Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 17, 2012, Pages 4186-4194

  Ruisinger, Brigitte ^a   Schieberle, Peter ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

(E) damascenone; 2H2 3 phenylpropanoic acid; aroma recombinate; odor activity value; solvent assisted flavor evaporation; stable isotope dilution assay

Indexed keywords

AROMA COMPOUNDS; AROMA EXTRACT DILUTION ANALYSIS; AROMA RECOMBINATE; DILUTION FACTORS; MODEL MIXTURES; ODOR THRESHOLDS; PHENYLACETALDEHYDE; PHENYLACETIC ACID; QUANTITATIVE MEASUREMENT; SOLVENT-ASSISTED FLAVOR EVAPORATIONS; STABLE ISOTOPE DILUTION ASSAY; VOLATILE FRACTIONS;

ASSAYS; DILUTION; EVAPORATION; FACTOR ANALYSIS; FINITE DIFFERENCE METHOD; GLUCOSE; ISOTOPES; PHASE TRANSITIONS; SOLVENT EXTRACTION; SOLVENTS;

FOOD PRODUCTS;

ISOTOPE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FLOWER; HONEY; HUMAN; INDICATOR DILUTION CURVE; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PERCEPTIVE THRESHOLD; RAPESEED;

BRASSICA NAPUS; FLOWERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HONEY; HUMANS; INDICATOR DILUTION TECHNIQUES; ISOTOPES; ODORS; SENSORY THRESHOLDS; SMELL; VOLATILE ORGANIC COMPOUNDS;

APOIDEA; MALUS X DOMESTICA; SYZYGIUM AROMATICUM;

EID: 84860453876     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3004477     Document Type: Article

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