Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Otto G. Vitzthum"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:655-658
The identification and characterization of the sulfur-containing flavor components 3-methyl-2-butene-1-thiol, 3-mercapto-3-methylbutanol, and 3-mercapto-3-methylbutyl formate are described. The volatiles were isolated by simultaneous distillation/ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d64a3b41ff38d31adc1335753ba996b5
https://doi.org/10.1021/jf00016a027
https://doi.org/10.1021/jf00016a027
Autor:
Otto G. Vitzthum
Publikováno v:
Flavor Chemistry ISBN: 9781461371250
In the 60s gas chromatography was on the brink of a breakthrough; my first job was to elucidate the secrets of the coffee aroma. But the equipment of those days was still not sufficiently well developed. It took exactly 30 years before we had satisfa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3efd194e5a53f93979bb8cb523302e7b
https://doi.org/10.1007/978-1-4615-4693-1_11
https://doi.org/10.1007/978-1-4615-4693-1_11
Autor:
Otto G. Vitzthum, Peter Hubert
Publikováno v:
Angewandte Chemie. 90:756-762
In diesem Aufsatz wird eine Einfuhrung in die grundsatzlichen Verfahrensweisen der Extraktion mit uberkritischen Gasen am Beispiel der Bearbeitung einiger Naturprodukte mit Kohlendioxid gegeben. Die Kombination von Druck und Temperatur als Prozespara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17a57f872b9ff2cb813d5fceb50905c6
https://doi.org/10.1002/ange.19780901006
https://doi.org/10.1002/ange.19780901006
Publikováno v:
Journal of Agricultural and Food Chemistry. 23:999-1003
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86cb6692521631adc3d44afe1f8aab43
https://doi.org/10.1021/jf60201a032
https://doi.org/10.1021/jf60201a032
Autor:
Peter Hubert, Otto G. Vitzthum
Publikováno v:
Angewandte Chemie International Edition in English. 17:710-715
This report provides an introduction to the principal methods of extraction with supercritical gases, illustrated by the processing of some natural products with carbon dioxide. The combination of pressure and temperature as process parameters makes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8363a157219b89cb3e62e81da90d79a
https://doi.org/10.1002/anie.197807101
https://doi.org/10.1002/anie.197807101
Autor:
Otto G. Vitzthum, Peter Werkhoff
Publikováno v:
Journal of Agricultural and Food Chemistry. 23:510-516
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::702ec5d3235df7c2865a4349777b954a
https://doi.org/10.1021/jf60199a052
https://doi.org/10.1021/jf60199a052
Autor:
Otto G. Vitzthum, Peter Werkhoff
Publikováno v:
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. 160(3)
The volatile components of roasted coffee, isolated by normal-pressure steam distillation, were separated into basic and neutral fractions. The neutral fraction was analysed on a UCON HB 5100 glass capillary column (200 m x 0.31 mm i.d.) coupled to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90cfe2b7e60536991fb00e4eafa70b6e
https://pubmed.ncbi.nlm.nih.gov/983337
https://pubmed.ncbi.nlm.nih.gov/983337
Autor:
Peter Werkhoff, Otto G. Vitzthum
The greatest part of the numerous volatile components from coffee, tea and cocoa has been analysed in the past after pre-concentration by known procedures as extraction or steam distillation. Thus compounds with wide boiling range are isolated, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef4cfc538a2119764cd9c82c4f51a588
https://doi.org/10.1016/b978-0-12-169050-2.50013-2
https://doi.org/10.1016/b978-0-12-169050-2.50013-2