Publikationen Prof. Dr. Peter Schieberle; DFA für Lebensmittelchemie

Publikationen Prof. Dr. Peter Schieberle (1995 - 2004)

1995

Schieberle P, Gassenmeier K (1995)
"Studies on the key odorants in pastries of high fat content" In: Aroma-Perception, Formation, Evaluation. Rothe M, Kruse HP (ed) Eigenverlag Deutsches Institut für Ernährungsforschung, Potsdam-Rehbrücke, pp 441-457
Gassenmeier K, Schieberle P (1995)
"Potent aromatic compounds in the crumb of wheat bread (French-type) - influence of pre-ferments and studies on the formation of key odorants during dough processing" Z Lebensm Unters Forsch 201: 241-248.
Hofmann T, Schieberle P (1995)
"Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques". J Agric Food Chem 43: 2187-2194.
Hofmann T, Hässner R, Schieberle P (1995)
"Determination of the chemical structure of the intense roasty, popcorn-like odorant 5-Acetyl-2,3-dihydro-1,4-thiazine". J Agric Food Chem 43: 2195-2198.
Guth H, Hofmann T, Schieberle P, Grosch W (1995)
"Model reactions on the stability of disulfides in heated foods". J Agric Food Chem 43: 2199-2203.
Schieberle P (1995)
"Bildung von Aromastoffen bei der Herstellung von Backwaren". In: Veröffentlichungen der Arbeitsgemeinschaft Getreideforschung e.V., Detmold, Bd. 254, Granum-Verlag, Detmold, S. 49-70.
Schieberle P (1995)
"Wichtige Aromastoffe in Backwaren - Einfluß von Herstellungsbedingungen und Rezeptur". In: XXX. Vortragstagung Geschmacksstoffe in pflanzlichen Nahrungsmitteln; 27.-28.03.1995 in Heilbronn; Deutsche Gesellschaft für Qualitätsforschung (DGQ e.V.); (Pflanzliche Nahrungsmittel), S. 165-172.
Schieberle P (1995)
"Quantitation of Important Roast-Smelling Odorants in Popcorn by Stable Isotope Dilution Assays an d Model Studies on Flavor Formation during Popping" J Agric Food Chem 43: 2442-2448
Schieberle P (1995)
"New Developments in Methods for Analysis of Volatile Compounds and their Precursors". In: Characterization of Food: Emerging Methods. A.G. Gaonkar (ed.); Elsevier Science B.V., S. 403-431.
Hofmann T, Schieberle P (1995)
"Studies on the formation and stability of the roast-flavor compound 2-Acetyl-2-thiazoline". J Agric Food Chem 43: 2946-2950.

