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.

Research output: Contribution to journal › Article › peer-review

177 Scopus citations

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.

Original language	English
Pages (from-to)	757-759
Number of pages	3
Journal	Journal of agricultural and food chemistry
Volume	39
Issue number	4
DOIs	https://doi.org/10.1021/jf00004a028
State	Published - 1 Apr 1991
Externally published	Yes

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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",

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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.

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U2 - 10.1021/jf00004a028

DO - 10.1021/jf00004a028

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AN - SCOPUS:0001380611

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JO - Journal of agricultural and food chemistry

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IS - 4

ER -

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

Abstract

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