Frontiers of flavour science: [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999]
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| Format: | Tagungsbericht Buch |
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| Sprache: | English |
| Veröffentlicht: |
Garching, Germany
Dt. Forschungsanst. für Lebensmittelchemie
2000
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| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVII, 602 S. Ill., graph. Darst. 24 cm |
| ISBN: | 3000055568 |
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| 245 | 1 | 0 | |a Frontiers of flavour science |b [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] |c Deutsche Forschungsanstalt für Lebensmittelchemie. Ed. by P. Schieberle ; K.-H. Engel |
| 246 | 1 | 3 | |a Flavour science |
| 264 | 1 | |a Garching, Germany |b Dt. Forschungsanst. für Lebensmittelchemie |c 2000 | |
| 300 | |a XVII, 602 S. |b Ill., graph. Darst. |c 24 cm | ||
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| 710 | 2 | |a Deutsche Forschungsanstalt für Lebensmittelchemie |e Sonstige |0 (DE-588)16155791-0 |4 oth | |
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Datensatz im Suchindex
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| adam_text | Contents
CHARACTERISATION OF FOOD FLAVOUR COMPOUNDS BY
MEANS OF ODOUR ACTIVITY EVALUATION............................................... 1
Aroma impact compounds formed by autoxidation of arachidonic acid............ 3
/. Blank, J. Lin, and L. B. Fay
Comparison of the key odorants in hand-squeezed juices of oranges
(Valencia late) and grapefruits (Citrus paradisi MacFayden)............................ 10
P. Schieberle and A. Buettner
Comparison of the aromas of cooked beef, pork and chicken.......................... 17
R. Kerscher and W. Grosch
Studies on the origin of chicken flavour............................................................ 21
L Farmer, M. Nolan and E. McAlinden
Odour intensity evaluation of mouth space constituents by GC-
olfactometry and finger span cross matching................................................... 29
P. Ettevant, G. Callement, J. Petka, S. Villanueva and D. Langlois
Influence of industrial phospholipid processing on the aroma of soybean
lecithins............................................................................................................. 34
A. Stephan and H. Steinhart
Instrumental and sensory evaluation of the differences between forced
aged and naturally aged lager beer.................................................................. 39
B.M. King, C.A.A. Duineveld, P. Arents, W.L. Koelewijn, A. Bruijnje, S.I. Schroffand
S.T. Soekhai
Identification of the major key flavour compounds in odorous wild
mushrooms....................................................................................................... 46
T. Talou, S. Breheret/Hulin-Bertaud and A. Gaset
Aroma volatiles in tomato varieties - instrumental, sniffing and
quantitative descriptive analysis....................................................................... 51
A. Krumbein and H. Auerswald
The aroma composition of ethanol extracts of rowanberries (Sorbus
aucuparia)......................................................................................................... 56
S. Houlberg, B.C. Westh and L Poll
IX
Frontiers of Flavour Science
Sensory and instrumental measurement of off-odour and off-taste in
chill-stored boiled potatoes............................................................................... 61
M.A. Petersen, L Poll and LM. Larsen
Identification of odour-active aroma compounds in stored boiled potatoes...... 65
K. Jensen, T. E. Acree and L. Poll
The aroma profile of frozen green peas used for cold or warm consumption... 69
M. Hansen, H.B. Jakobsen and L. P. Christensen
Identification of aroma active compounds in cardboard using solid phase
microextraction (SPME) coupled with GC-MS and GC-olfactometry................ 74
E. Leitner and W. Pfannhauser
Analytical techniques in flavour analysis of beer and their use in
optimization of brewing technology................................................................... 79
B. Thum and W. Back
Determination of the taste active compounds of a goat cheese water-
soluble extract .................................................................................................. 84
E. Engel, S. Nicklaus, C. Septier, C. Salles and J.-L Le Qu6r6
