Quantitative determination of β-damascenone in foods using a stable isotope dilution assay

Alina Sen; Gudrun Laskawy; Peter Schieberle; Werner Grosch

doi:10.1021/jf00004a028

Quantitative determination of β-damascenone in foods using a stable isotope dilution assay

Alina Sen, Gudrun Laskawy, Peter Schieberle, Werner Grosch

Deutsche Forsch. Anst. L.

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

177 Zitate (Scopus)

Abstract

A stable isotope dilution assay has been developed for the quantitative determination of β-damascenone in foods. Application of the method to roasted coffee (powder and brew), black tea, honey, and beer has indicated that the odorant can be determined with a high degree of sensitivity and accuracy.

Originalsprache	Englisch
Seiten (von - bis)	757-759
Seitenumfang	3
Fachzeitschrift	Journal of agricultural and food chemistry
Jahrgang	39
Ausgabenummer	4
DOIs	https://doi.org/10.1021/jf00004a028
Publikationsstatus	Veröffentlicht - 1 Apr. 1991
Extern publiziert	Ja

Zugriff auf Dokument

10.1021/jf00004a028

Andere Dateien und Links

Verknüpfung zur Publikation in Scopus

Dieses zitieren

@article{4e76abf7c9a748869d8bf018ea47568f,

title = "Quantitative determination of β-damascenone in foods using a stable isotope dilution assay",

abstract = "A stable isotope dilution assay has been developed for the quantitative determination of β-damascenone in foods. Application of the method to roasted coffee (powder and brew), black tea, honey, and beer has indicated that the odorant can be determined with a high degree of sensitivity and accuracy.",

author = "Alina Sen and Gudrun Laskawy and Peter Schieberle and Werner Grosch",

year = "1991",

month = apr,

day = "1",

doi = "10.1021/jf00004a028",

language = "English",

volume = "39",

pages = "757--759",

journal = "Journal of agricultural and food chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "4",

}

TY - JOUR

T1 - Quantitative determination of β-damascenone in foods using a stable isotope dilution assay

AU - Sen, Alina

AU - Laskawy, Gudrun

AU - Schieberle, Peter

AU - Grosch, Werner

PY - 1991/4/1

Y1 - 1991/4/1

N2 - A stable isotope dilution assay has been developed for the quantitative determination of β-damascenone in foods. Application of the method to roasted coffee (powder and brew), black tea, honey, and beer has indicated that the odorant can be determined with a high degree of sensitivity and accuracy.

AB - A stable isotope dilution assay has been developed for the quantitative determination of β-damascenone in foods. Application of the method to roasted coffee (powder and brew), black tea, honey, and beer has indicated that the odorant can be determined with a high degree of sensitivity and accuracy.

UR - http://www.scopus.com/inward/record.url?scp=0001380611&partnerID=8YFLogxK

U2 - 10.1021/jf00004a028

DO - 10.1021/jf00004a028

M3 - Article

AN - SCOPUS:0001380611

SN - 0021-8561

VL - 39

SP - 757

EP - 759

JO - Journal of agricultural and food chemistry

JF - Journal of agricultural and food chemistry

IS - 4

ER -

Quantitative determination of β-damascenone in foods using a stable isotope dilution assay

Abstract

Zugriff auf Dokument

Andere Dateien und Links

Fingerprint

Dieses zitieren