Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong"):
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
Freising
Dt. Forschungsanst. für Lebensmittelchemie
2014
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| Ausgabe: | 1. Aufl. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | VI, 173 S. graph. Darst. 21 cm |
| ISBN: | 9783938896846 |
Internformat
MARC
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|---|---|---|---|
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| 003 | DE-604 | ||
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| 008 | 140828s2014 d||| m||| 00||| eng d | ||
| 020 | |a 9783938896846 |9 978-3-938896-84-6 | ||
| 035 | |a (OCoLC)890586851 | ||
| 035 | |a (DE-599)BVBBV042049440 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
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| 082 | 0 | |a 664.8046 |2 22//ger | |
| 084 | |a CHE 513d |2 stub | ||
| 084 | |a CHE 532d |2 stub | ||
| 100 | 1 | |a Li, Jiaxiao |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") |c Jiaxiao Li |
| 250 | |a 1. Aufl. | ||
| 264 | 1 | |a Freising |b Dt. Forschungsanst. für Lebensmittelchemie |c 2014 | |
| 300 | |a VI, 173 S. |b graph. Darst. |c 21 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
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| 502 | |a Zugl.: München, Techn. Univ., Diss., 2014 | ||
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-027490564 | ||
Datensatz im Suchindex
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|---|---|
| adam_text | LIST OF CONTENTS AND ABBREVIATIONS
1 INTRODUCTION 1
1.1 OURIAN FRUIT 1
1.1.1 ORIGIN, DISTRIBUTION AND BOTANY OF DURIO ZIBETHINUS 1
1.1.2 VOLATILE CONSTITUENTS IN DURIO ZIBETHINUS 3
1.2 DETECTION OF AROMA-ACTIVE COMPOUNDS IN FOOD 10
1.2.1 ISOLATION OF THE VOLATILE FRACTION 11
1.2.2 GAS CHROMATOGRAPHY-OLFACTOMETRY (GC-O) 12
1.2.3 AROMA EXTRACT DILUTION ANALYSIS (AEDA) 13
1.2.4 STATIC HEADSPACE DILUTION ANALYSIS (SHA) 14
1.2.5 IDENTIFICATION EXPERIMENTS 16
1.2.6 QUANTITATION BY STABLE ISOTOPE DILUTION ASSAYS (SIDA) 16
1.2.7 CALCULATION OF ODOR ACTIVITY VALUES 18
1.2.8 AROMA SIMULATION 18
1.3 SENSORY STUDIES ON DURIAN VOLATILES 20
1.4 IDEAS AND OBJECTIVES 22
2 RESULTS AND DISCUSSION 23
2.1 IDENTIFICATION OF MAJOR AROMA-ACTIVE COMPOUNDS IN DURIAN 23
2.1.1 ODORANT SCREENING 23
2.1.2 STRUCTURAL ASSIGNMENTS 23
2.1.3 IDENTIFICATION OF NEW CONSTITUENTS 29
2.1.4 ENANTIOMERIC DISTRIBUTION OF CHIRAL ODORANTS 43
2.1.5 SCREENING FOR HIGHLY VOLATILE ODORANTS BY SH-GC-O 45
2.2 DEVELOPMENT OF STABLE ISOTOPE DILUTION ASSAYS 47
2.2.1 GEMINAL DITHIOLS, DITHIOHEMIACETALS, DITHIOACETALS, DIETHYL 47
HTTP://D-NB.INFO/1058037331
II LIST OF CONTENTS AND ABBREVIATIONS
TRISULFIDE AND 2(5)-ETHYL-4-HYDROXY-5(2)-METHYLFURAN-3(2H)-ONE
2.2.2 ALKANETHIOLS AND HYDROGEN SULFIDE 59
2.3 CONCENTRATIONS AND ODOR ACTIVITY VALUES OF MAJOR 69
AROMA-ACTIVE COMPOUNDS
2.3.1 CONCENTRATIONS OF AROMA-ACTIVE COMPOUNDS 70
2.3.2 ODOR ACTIVITY VALUES 71
2.4 AROMA SIMULATION EXPERIMENTS 74
2.5 OMISSION EXPERIMENTS 75
2.6 DISCUSSION 77
3 EXPERIMENTAL PART 83
3.1 CHEMICALS 83
3.1.1 REFERENCE ODORANTS 83
3.1.2 ISOTOPICALLY LABELED STANDARDS 85
3.1.3 CHEMICALS AND REAGENTS 86
3.1.4 PURIFICATION OF CHEMICALS 88
3.2 INVESTIGATED MATERIALS 89
3.3 SYNTHESES 90
3.3.1 MERCURATED AGAROSE GEL 90
3.3.2 REFERENCE ODORANTS 91
3.3.3 ISOTOPICALLY LABELED ODORANTS 106
3.3.4 THIOL DERIVATIVES 111
3.4 IDENTIFICATION OF AROMA-ACTIVE COMPOUNDS
114
LIST OF CONTENTS AND ABBREVIATIONS
III
3.4.1 ISOLATION OF DURIAN VOLATILES 114
3.4.2 HIGH-RESOLUTION GAS CHROMATOGRAPHY-OLFACTOMETRY (HRGC-O) 116
3.4.3 HIGH-RESOLUTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY 118
(HRGC-MS).