1996

Schieberle P (1996)
"Odour-active compounds in moderately roasted sesame". Food Chemistry 55: 145-152
Hofmann T, Schieberle P, Grosch W (1996)
"Model Studies on the Oxidative Stability of Odor-Active Thiols Occurring in Food Flavors". J Agric Food Chem 44: 251-255
Schieberle P (1996)
"Fehlaromastoffe in Lebensmitteln - Bewertung des Aromabeitrages und Untersuchungen zur Bildung bei Verarbeitungsprozessen und Lagerung". In: 54. Diskussionstagung; Forschungskreis der Ernährungsindustrie eV., S. 42-63
Schieberle P, Hofmann T (1996)
"Untersuchungen zum Einfluß von Herstellungsparametern auf den Aromabeitrag intensiver Aromastoffe in Cystein/Kohlenhydrat-Reaktionsmischungen". Lebensmittelchemie 50: 105-108
Heiler C, Schieberle P (1996)
"Studies on the Metallic Off-Flavour in Buttermilk: Identification of Potent Aroma Compounds". Lebensm.-Wiss. u. Technol. 29: 460-464
Schieberle P, Hofmann T (1996)
"Influence of the Carbohydrate Moiety on the Formation of odour - Active Aroma Compounds in thermally processed Maillard Systems containing Cysteine". In: Chemical Reactions in Foods III (J. Velisek and J. Davidek, eds). Proceedings of the 3rd Symposium on Chemical Reactions in Foods, Prague, Czech Republic, September 25-27, 1996, p. 89-93.
Schieberle P, Güntert M, Sommer H, Werkhoff P (1996)
"Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour". Food Chemistry 56: 369-372.
Schieberle P (1996)
"Intensive Aromastoffe - Meßgrößen zur objektiven Bewertung sensorischer Veränderungen bei der Lebensmittelherstellung und Lagerung". In: Lebensmittelqulität - Anspruch und Erfüllung, Int. Symposium der Lebensmittelchemischen Gesellschaft, Fachgruppe in der GDCh und der Bundestierärztekammer, (Hrsg. H. Steinhart u. K. Eulitz) 13.-15. Mai 1996, Göttingen, S. 56-66.
Schieberle P (1996)
"Intense Aroma Compounds - Useful Tools to Monitor the Influence of Processing and Storage on Bread Aroma". Adv Food Sci. (CMTL) 18: 237-244.
Schieberle P, Hofmann T (1996)
"Identification of the Key Odorants in Processed Ribose-Cysteine Maillard Mixtures by Instrumental Analysis and Sensory Studies". In: Flavour Science - Recent Developments, A.J. Taylor, D.S. Mottram (eds.) The Royal Society of Chemistry, Cambridge, pp. 175-181. (Proceedings of the 8th Weurman Flavour Research Symp., Reading, U.K. 23-26 July 1996)
Hofmann T, Schieberle P (1996)
"Studies on Intermediates Generating the Flavour Compounds 2-Methyl-3-furanthiol, 2-Acetyl-2-thiazoline and Sotolon by Maillard-Type Reactions". In: Flavour Science - Recent Developments, A.J. Taylor, D.S. Mottram (eds.) The Royal Society of Chemistry, Cambridge, pp. 182-187. (Proceedings of the 8th Weurman Flavour Research Symp., Reading, U.K. 23-26 July 1996)

1997

Schieberle P, Hofmann T (1997)
"Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures". J Agric Food Chem 45: 227-232.
Schnermann P, Schieberle P (1997)
"Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses". J Agric Food Chem 45: 867-872
Hofmann T, Schieberle P (1997)
"Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques". J Agric Food Chem 45: 898-906
Grosch W, Schieberle P (1997)
"Flavor of Cereal Products-A Review". Cereal Chem. 74(2): 91-97
Münch P, Hofmann T, Schieberle P (1997)
"Comparison of Key Odorants Generated by Thermal Treatment of Commercial and Self-Prepared Yeast Extracts: Influence of the Amino Acid Composition on Odorant Formation". J. Agric Food Chem 45: 1338-1344
Schieberle P, Hofmann T, Krummel C, Freiling A, Bock J, Heinert L, Kohl D (1997)
"Key Food Aroma Compounds: Important Standards to Develop Selective Chemosensor Arrays for Quality Control". SENSOR 97 Kongreßband I, 107-112
Hofmann T, Schieberle P, Krummel C, Freiling A, Bock J, Heinert L, Kohl D (1997)
"High resolution gas chromatography/selective odorant measurement by multisensor array (HRGC/SOMSA): a useful approach to standardise multisensor arrays for use in the detection of key food odorants". Sensors and Actuators B 41: 81-87.
Schieberle P, Heiler C (1997)
"Influence of processing and storage on the formation of the metallic smelling (E,Z)-2,6-nonadienol in buttermilk". In: Flavour Perception Aroma Evaluation. H.-P, Kruse and M. Rothe (eds.) Eigenverlag Universität Potsdam, pp.213-220. (Proceedings of the 5th Wartburg Aroma Symposium Eisenach, March 17-20,1997).
Hofmann T and Schieberle P (1997)
"Influence of the heating conditions on the formation of key odorants in cysteine/ribose reaction flavours". In: Flavour Perception Aroma Evaluation. H.-P, Kruse and M. Rothe (eds.) Eigenverlag Universität Potsdam, pp.345-355. (Proceedings of the 5th Wartburg Aroma Symposium Eisenach, March 17-20,1997).
Hofmann T, Heinert L, Traxler A, Bock J, Krummel C, Kohl D and Schieberle P (1997)
"Development of a standardized sensor array for the control of baking or toasting processes based on high-resolution gas chromatographic/selective odorant measurement by multisensor array (SOMMSA)". Seminars in Food Analysis 2: 257-266
Heiler C, Schieberle P (1997)
"Quantitative Instrumental and Sensory Studies on Aroma Compounds Contributing to a Metallic Flavour Defect in Buttermilk". Int. Dairy Journal 7: 659-666
Heiler C, Schieberle P (1997)
"Model Studies on the Precursors and Formation of the Metallic Smelling (E,Z)-2,6-Nonadienol During the Manufacture and Storage of Buttermilk". Int. Dairy Journal 7: 667-674
Bock J, Heinert L, Freiling A, Krummel C, Kohl D, Hofmann T, Schieberle P (1997)
"Discrimination between untoasted and toasted white bread. An application of the high resolution gas chromatography/selective odorant measurement by multisensor (HRGC/SOMSA)". In: Eurosensors XI, ISBN 83-908335-0-6, pp. 863-866

