Characterization of key aroma compounds in raw and cooked asparagus by the sensomics approach: Insights into aroma formation during processing

被引：0
|
作者：
Schieberle, Peter [1 ]
Scherb-Forster, Julia [1 ]
机构：
[1] Tech Univ Muenchen, Dept Food Chem, D-85354 Freising Weihenstephan, Bavaria, Germany
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2012年 / 244卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
55-AGFD
引用
收藏
页数：1
相关论文
共 50 条
  • [21] Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
    Wang, Shuqi
    Chang, Yuan
    Liu, Bing
    Chen, Haitao
    Sun, Baoguo
    Zhang, Ning
    MOLECULES, 2021, 26 (10):
  • [22] Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach
    Franitza L.
    Schieberle P.
    Granvogl M.
    ACS Symposium Series, 2019, 1321 : 291 - 309
  • [23] Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach
    Franitza, Laura
    Schieberle, Peter
    Granvogl, Michael
    SEX, SMOKE, AND SPIRITS: THE ROLE OF CHEMISTRY, 2019, 1321 : 291 - 309
  • [24] Key Aroma Compounds in Smoked Cooked Loin
    Kosowska, Monika
    Majcher, Malgorzata A.
    Jelen, Henryk H.
    Fortuna, Teresa
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66 (14) : 3683 - 3690
  • [25] Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination - a SENSOMICS approach
    Ritter, Stefan W.
    Ensslin, Sarah
    Gastl, Martina I.
    Becker, Thomas M.
    FOOD CHEMISTRY, 2024, 435
  • [26] Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing
    Liu, Jie
    Wan, Peng
    Xie, Caifeng
    Chen, De-Wei
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2024, 128
  • [27] Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximenez Sherry Wine by Application of the Sensomics Approach
    Marcq, Pauline
    Schieberle, Peter
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2021, 69 (17) : 5125 - 5133
  • [28] Characterisation of the key aroma compounds in aLongjinggreen tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves
    Flaig, Mario
    Qi, Sally Chuanfen
    Wei, Guodong
    Yang, Xiaogen
    Schieberle, Peter
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020, 246 (12) : 2411 - 2425
  • [29] Characterization of key aroma-active compounds in Bobaizhi (Angelica dahurica) before and after boiling by sensomics approach
    Li, Ting
    Zhao, Mu
    Yang, Jingjing
    Chuai, Qingxin
    Raza, Ali
    Yang, Ping
    Yu, Mingguang
    Hu, Die
    Zou, Tingting
    Song, Huanlu
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2022, 105
  • [30] Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach
    Seyfried, Carolin
    Granvogl, Michael
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (20) : 5827 - 5837
12345