Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
Freising
Verlag Deutsche Forschungsanstalt für Lebensmittelchemie
2012
|
| Ausgabe: | 1. Aufl. |
| Schlagworte: | |
| Online-Zugang: | Volltext https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20121113-1110643-0-3 Inhaltsverzeichnis |
| Beschreibung: | V, 142 S. graph. Darst. |
| ISBN: | 9783938896587 |
Internformat
MARC
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| 008 | 130130s2012 d||| m||| 00||| eng d | ||
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| 035 | |a (OCoLC)826628510 | ||
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| 100 | 1 | |a Tamura, Hitoshi |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components |c Hitoshi Tamura |
| 250 | |a 1. Aufl. | ||
| 264 | 1 | |a Freising |b Verlag Deutsche Forschungsanstalt für Lebensmittelchemie |c 2012 | |
| 300 | |a V, 142 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 502 | |a München, Techn. Univ., Diss., 2012 | ||
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Datensatz im Suchindex
| _version_ | 1804150017266548736 |
|---|---|
| adam_text | IMAGE 1
TABLE O F CONTENTS I
1
INTRODUCTION..............................................................................
............ ............. 1
1.1 SESAME SEEDS 1
1.1.1 BOTANY O F SESAME 1
1.1.2 WORLD PRODUCTION 3
1.1.3 USE O F SESAME SEEDS AS FOOD 5
1.2 COMPOSITION O F SESAME
SEEDS.................................................................................
6
1.2.1 NUTRITIONAL VALUE 6
1.2.2 ANTIOXIDANTS 8
1.2.3 VOLATILE COMPOUNDS 10
1.3 DEFINITION O F
AROMA....................................................................................-............
12
1.4 METHODOLOGY TO DETERMINE KEY ODORANTS O F FOOD AROMA 12
1.4.1 ISOLATION O F VOLATILE COMPONENTS 13
1.4.2 AROMA EXTRACT DILUTION ANALYSIS 14
1.4.3 IDENTIFICATION EXPERIMENTS 18
1.4.4 QUANTITATION BY STABLE ISOTOPE DILUTION ASSAY 25
1.4.5 DETERMINATION O F ODOR ACTIVITY VALUES 28
1.5 ODOR-ACTIVE COMPOUNDS IN ROASTED SESAME SEEDS
1.6 OBJECTIVES ... 35
2 RESULTS 36
2.1 IDENTIFICATION O F NOVEL AROMA-ACTIVE THIOLS IN PAN-ROASTED WHITE
SESAME SEEDS-36
HTTP://D-NB.INFO/1032894849
IMAGE 2
II TABLE O F CONTENTS
2.1.1 AROMA EXTRACT DILUTION ANALYSIS (AEDA) 36
2.1.2 IDENTIFICATION EXPERIMENTS 37
2.1.3 IDENTIFICATION O F UNKNOWN SUL FUR-CONTAINING COMPOUNDS 42
2.1.4 IDENTIFICATION O F FURTHER NEW AROMA COMPOUNDS 45
2.2 ASSESSING THE AROMA IMPACT O F AROMA-ACTIVE THIOLS BY ODOR ACTIVITY
VALUES 61
2.2.1 DEVELOPMENT O F STABLE ISOTOPE DILUTION ASSAYS FOR AROMA-ACTIVE
THIOLS 61
2.2.2 CONCENTRATIONS AND ODOR ACTIVITY VALUES O F AROMA-ACTIVE THIOLS 74
2 J DISCUSSION 79
3 EXPERIMENTAL PART 85
3.1 CHEMICALS.
.................................................................................................................
