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  • 1
    Electronic Resource
    Electronic Resource
    Sesquiterpene hydrocarbons in pineapple fruit (1983)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 31 (1983), S. 1237-1239 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00120a023
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  • 2
    Electronic Resource
    Electronic Resource
    Novel volatiles in pineapple fruit and their sensory properties (1985)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 33 (1985), S. 232-235 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00062a019
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  • 3
    Electronic Resource
    Electronic Resource
    Higher Fungi for Generating Aroma Components through Novel Biotechnologies (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 2344-2348 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00046a050
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  • 4
    Electronic Resource
    Electronic Resource
    A Sesquiterpene Alcohol from Streptomyces citreus CBS 109.60 (1995)
    s.l. : American Chemical Society
    Journal of natural products 58 (1995), S. 1790-1793 
    Details
    ISSN: 1520-6025
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/np50125a027
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  • 5
    Electronic Resource
    Electronic Resource
    Natural Occurrence of Undecaenes in Some Fruits and Vegetables (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 1-(E,Z)-3,5-undecatriene and 1-(E,Z,Z)-3,5,8-undecatetraene were isolated under enzyme inhibition from edible parts of peach, passion fruit, and kiwi; the triene only was found in celery, parsley, mandarine, apple and pear. Capillary gas chromatography, sniffing-capillary gas chromatography, and combined “live”-capillary gas chromatography-mass spectrometry of the concentrated liquid-liquid extracts were used to establish their identity. Owing to their ultra-low odor detection thresholds and the proposed biogenesis, these trace compounds may be “character impacts” in a wide variety of food flavors of plant origin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10558.x
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  • 6
    Electronic Resource
    Electronic Resource
    Isolation and Identification of Dry Salami Volatiles (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The volatile constituents of air-dried, mold-fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography-mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N-containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03906.x
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  • 7
    Electronic Resource
    Electronic Resource
    Biotechnologische Erzeugung von Aromastoffen (1986)
    Springer
    European food research and technology 183 (1986), S. 169-171 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Die Aromastoffe von frischen und gefriergetrockneten Bananenscheiben wurden nach extraktiver Anreicherung mittels Gaschromatographie/Massenspektrometrie untersucht. Während zahlreiche Komponenten in der stärkereichen Matrix gut zurückgehalten werden, erfahren die leichtflüchtigen Carboxylester Verluste von 50–80%. Zur Kompensation der Verluste der sensorisch besonders wichtigen Isopentylester sind Bananenfrüchte vor dem Trocknungsschritt dem biotechnologischen Verfahren der PA (=precursorhaltige Atmosphäre) — Lagerung unterzogen worden. Durch die Nutzung natürlicher Stoffwechselwege wird eine beträchtliche Aromaanreicherung im Fruchtgewebe erzielt. Es resultiert ein qualitativ verbessertes Trockenprodukt mit einem Isopentylestergehalt, der dem von frischen Früchten entspricht.
    Notes: Summary The flavour compounds of fresh and freeze-dried banana slices were concentrated by solvent extraction and investigated by gas chromatography/mass spectrometry. While many compounds show good retention in the starchy matrix, the highly volatile carboxylic esters show losses from 50 to 80%. Compensating for the losses of the isopentyl esters — compounds of special sensory importance — bananas were submitted to the biotechnological process of PA (=precursor atmosphere) — storage prior to dehydration. A considerable flavour accumulation in the fruit tissue is achieved by using natural metabolic pathways. As a result a quality improved dry product — containing a similar amount of isopentyl esters as the fresh fruit — is obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01027440
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  • 8
    Electronic Resource
    Electronic Resource
    The flavour of cape gooseberry (Physalis peruviana L.) (1989)
    Springer
    European food research and technology 188 (1989), S. 122-126 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The volatile constituents of cape gooseberry (Physalis peruviana L.) were characterized using liquid/liquid extraction and fractionation of the flavour concentrates on silica gel, followed by high resolution gas chromatography and coupled gas chromatography — mass spectrometry. Sniffing gas chromatography of serially diluted flavour extracts showed methyl 2-methylbutyrate, 2,5-dimethyl-4-hydroxy-(2H)-furanone and its 4-methoxy derivative, 4- and 5-octanolide, β-ionone, and β-damascenone to be impact components. The non-volatile flavour fraction contained glucose, fructose, sucrose, citric acid, and smaller amounts of organic aliphatic and benzoic acids. The bound forms of volatiles were dominated by benzyl alcohol, 2-methylpropanol, and 2-methyl-butanol. The presence of significant amounts of activated acyl moieties in the fruit was indirectly concluded from various data.
