Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Uwe Hener"'
Autor:
Luisa Dana Tumino, Markus Greule, Frank Keppler, Jürgen Schleucher, Uwe Hener, Tatjana Kronewald, Armin Mosandl
Publikováno v:
European Food Research and Technology. 231:933-941
Vanilla still remains one of the most important and widely used flavours in the food industry and is also extensively employed by fragrance and pharmaceutical manufacturing companies. Natural vanilla flavour, extracted from the pods of the tropic orc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ec7d90d2e0471e2111e3beec90b3b88
https://doi.org/10.1007/s00217-010-1346-z
https://doi.org/10.1007/s00217-010-1346-z
Publikováno v:
European Food Research and Technology. 225:191-197
By reductive glyceride cleavage food fats of different origin, converted to free glycerol and to fatty alcohols of the corresponding fatty acids, were investigated. Multielement IRMS-analysis (δ13C, δ18O) of the decomposition products was performed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d23e28b601944bcafb687c2c1da839c
https://doi.org/10.1007/s00217-006-0403-0
https://doi.org/10.1007/s00217-006-0403-0
Autor:
Andreas Münch, Jochen Jung, Tatjana Jaufmann, Helmut Dietrich, Uwe Hener, Mirjam Kreck, Armin Mosandl
Publikováno v:
European Food Research and Technology. 223:811-820
The determination of glycerol and 2,3-butanediol by photometric or enzymatic methods is well established. This paper reports on the direct assessment of glycerol and stereoselective analysis of 2,3-butanediol isomers in wine using capillary GC withou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ea57ff39c51e4f994da4506cd087485
https://doi.org/10.1007/s00217-006-0274-4
https://doi.org/10.1007/s00217-006-0274-4
Publikováno v:
European Food Research and Technology. 220:232-237
δ13CV-PDB, δ2HV-SMOW and δ18OV-SMOW multielement isotope ratio mass spectrometry analysis of linalool and linalyl acetate, the main components of lavender oils, is reported. Self-prepared and commercially available lavender oils, as well as sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d0d1363bc37cd845bcb3772bb7710a4
https://doi.org/10.1007/s00217-004-1049-4
https://doi.org/10.1007/s00217-004-1049-4
Publikováno v:
European Food Research and Technology. 217:444-448
The combination of gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) and gas chromatography-pyrolysis-isotope ratio mass spectrometry (GC-P-IRMS) is applied to the authenticity assessment of cinnamaldehyde from various sources
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ac10aa94ee0dfd40e07f16479991ce7
https://doi.org/10.1007/s00217-003-0801-5
https://doi.org/10.1007/s00217-003-0801-5
Publikováno v:
European Food Research and Technology. 209:12-15
Enantioselective gas chromatography and/or 13C/12C isotope ratio analysis are suitable tools for the authenticity assessment of the fusel alcohols, 2- and 3-methylbutanol (1 and 2, respectively). The chiral compound, 1 is biosynthesised almost comple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e0d0bc352c6e7a15b8ed0b28fc72d77
https://doi.org/10.1007/s002170050448
https://doi.org/10.1007/s002170050448
Publikováno v:
Journal of High Resolution Chromatography. 21:145-151
Multidimensional gas chromatography coupled on-line with isotope ratio mass spectrometry (MDGC-IRMS) is presented as a powerful method for origin-specific analysis. Scope and limitations of this sophisticated coupling technique are discussed with reg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2254f5ee30350b9c03d726698799dc95
https://doi.org/10.1002/(sici)1521-4168(19980301)21:3<145::aid-jhrc145>3.0.co
https://doi.org/10.1002/(sici)1521-4168(19980301)21:3<145::aid-jhrc145>3.0.co
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:4719-4725
The δ13CPDB values of characteristic flavor components of mandarin essential oils have been measured by gas chromatography/isotope ratio mass spectrometry. For genuine mandarin oils a characteristic authenticity profile was established and used for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b300a0ad12787e0d25cc79371109e2dd
https://doi.org/10.1021/jf970534s
https://doi.org/10.1021/jf970534s
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:2579-2583
The δ13CPDB and δ15NAIR values of methyl N-methylanthranilate from mandarin essential oils have been measured by capillary gas chromatography, on-line coupled with isotope ratio mass spectrometry (GC/IRMS). Cold-pressed and distilled mandarin peel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd82629a22a6e95b8a65573ff8f38370
https://doi.org/10.1021/jf9607728
https://doi.org/10.1021/jf9607728
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 197:137-141
Theδ 13CPDB values of nine flavour compounds from five different lemon oils were determined using gas chromatography-isotope ratio mass spectrometry. By definition of a suitable internal isotopic standard (i-IST), the influence of CO2 fixation durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57f723e9b0ea8d9f1a8d14ae8e667c3f
https://doi.org/10.1007/bf01260310
https://doi.org/10.1007/bf01260310