85
3.1.1 REFERENCE ODORANTS 85
3.1.2 ISOTOPICALLY LABELED COMPOUNDS 86
3.1.3 CHEMICALS 86
3.1.4 PURIFICATION O F CHEMICALS 88
33, INVESTIGATED MATERIALS 89
3 J SYNTHESES ...... ... ... 90
3.3.1 MERCURATED AGAROSE GEL 90
3.3.2 REFERENCE ODORANTS 91
3.3.3 ISOTOPICALLY LABELED ODORANTS 100
3.4 IDENTIFICATION O F AROMA-ACTIVE COMPOUNDS...... .... .... 108
3.4.1 ISOLATION O F THE VOLATILES 108
IMAGE 3
TABLE O F CONTENTS III
3.4.2 HIGH-RESOLUTION GAS CHROMATOGRAPHY-OLFACTOMETRY (HRGC-O) 111
3.4.3 AROMA EXTRACT DILUTION ANALYSIS (AEDA) 112
3.4.4 HIGH-RESOLUTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY (HRGC-MS) 112
3.5 QUANTITATION O F ODORANTS ... 112
3.5.1 DETERMINATION O F THE CONCENTRATION O F ISOTOPICALLY LABELED
ODORANTS 112
3.5.2 SAMPLE PREPARATION FOR STABLE ISOTOPE DILUTION ASSAY (SIDA) 114
3.5.3 MASS CHROMATOGRAPHY 114
3.5.4 RELATIVE STANDARD DEVIATION 117
3.6 CHROMATOGRAPHIC
METHODS......................................................................................
118
3.6.1 HIGH-RESOLUTION GAS CHROMATOGRAPHY: HRGC-FID AND HRGC-O 118
3.6.2 DETERMINATION O F RETENTION INDICES (RI) 119
3.7 HIGH-RESOLUTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY (HRGC-MS) 120
3.7.1 HRGC-MAT 95S 120
3.7.2 HRGC-AGILENT 5973 120
3.7.3 TWO DIMENSIONAL HRGC-ITD 800 120
3.7.4 TWO DIMENSIONAL HRGC-ITD SATURN 2200 122
3.8 NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY (NMR) -123
3.9 DETERMINATION O F ODOR THRESHOLDS IN
OIL................................................................. 123
4 SUMMARY....................................................
......................................................... 124
5 ZUSAMMENFASSUNG........
......................................................................................
126
IMAGE 4
IV TABLE O F CONTENTS
6 REFERENCES................................. .... ........ 129
7 APPENDIX 140
|
| any_adam_object | 1 |
| author | Tamura, Hitoshi |
| author_facet | Tamura, Hitoshi |
| author_role | aut |
| author_sort | Tamura, Hitoshi |
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| dewey-full | 540 |
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| dewey-ones | 540 - Chemistry and allied sciences |
| dewey-raw | 540 |
| dewey-search | 540 |
| dewey-sort | 3540 |
| dewey-tens | 540 - Chemistry and allied sciences |
| discipline | Chemie / Pharmazie Chemie |
| edition | 1. Aufl. |
| format | Thesis Book |
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| spelling | Tamura, Hitoshi Verfasser aut Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components Hitoshi Tamura 1. Aufl. Freising Verlag Deutsche Forschungsanstalt für Lebensmittelchemie 2012 V, 142 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier München, Techn. Univ., Diss., 2012 Aromastoff (DE-588)4130237-0 gnd rswk-swf Schwefelorganische Verbindungen (DE-588)4180419-3 gnd rswk-swf Sesam Gattung (DE-588)4181072-7 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Sesam Gattung (DE-588)4181072-7 s Aromastoff (DE-588)4130237-0 s Schwefelorganische Verbindungen (DE-588)4180419-3 s b DE-604 Erscheint auch als Online-Ausgabe urn:nbn:de:bvb:91-diss-20121113-1110643-0-3 http://mediatum.ub.tum.de/node?id=1110643 Verlag kostenfrei Volltext https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20121113-1110643-0-3 Resolving-System DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025690993&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Tamura, Hitoshi Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components Aromastoff (DE-588)4130237-0 gnd Schwefelorganische Verbindungen (DE-588)4180419-3 gnd Sesam Gattung (DE-588)4181072-7 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4180419-3 (DE-588)4181072-7 (DE-588)4113937-9 |
| title | Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components |
| title_auth | Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components |
| title_exact_search | Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components |
| title_full | Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components Hitoshi Tamura |
| title_fullStr | Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components Hitoshi Tamura |
| title_full_unstemmed | Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components Hitoshi Tamura |
| title_short | Identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components |
| title_sort | identification of new key aroma compounds in roasted sesame seeds with emphasis on sulfur components |
| topic | Aromastoff (DE-588)4130237-0 gnd Schwefelorganische Verbindungen (DE-588)4180419-3 gnd Sesam Gattung (DE-588)4181072-7 gnd |
| topic_facet | Aromastoff Schwefelorganische Verbindungen Sesam Gattung Hochschulschrift |
| url | http://mediatum.ub.tum.de/node?id=1110643 https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20121113-1110643-0-3 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025690993&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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