1998

Hofmann T, Schieberle P (1998)
"Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol". J Agric Food Chem 46: 235-241
Rychlik M, Schieberle P, Grosch W (1998)
"Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants". ISBN: 3-9803426-5-4
Hofmann T, Schieberle P (1998)
"New and Convenient Syntheses of the Important Roasty, Popcorn-like Smelling Food Aroma Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine from their Corresponding Cyclic a-Amino Acids". J Agric Food Chem 46: 616-619
Hinterholzer A, Schieberle P (1998)
"Identification of the Most Odour-active Volatiles in Fresh, Hand-extracted Juice of Valencia Late Oranges by Odour Dilution Techniques". Flavour Fragr J 13: 49-55
Hofmann T, Schieberle P (1998)
"2-Oxopropanal, Hydroxy-2-propanone, and 1-Pyrroline - Important Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine". J Agric Food Chem 46: 2270-2277
Hofmann T, Schieberle P (1998)
"Flavor Contribution and Formation of the Intense Roast-Smelling Odorants 2-Propionyl-1-pyrroline and 2-Propionyltetrahydropyridine in Maillard-Type Reactions". J Agric Food Chem 46: 2721-2726
Schieberle P, Hofmann T (1998)
"Mechanistic Studies on the Formation of the Cracker-like Aroma Compounds 2-Acetyltetrahydropyridine and 2-Acetyl-1-pyrroline by Maillard-type Reactions". In: The Maillard Reaction in Foods and Medicine. The Royal Society of Chemistry, (J.O'Brien, H.E. Nursten, J.C. Crabbe and J.A. Ames, eds.), pp 209-215.(Proc. of the 6th International Symposium on the Maillard Reaction, London, 27-30 July 1997).
Hinterholzer A, Lemos T, Schieberle P (1998)
"Identification of the key odorants in raw French beans and changes during cooking". Z Lebensm Unters Forsch A 207: 219-222
Hofmann T, Schieberle P (1998)
"Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions". Z Lebensm Unters Forsch A 207: 229-236
Kirchhoff E, Schieberle P (1998)
"Einfluß der Sauerteigtrocknung auf die Konzentrationen wichtiger Aromastoffe in Sauerteig und Brotkrume". Getreide Mehl und Brot 52: 273-275.
Münch P, Schieberle P (1998)
"Quantitative Studies on the Formation of Key Odorants in Thermally Treated Yeast Extracts Using Stable Isotope Dilution Assays". J Agric Food Chem 46: 4695-4701
Schieberle P, Hofmann T (1998)
"Characterization of Key Odorants in Dry-Heated Cysteine-Carbohydrates Mixtures: Comparison with Aqueous Reaction Systems". In: Flavor Analysis: Developments in Isolation and Characterization, Mussinan C.J.; Morello M.J. (eds); ACS Symposium Series 705, American Chemical Society: Washington D.C., S. 320-330, (Proc. at the 214th National Meeting of the ACS, Las Vegas, September 7-11, 1997)
Schieberle P, Hofmann T, Kohl D, Krummel C, Heinert L, Bock J, Traxler M (1998)
"High Resolution Gas Chromatography - Selective Odorant Measurement by Multisensor Array - A useful Technique to develop Tailor-Made Chemosensor Arrays for Food Flavor Analysis". In: Flavor Analysis: Developments in Isolation and Characterization, Mussinan C.J.; Morello M.J. (eds); ACS Symposium Series 705, American Chemical Society: Washington D.C., S. 359-374, (Proc. at the 214th National Meeting of the ACS, Las Vegas, September 7-11, 1997)
Hofmann T, Schieberle P (1998)
"Aroma of fresh strawberries and changes during chewing". In: COST 96 Interaction of food matrix with small ligands influencing flavour and texture, Schieberle P (ed), Vol. 3, EUR 18531 EN, pp 191-194
Hinterholzer A, Baek I, Linforth R, Taylor A, Schieberle P (1998)
"Aroma of oranges and flavour release during consumption of oranges". In: COST 96 Interaction of food matrix with small ligands influencing flavour and texture, Schieberle P (ed), Vol. 3, EUR 18531 EN, p.45-49
Fickert B, Schieberle P (1998)
"Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses". Nahrung 42(6): 371-375.
Rychlik M, Schieberle P (1998)
"Synthesis of 13C-Labeled Patulin [4-Hydroxy-4 H-furo[3,2-c]pyran-2(6H)-one] to be used as Internal Standard in a Stable Isotope Dilution Assay". J Agric Food Chem 46: 5163-5169.
Hofmann T, Schieberle P, Heinert L, Bock J, Krummel C, Kohl D (1998)
"The HRGC/SOMMSA-TECHNOLOGY - a powerful tool to develop standardized sensor-arrays tailor-made for controlling food flavors". In: Electronic Noses in Food Industry, pp. 14-23.
Schieberle P, Hofmann T, Kohl D, Krummel C, Heinert L, Bock J, Traxler M (1998)
High resolution gas chromatography – Selective odorant measurement by multisensor array. A useful technique to develop tailor-made chemosensor arays for food flavor analysis. In: Flavor Analysis. Development in Isolation and Characterization (Mussinan CJ, Morello MJ, eds) American Chemical Society, Washington DC, pp 359-374
Tairu AO, Hofmann T, Schieberle P (1998)
Identification of key aroma compounds in dried fruits of Xylopia Aethiopica using aroma extract dilution analysis. In: Proceedings of New rops and New Uses: Biodiversity and Agricultural Sustainability, Phoenic, USA, Nov. 8-11
Büttner A, Hoch U, Schieberle P (1998)
Studies on the headspace concentrations of selected fruit odorants in several matrices – Correlation with odor activity values and odor intensities. In: COST 96 Interaction of food matrix with small ligands influencing flavour and texture (Guichard E, ed) Vol 4, pp 123-129