3.4.4 DETERMINATION OF THE ENANTIOMERIC DISTRIBUTION OF CHIRAL ODORANTS
119
3.5 QUANTITATION OF AROMA-ACTIVE COMPOUNDS 121
3.5.1 DETERMINATION OF THE CONCENTRATION OF ISOTOPICALLY LABELED 121
COMPOUNDS
3.5.2 SAMPLE PREPARATION FOR STABLE ISOTOPE DILUTION ASSAY (SIDA) 122
3.5.3 MASS CHROMATOGRAPHY 124
3.5.4 RELATIVE STANDARD DEVIATION 124
3.6 CHROMATOGRAPHIC METHODS 126
3.6.1 HIGH-RESOLUTION GAS CHROMATOGRAPHY: HRGC-O AND HRGC-FID 126
3.6.2 DETERMINATION OF RETENTION INDICES (RL) 128
3.7 HIGH-RESOLUTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY 129
(HRGC-MS)
3.7.1 GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC-MS) 129
3.7.2 TWO-DIMENSIONAL GAS CHROMATOGRAPHY-MASS SPECTROMETRY 129
(TD-GC-MS).
3.8 NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY (NMR) 130
3.9 SENSORY ANALYSES 130
3.9.1 DETERMINATION OF ODOR THRESHOLDS IN WATER 130
3.9.2 AROMA PROFILE ANALYSIS 131
3.9.3 AROMA SIMULATION EXPERIMENTS 131
3.9.4 OMISSION EXPERIMENTS 131
IV LIST OF CONTENTS AND ABBREVIATIONS
4 SUMMARY 132
5 ZUSAMMENFASSUNG 135
6 REFERENCES 139
7 APPENDIX 147
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| any_adam_object | 1 |
| author | Li, Jiaxiao |
| author_facet | Li, Jiaxiao |
| author_role | aut |
| author_sort | Li, Jiaxiao |
| author_variant | j l jl |
| building | Verbundindex |
| bvnumber | BV042049440 |
| classification_tum | CHE 513d CHE 532d |
| ctrlnum | (OCoLC)890586851 (DE-599)BVBBV042049440 |
| dewey-full | 664.8046 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.8046 |
| dewey-search | 664.8046 |
| dewey-sort | 3664.8046 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| edition | 1. Aufl. |
| format | Thesis Book |
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| indexdate | 2024-07-10T01:11:24Z |
| institution | BVB |
| isbn | 9783938896846 |
| language | English |
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| physical | VI, 173 S. graph. Darst. 21 cm |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | Dt. Forschungsanst. für Lebensmittelchemie |
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| spelling | Li, Jiaxiao Verfasser aut Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") Jiaxiao Li 1. Aufl. Freising Dt. Forschungsanst. für Lebensmittelchemie 2014 VI, 173 S. graph. Darst. 21 cm txt rdacontent n rdamedia nc rdacarrier Zugl.: München, Techn. Univ., Diss., 2014 (DE-588)4113937-9 Hochschulschrift gnd-content DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027490564&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Li, Jiaxiao Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") |
| subject_GND | (DE-588)4113937-9 |
| title | Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") |
| title_auth | Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") |
| title_exact_search | Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") |
| title_full | Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") Jiaxiao Li |
| title_fullStr | Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") Jiaxiao Li |
| title_full_unstemmed | Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") Jiaxiao Li |
| title_short | Characterization of the aroma-impact compounds in Thai durian (Durio zibethinus L. "Monthong") |
| title_sort | characterization of the aroma impact compounds in thai durian durio zibethinus l monthong |
| topic_facet | Hochschulschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027490564&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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