Analysis of taste-active compounds in protein hydrolysates by chemical
and sensory methods....................................................................................... 89
H. Schlichtherle-Cerny and R. Amadd
DEVELOPMENTS IN THE ANALYSIS OF VOLATILES................................. 95
Stable isotope abundance and pattern analysis - a potent tool in flavour
origin and authenticity control........................................................................... 97
A. Rossmann and H.-L Schmidt
Multidimensional gas chromatography on-line coupled with isotope ratio
mass spectrometry (MDGC-IRMS): a new technique for analytical
authentication of genuine flavour components................................................. 102
S. Asche, T. Beck, U. Hener and A. Mosandl
On-line HRGC-IRMS determination of 513C and 518O values of flavour
compounds - on the way to multi-element isotope ratio analysis for
authenticity assessment................................................................................... 107
K. HOr, C. Ruff, B. Weckerie, T. Konig and P. Schreier
Understanding flavors using isotopic patterns.................................................. 111
G.E. Krammer, I. Gatfield, M. Guntert, J.-M. Hilmer, CO. Schmidt, H. Sommer,
P. Werkhoff and J. Kaulen
Dynamic headspace concentration versus solid phase microextraction
(SPME) coupled with monodimensional chiral gas chromatography................ 117
M. Doumenc-Faure, G. Giacinti-Martinie and T. Talou
Contents
Characterization of the enantiomers of y- and 5-thiolactones........................... 121
A. Schellenberg, H.-G. Schmarr, W. Eisenreich and K.-H. Engel
Stable isotope dilution assay mass spectrometry in flavour research:
internal standard and calibration issues........................................................... 125
LB. Fay, S. Metairon, J. Lin and I. Blank
Stable isotope dilution assays for the quantification of odour-active thiols
in hand-squeezed grapefruit juices (Citrus paradisi MacFayden)..................... 132
A. Buettner and P. Schieberle
Thermodesorption in flavour analysis............................................................... 135
K. Gassenmeier
Novel instrumental measurement of off-flavours.............................................. 140
V. Shiers, M. Adechy, A. Squibb, C. Often and D. Kilcast
Novel electronic nose for the analysis of alcoholic beverages.......................... 144
A. Walte and W. Munchmeyer
Chill storage of cooked chicken meat - changes of the volatile fraction
observed by the electronic nose in comparison to GC-MS and GC-
olfactometry...................................................................................................... 148
B. Siegmund and W. Pfannhauser
A new chemical sensor on a mass spectrometric basis - development
and applications................................................................................................ 153
B. Dittmann and S. Nitz
Flavour analysis in plant breeding research on strawberries............................ 160
D. Ulrich and E. Hoberg
Comparison of low-resolution FT-IR gas analyser and conventional
methods for analysis of food volatiles............................................................... 164
H. Kallio, M. Hakala, M. Ahro, J. Kauppinen and P. Maatta
Application of low resolution Fourier transform - infrared gas analyser to
the analysis of strawberry volatiles................................................................... 170
M. Hakala, M. Ahro, J. Kauppinen and H. Kallio
Analysis of rosemary volatiles using 1,1,1,2-tetrafluoroethane as extraction
solvent.............................................................................................................. 174
C. Cerny
Analytical control of flavour-active sulphur compounds: simple and
sensitive method for analysis of sulphur compounds....................................... 178
C. de Jong, R. Neeter, A. Boelrijk and G. Smit
XI
Frontiers of Flavour Science
Combinatorial chemistry as a useful new tool in flavour analysis..................... 182
J.A. Khan, C. Kuhn, L Gijs, C. Berger, N. Martin, G. Piraprez, H. E. Spinnler,
S. Collin and E.N. Vulfson
SDE-GC-MS profiling of raw and roasted cocoa beans from different origins.. 189
P. Dirinck and A. De Winne
Identification of volatile components in meat and milk of freshly picked
coconuts using dynamic headspace analysis................................................... 194
