agric Food Chem. 2003, 51, 1035-1041.
19. T. Soldo, I. Blank, T. Hofmann, Chem. Senses 2003, 28, 371-379.
20. R. Villard, F. Robert, I. Blank, G. Bernardinelli, T. Soldo, T. Hofmann, J. Agric. Food Chem. 2003, 51, 4040-4045.
21. E. Adler, M.A. Hoon, K.L. Mueller, J. Chandrashekar, N.J. Ryba, C.S. Zuker, Cell 2000, 100, 693-702.
22. H. Matsunami, J.P. Montmayeur, L.B. Buck, Nature 2000, 404, 601-604.
23. B. Bufe, T. Hofmann, D. Krautwurst, J.-D. Raguse, W. Meyerhof, Nature Genetics 2002, 32, 397-401.
24. S. Offermanns, M.I. Simon, J. Biol. Chem. 1995, 270, 15175-15180.
25. D. Krautwurst, K.W. Yau, R.R. Reed, Cell 1998, 95, 917-926.