1999

Büttner A, Schieberle P (1999)
J Agric Food Chem 47:5189-5193. Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden)
Derail C, Hofmann T, Schieberle P (1999)
J Agric Food Chem 47:4742-4745. Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the Workup procedure
Fickert B, Schieberle P (1999)
Comparative study on the flavour of caramalt and caramalt beer. Proceedings of the 27th Congress, Cannes, ISBN 90-70143-20-8, pp 71-78
Fickert B, Schieberle P (1999)
Lebensmittelchemie 53:109-136 Vergleichende Untersuchungen über wichtige Aromastoffe in Gerste, Grünmalz und dunklem Malz
Köhler P, Graßberger A, Schieberle P (1999)
Getreide Mehl Brot 53:16-19. Fraktionierung und Rekombination von Weizenmehl - Einfluß auf Teigrheologie und Backverhalten
Münch M, Schieberle P (1999)
Z Lebensm Unters Forsch 208:39-46. A sensitive and selective method for the quantitative determination of fatty acid tryptamides as shell indicators in cocoa products
Pfnuer P, Matsui T, Grosch W, Guth H, Hofmann T, Schieberle P (1999)
J Agric Food Chem 47:2044-2047. Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts
Rychlik M, Schieberle P (1999)
J Agric Food Chem 47:3749-3755. Quantification of the mycotoxin patulin by a stable isotope dilution assay
Schieberle P, Pfnuer P (1999)
Characterization of key odorants in chocolate. In: Flavor Chemistry. Thirty Years of Progress (Teranishi R, Wich EL, Hornstein I, eds) Kluwer Academic/Plenum Publishers, New York, Boston, Bordrecht, London,Moskow, pp 147-153
Steinhaus M, Schieberle P (1999)
Lebensmittelchemie 53:109-136. Aromaaktive Verbindungen in getrockneten Hopfendolden der Varietät Spalter Select
Tairu AO, Hofmann T, Schieberle P (1999)
J Agric Food Chem 47:3285-3287. Characterization of the key aroma compounds in dried fruits of the West African peppertree Xylopia aethiopica (Dunal) A. Rich (Annonaceae) using aroma extract dilution analysis
Vinale F, Fogliano V, Schieberle P, Hofmann T (1999)
J Agric Food Chem 47:5084-5092. Development of a stable isotope dilution assay for an accurate quantification of protein-bound N(-(1-deoxy-D-fructos-1-yl)-L-lysine using a 13C-labeled internal standard