J. Marcussen, B. Horndrup and P. Hostrup
Flavour separation by adsorption..................................................................... 200
U. Krings, M. Gehrke, E. Latza and R. G. Berger
In situ recovery of y-decalactone by membrane based solvent extraction:
an integrated bioreactor-separator................................................................... 204
/. Souchon, L Dufosse, G. Feron, A. Voilley and H.E. Spinnler
FLAVOUR PERCEPTION................................................................................ 211
Specificity of the human nose in perceiving food odorants............................... 213
W. Grosch
Odour interactions in mixtures of meat aroma components.............................. 220
W.L.P. Bredie, C.R. Ammann and J.H.F. Bult
Application of the champ des odeurs® method to describe the aroma
of roasted coffees............................................................................................. 225
C. Sarrazin, C. Gretsch, R. Liardon and J.-L. Le Quer6
Design of a standard set of odorants of test individuals for specific anosmia... 230
J. £. Friedrich and T. E. Acree
Relationship between odour activity and molecular structure of lactones......... 235
H. Guth, K. Buhr and R. Fritzler
Olfactory characterisation of thioesters and sulfides in water and in
dairy matrices................................................................................................... 243
N. Martin, V. Neelz and HE. Spinnler
The relationship between GC-olfactometric data and the perceived
flavour during consumption............................................................................... 248
KB. de Roos and J.P. Nelissen
FLAVOUR RELEASE DURING FOOD CONSUMPTION: METHODS,
MATRIX-INTERACTIONS, FLAVOUR-BINDING............................................ 253
Flavour analysis under dynamic conditions: measuring the true profile
sensed by consumers....................................................................................... 255
A.J. Taylor, R.S.T. Linforth, I. Baek, M. Marin andJ.M. Davidson
XII
Contents
Flavorspace - a new technology for the measurement of fast dynamic
changes of the flavour release during eating.................................................... 261
W. Grab and H. Gfeller
Real time flavour release from chewing gum during eating.............................. 271
B.A. Harvey, J.M. Davidson, R.S.T. LinforthandA.J. Taylor
Analysis of correlation between temporal aspects of aroma release and
perception......................................................................................................... 275
R. Linforth, T. Hollowood and A.J. Taylor
Effect on flavour release of reducing the fat content of biscuits and
substituting with fat replacers........................................................................... 279
M.S. Brauss, R.S.T. Linforth and A.J. Taylor
The effect of soft drink base composition on flavour release............................ 283
K. Deibler and T. Acree
Changes in flavour release from cream style dressing in three mouth
model systems.................................................................................................. 287
S. Odake, J.P. Roozen and J.J. Burger
Release of odour active compounds from oxidised sunflower oil and its
oil-in-water emulsion......................................................................................... 292
S.M. van Ruth, J.P. Roozen and F.J.H.M. Jansen
Optimisation and validation of the Strathclyde Simulated Mouth for
beverage flavour research................................................................................ 300
L. Margomenou, L. Birkmyre, J.R. Piggott and A. Paterson
Sensory and physico-chemical approaches to flavour release from salad
dressings in relation to the structure................................................................. 304
M. Charles, V. Rosselin, F. Sauvageot, L Beck and E. Guichard
Dependence of salting-out phenomenon on the physical chemical
properties of the compounds............................................................................ 311
D.D. Roberts and P. Pollien
Effect of sugars and citric acid on ester release in a soft drink related
model system................................................................................................... 316
A. Hansson, J. Andersson, M. Larsson and A. LeufvSn
