Characterization of the key aroma compounds in bartlett pear brandies by means of the sensomics concept

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 40, 2013, Pages 9583-9593

  Willner, Bianca ^a   Granvogl, Michael ^a   Schieberle, Peter ^a,b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

aroma extract dilution analysis; aroma recombinate; Bartlett pear brandy; ethyl (E, Z) 2,4 decadienoate; odor activity value; stable isotope dilution analysis

Indexed keywords

DILUTION; FINITE DIFFERENCE METHOD; FRUITS; ISOTOPES; ODOR REMOVAL;

AROMA EXTRACT DILUTION ANALYSIS; AROMA RECOMBINATE; BARTLETT PEAR BRANDY; ETHYL (E, Z)-2,4-DECADIENOATE; ODOR ACTIVITY VALUES; STABLE ISOTOPE DILUTION;

ALCOHOLIC BEVERAGES;

PYRUS;

2 METHYLBUTYRIC ACID; 2-METHYLBUTANOIC ACID; BETA DAMASCENONE; BETA-DAMASCENONE; BUTYRIC ACID DERIVATIVE; NORISOPRENOID; PHENETHYL ALCOHOL; VOLATILE ORGANIC COMPOUND;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMISTRY; FRUIT; INDICATOR DILUTION CURVE; MASS FRAGMENTOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ODOR; PYRUS; TASTE;

ALCOHOLIC BEVERAGES; BUTYRATES; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; INDICATOR DILUTION TECHNIQUES; MAGNETIC RESONANCE SPECTROSCOPY; NORISOPRENOIDS; ODORS; PHENYLETHYL ALCOHOL; PYRUS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84885458448     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403024t     Document Type: Article

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