    Notes: Zusammenfassung Die flüchtigen Inhaltsstoffe der Kapstachelbeere (Physalis peruviana L.) sind nach Flüssig/Flüssig-Extraktion und Kieselgelfraktionierung der Aromakonzentrate mittels hochauflösender Gaschromatographie und Kopplung Gaschromatographie-Massenspektrometrie charakterisiert worden. Durch gaschromatographische Sniffing-Analyse von sukzessive verdünnten Aromaextrakten sind 2-Methylbuttersäuremethylester, 2,5-Dimethyl-4-hydroxy-3(2H)-furanon und dessen Methoxyderivat, 4- und 5-Octanolid sowie β-Jonon and β-Damascenon als sensorische Schlüsselsubstanzen erkannt worden. Die nichtflüchtige Aromafraktion enthält Glucose, Fructose, Saccharose, Citronensäure und kleinere Mengen an organischen, aliphatischen und benzoiden Säuren. Bei den gebunden vorliegenden flüchtigen Komponenten dominieren Benzylalkohol, 2-Methylpropanol und 2-Methylbutanol. Die Frucht enthält, wie verschiedene Befunde indirekt belegen, größere Mengen an aktivierten Acylresten.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01042735
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  • 9
    Electronic Resource
    Electronic Resource
    Über das natürliche Vorkommen der Ethylester von Octen-, Decen- und Decadiensäure in Äpfeln der Sorte Red Delicious (1984)
    Springer
    European food research and technology 178 (1984), S. 104-105 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Ethylester von (E)-2-Octensäure, (Z)-4-Decensäure und (E,Z)-2,4-Decadiensäure sind nach Aromaabtrennung durch Flüssig-Flüssig-Extraktion mittels Capillargaschromatographie und Gaschromatographie-Massenspektrometrie-Kopplung als primäre Aromastoffe von Äpfeln der Sorte Red Delicious identifiziert und semiquantitativ bestimmt worden. Der Nachweis einer künstlichen Aromatisierung von Apfelprodukten mit den sog. “"Birnenestern” und deren mögliche Biosynthese in Äpfeln werden diskutiert.
    Notes: Summary Ethyl esters of (E)-2-octenoic acid, (Z)-4-decenoic acid and (E,Z)-2,4-decadienoic acid were found to be genuine aroma compounds in apples of the cultivar Red Delicious and have been estimated semiquantitatively employing aroma separation by liquid-liquid extraction, capillary gas chromatography and coupled gas chromatography-mass spectrometry. The artificial flavouring of apple products with the so called “pear esters” and their possible biosynthesis in apples are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088843
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  • 10
    Electronic Resource
    Electronic Resource
    Über die biogenese von aromastoffen bei pflanzen und früchten (1983)
    Springer
    European food research and technology 176 (1983), S. 275-280 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Eine Vergrößerung des Verhältnisses von Oberfläche zu Volumen durch Macerationsenzyme bei Erdbeer- und Bananenfrüchten führt nicht zu einem Anstieg der für die Aromabiosynthese verantwortlichen metabolischen Aktivitäten. Werden Erdbeersegmente unter spezifischen Bedingungen mit exogenen kurzkettigen Fettsäuren versorgt, tritt ein kontinuierlicher Konzentrationsanstieg bei verschiedenen fruchttypischen Aromakomponenten auf, der mehr als 36 Std andauert. Bei Erdbeermaceraten ist die Biosynthese der Methylester verschiedener geradkettiger Fettsäuren (C12–C18) die wichtigste gaschromatographisch nachweisbare Veränderung nach Zugabe der genannten Precursoren. Bei Bananenpulpe führt dieselbe Macerationsmethode zu Homogenaten, deren Estergehalte einige Std konstant bleiben. Ein Teil der Befunde spricht dafür, daß der enzymatischen Zerkleinerung der Fruchtgewebe eine wundinduzierte Reorganisation des Stoffwechsels folgt, wobei die prinzipielle Fähigkeit zur Carboxylesterbildung mehr als vier Tage erhalten bleibt.
    Notes: Summary An increase in the ratio of surface to volume in strawberries and bananas using macerating enzymes does not result in an increase of the metabolic activities involved in aroma biosynthesis. Feeding strawberry segments with shortchain fatty acids as precursors under specific conditions causes a continuous increase of various fruit-typical aroma compounds and lasts for more than 36 h. In macerates of strawberries, upon addition of the above precursors, the biosynthesis of methyl esters of various unbranched fatty acids (C12–C18) is the most important GC-detectable change. The same maceration method applied to banana pulp yields macerates with an ester content which remains constant for some hours. A number of facts show that the enzymic commination of the fruit tissues is followed by a wound induced reorganisation of metabolic path-ways, with the principal capability to form carboxylic esters remaining for more than four days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088154
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