Odour intensity of O/W emulsions: looking for the keys to prediction............... 320
C. Brossard, F. Rousseau and J.P. Dumont
Headspace analysis of different coffee beverages........................................... 325
M. Bucking and H. Steinhart
XIII
Frontiers of Flavour Science
Measurement of interaction between aroma compounds and the protein
p-lactoglobulin by spectroscopic methods........................................................ 329
J.-L Le Qu6r6, M. Lubke, I. Andriotand E. Guichard
The stability of flavour compounds during storage in the presence of
glucose and protein.......................................................................................... 334
M. Chen and G.A. Reineccius
FLAVOUR FORMATION BY BIOCHEMICAL PROCESSES -
TECHNOLOGICAL ASPECTS....................................................................... 341
Bioengineering challenges of natural flavour production.................................. 343
T. Munch and B. Muller
Production of natural margarine flavourings..................................................... 348
A.M. Batenburg and W.M. Verhue
Organoleptic contribution of a heterogeneous yeast flora in fermentable
substrates......................................................................................................... 353
P. Brunerie, B.C. Ceccaldi, M.-L Daumer, J.-M. Le Qu6r6 and J.-F. Drilleau
Genetic engineering as a tool to influence the sensory characteristics of
yeast extracts: yeast enriched in cysteine........................................................ 357
H. Stam, A. Verbiest, J. Wesdorp, M. Batenburg and A. Mooren
2-Acetyl-1-pyrroline - key aroma compound in Mediterranean dried
sausages.......................................................................................................... 361
L.H. Stahnke
Influence of a commercial pectinase preparation on tea flavour....................... 366
C. Winkel and M. Boesveld
Strawberry derived flavours via plant breeding................................................. 370
J. Kerier, A. Stam, P. Jagers, N. Bouter, H. Weenen, A. Bruijnje , M. Glasius,
K. Duineveld, H. de Heij and B. Meulenbroek
Ageing of apple distillates in casks of different wood species: chemical
and sensory impact.......................................................................................... 375
U. Fischer and M. Holdefer
FLAVOUR FORMATION BY BIOCHEMICAL PROCESSES-
MICROORGANISMS........................................................................................ 381
Biosynthesis of optically active lactones by lipoxygenase/peroxygenase
catalyzed pathways in yeast............................................................................. 383
R. Tressl, L.-A. Garbe and H. Lange
XIV
Contents
Bioconversion of ricinoleic acid into y-decalactone: optimisation of the
production using the yeasts Sporidiobolus salmonicolor and Sporidiobolus
ruinenii.............................................................................................................. 389
L Dufoss6, G. Feron, C. Perrin, A. Djian and H.-E. Spinnler
Terpenes and amino acids - progenitors of volatile flavours in microbial
transformation reactions................................................................................... 394
R.G. Berger; E. Latza, F. Neuserand J. Onken
Biotransformation of geraniol and nerol by sporulated surface cultures of
Aspergillus niger............................................................................................... 400
J. Demyttenaere and N. De Kimpe
Mechanistic aspects of the formation of natural 2-methylbutyric acid via
fermentative oxidation of the corresponding alcohol......................................... 405
I.L. Gatfield, J.-M. HilmerandP. Werkhoff
Flavour formation by enzymatic conversion of amino acids.............................. 411
G. Smit, W.J.M. Engels, R. van Kranenburg, E. Ayad and A. Verheul
Pyrazine production by Bacillus subtilis............................................................ 415
C. Larroche andJ.B. Gros
Production of sulfur flavour compounds - especially thioesters - by ten
strains of geotrichum candidum........................................................................ 420
P. Molimard, C. Berger and H.E. Spinnler
Lipase catalyzed preparation of optically active flavouring substances............ 426
M. Nozaki, N. Suzuki and H. Tsuruta
FLAVOUR FORMATION BY BIOCHEMICAL PROCESSES -
PLANTS........................................................................................................... 431
Biosynthetic studies on monoterpenoids using stable isotope labelling
and enantioselective analysis........................................................................... 433
A. Mosandl, S. Fuchs, M. Wust and T. Beck
Aroma formation in saffron............................................................................... 440
H. Knapp, M. Straubinger, A. Witte and P. Winterhalter
On the mechanism of monoterpene synthases: stereochemical aspects
of (-)-4S-limonene synthase, (+)-bomyl diphosphate synthase and
(-)-pinene synthase........................................................................................... 445
W. Schwab, D.C. Williams and R. Croteau
Qualitative and quantitative analyses of glycosides as aroma precursors
during the tea manufacturing process.............................................................. 452
A. Kobayashi, K. Kubota and D. Wang
XV
Frontiers of Flavour Science
The aromatic potential of Amazonian fruits....................................................... 457
R. Boulanger, D. Chassagne, T. Montesinos, M. Sakho and J. Crouzet
Aroma formation in Cantaloupe Charentais melon........................................... 463
A.D. Bauchot, D.S. Mottram and P. John
The synthesis of 2,5-dimethyl-4-hydroxy-2/-/-furan-3-one in strawberry:
chemistry or biochemistry?............................................................................... 469
/. Zabetakis
AROMA FORMATION DURING FOOD PROCESSING.................................. 473
Volatiles produced by the Maillard reaction...................................................... 475
H.E. Nursten
New results on the formation pathways of aroma-active compounds
by Sfrec/cer-type reactions................................................................................ 481
7 . Hofmann and P. Schieberle
The formation of meaty aroma compounds in cysteine model systems
containing ribose 5-phosphate or ribose........................................................... 487
I.C.C. Nobrega and D.S. Mottram
Effect of proteins on volatile generation from roasting reaction of cysteine
and glucose...................................................................................................... 492
C.-T. Ho and C.-F. Hwang
Aroma impact compounds formed in meat-like model systems containing
cysteine, ribose, and phospholipids.................................................................. 498
J. Lin, L B. Fay and I. Blank
Effect of linoleic acid and phosphatidylcholine on the volatile compounds
of a heated glucose-methionine model potato system...................................... 503
J.M. Ames, O. Mandin and S.C. Duckham
The effect of tuber composition on potato crisp flavour.................................... 509
F.L. Martin, J.M. Ames, L. Bates and I. Steedman
3-Mercapto-2-methylpentan-1-ol - a new high impact flavour compound ....... 513
S. Widder, C. Sabater Luntzel and W. Pickenhagen
Methiin - the key aroma precursor of thermally processed Brassica
vegetables........................................................................................................ 519
R. Kubec, J. VeliSek and V. Drhovii
Maillard compounds from the thermal processing of Agave tequilana
Weber var. azul................................................................................................ 523
M.G. Ldpez and N.A. Mancilla-Margalli
XVI
Contents
Influence of processing parameters on the aroma of dry-roasted
hazelnuts.......................................................................................................... 527
S. Langourieux, R. Perren and F. Escher
Relating sensory and analytical data of block-milk products obtained
during processing............................................................................................. 536
S. Muresan, C. Wilkinson and T. Leguijt
The effect of dietary polyunsaturated fatty acid supplements on the
volatile composition of cooked sheep meat...................................................... 541
J.S. Elmore, D.S. Mottram, M. Enserand J.D. Wood
Effect of post-mortem ageing prior to cooking on lipid oxidation in cooked
turkey................................................................................................................ 545
N.P. Brunton, D.A. Cronin, F.J. Monahan and R. Durcan
Study of the flavour and of flavour precursors in cured cooked ham.
relation between flavour and composition......................................................... 549
A.-S. Guillard, F. Blon, J.-L. Vendeuvre, C. Vergoignan and C. Salles
Influence of dimethyl furan fatty acid photooxidative degradation products
on the flavour of green tea................................................................................ 554
/. Sigrist, B. Wunderli, R. Pompizzi, G.G.G. Manzardo and R. Amado
Photo- and autoxidation of a dimethyl furan fatty acid - identification of
flavour compounds........................................................................................... 557
R. Pompizzi, G.G.G. Manzardo and R. Amado
Untypical aging off-flavour in wine: formation of 2-aminoacetophenone
in white wine by radical cooxidation of indole-3-acetic acid and sulfite............. 561
N. Christoph, C. Bauer-Christoph, M. Geliner, K. Hoenicke, H.-J. Kohlerand T.J. Simat
Formation pathways of 3-hydroxy-4,5-dimethyl-2[5H]-furanone (Sotolon)
in citrus soft drinks............................................................................................ 569
W. Schwab, T. KOnig, B. Gutsche, M. Hartl, R. Hubscherand P. Schreier
Reactivity studies of dicarbonyls and carbonyls in wine................................... 574
G. de Revel, L Pripis-Nicolau and A. Bertrand
Chemical equilibria of beer staling: reaction of bisulfite with unsaturated
aldehydes......................................................................................................... 579
J.-P. Dufour, M. LeusandA.R. Hayman
Influence of high hydrostatic pressure processing on flavour in king
scallops (Pecten maximums)............................................................................ 584
A. Sade, A. Paterson, J.R. Piggott and M.F. Patterson
Workshop on electronic noses.......................................................................... 591
/. Hebehe and C.-D. Kohl
XVII
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| genre | (DE-588)1071861417 Konferenzschrift 1999 Freising gnd-content |
| genre_facet | Konferenzschrift 1999 Freising |
| id | DE-604.BV013231067 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:42:09Z |
| institution | BVB |
| institution_GND | (DE-588)16155791-0 (DE-588)2184248-6 |
| isbn | 3000055568 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009017638 |
| oclc_num | 46705039 |
| open_access_boolean | |
| owner | DE-12 DE-19 DE-BY-UBM DE-91G DE-BY-TUM DE-M49 DE-BY-TUM |
| owner_facet | DE-12 DE-19 DE-BY-UBM DE-91G DE-BY-TUM DE-M49 DE-BY-TUM |
| physical | XVII, 602 S. Ill., graph. Darst. 24 cm |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | Dt. Forschungsanst. für Lebensmittelchemie |
| record_format | marc |
| spelling | Frontiers of flavour science [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] Deutsche Forschungsanstalt für Lebensmittelchemie. Ed. by P. Schieberle ; K.-H. Engel Flavour science Garching, Germany Dt. Forschungsanst. für Lebensmittelchemie 2000 XVII, 602 S. Ill., graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier Flavor Congresses Flavoring essences Congresses Food Sensory evaluation Congresses Aromastoff (DE-588)4130237-0 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1999 Freising gnd-content Lebensmittelchemie (DE-588)4034873-8 s Aromastoff (DE-588)4130237-0 s DE-604 Schieberle, Peter 1951- Sonstige (DE-588)109793765 oth Deutsche Forschungsanstalt für Lebensmittelchemie Sonstige (DE-588)16155791-0 oth Weurman Flavour Research Symposium 9 1999 Freising Sonstige (DE-588)2184248-6 oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009017638&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Frontiers of flavour science [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] Flavor Congresses Flavoring essences Congresses Food Sensory evaluation Congresses Aromastoff (DE-588)4130237-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4034873-8 (DE-588)1071861417 |
| title | Frontiers of flavour science [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] |
| title_alt | Flavour science |
| title_auth | Frontiers of flavour science [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] |
| title_exact_search | Frontiers of flavour science [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] |
| title_full | Frontiers of flavour science [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] Deutsche Forschungsanstalt für Lebensmittelchemie. Ed. by P. Schieberle ; K.-H. Engel |
| title_fullStr | Frontiers of flavour science [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] Deutsche Forschungsanstalt für Lebensmittelchemie. Ed. by P. Schieberle ; K.-H. Engel |
| title_full_unstemmed | Frontiers of flavour science [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] Deutsche Forschungsanstalt für Lebensmittelchemie. Ed. by P. Schieberle ; K.-H. Engel |
| title_short | Frontiers of flavour science |
| title_sort | frontiers of flavour science the proceedings of the ninth weurman flavour research symposium held in freising germany on 22 25 june 1999 |
| title_sub | [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] |
| topic | Flavor Congresses Flavoring essences Congresses Food Sensory evaluation Congresses Aromastoff (DE-588)4130237-0 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Flavor Congresses Flavoring essences Congresses Food Sensory evaluation Congresses Aromastoff Lebensmittelchemie Konferenzschrift 1999 Freising |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009017638&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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