2000

Bauer N, Schieberle P (2000)
Getreide Mehl Brot 54:437-439. Systematische Untersuchungen an Modellpeptiden zur enzymatisch katalysierten Bildung von Disulfidbindungen durch Disulfidisomerase (DsbA)
Bauer N, Schieberle P (2000)
Model studies on the reaction parameters governing the formation of disulphide bonds in LMW-type peptides by disulphide isomerase (DSI). In: Wheat Gluten (Shewry PR, Tatham AS, eds) The Royal Society of Chemistry, Cambridge, UK, pp 219-222
Büttner A, Schieberle P (2000)
Changes in the concentrations of key fruit odorants induced by mastication. In: Flavor Release (Roberts D, Taylor A, eds) ACS Symposium Series, New Orleans, pp 87-98
Büttner A, Schieberle P (2000)
Food Chem 71:347-354. Influence of mastication on the concentrations of aroma volatiles - some aspects of flvaour release and flavour perception
Büttner A, Schieberle P (2000)
Influences of mastication on the concentrations of aroma volatiles. In: Food science and technology, COST Action 96, Interactions of food matrix with small ligands influencing flavour and texture (Pittia P, Guichard E, eds) European Communities, pp 123-125
Büttner A, Schieberle P (2000)
Stable isotope dilution assays for the quantification of odour-active thiols in hand-squeezed grapefruit juices (Citrus paradisi MacFayden). In: Frontiers of Flavour Science (Schieberle P, Engel K-H, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, pp 132-134
Bytof G, Selmar D, Schieberle P (2000)
J Applied Botany - Angewandte Botanik 74:131-135. New aspects of coffee processing: how do the different post harvest treatments influence the formation of potential flavour precursors?
Hofmann T, Münch P, Schieberle P (2000)
J Agric Food Chem 48:434-440. Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions
Hofmann T, Schieberle P (2000)
J Agric Food Chem 48:4301-4305. Formation of aroma-active Strecker-aldehydes by a direct oxidative degradation of Amadori compounds
Hofmann T, Schieberle P (2000)
New results on the formation pathways of aroma-active compounds by Strecker-type reactions. In: Frontiers of Flavour Science (Schieberle P, Engel K-H, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, pp 481-486
Kerscher R, Nürnberg K, Voigt J, Schieberle P, Grosch W (2000)
J Agric Food Chem 48:2387-2390. Occurrence of 12-methyltridecanal in microorganisms and physiological samples isolated from beef
Kohl D, Heinert L, Bock J, Hofmann T, Schieberle P (2000)
Sensors and Actuators B 70:43-50. Systematic studies on responses of metal-oxide sensor surfaces to straight chain alkanes, alcohols, aldehydes, ketones, acids and esters using the SOMMSA approach
Münch M, Schieberle P, Janssen K, Raers M, Matissek R (2000)
Sweetec 4:10-13. Rapid determination of the shell content in cocoa products
Münch M, Schieberle P, Janßen K, Raters M, Matissek R (2000)
Süßwaren 9:28-31. Schnellmethode zur Erfassung des Schalengehalts in Kakaoerzeugnissen über Fettsäuretryptamide als Indikatorverbindungen
Munk S, Münch P, Stahnke L, Adler-Nissen J, Schieberle P (2000)
J Surfactants Deterg 3:505-515. Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile
Parliment TH, Ho C-T, Schieberle P (2000)
Caffeinated Beverages. Health Benefits, Physiological Effects and Chemistry. ACS Symposium Series 754, American Chemical Society, Washington, DC
Schieberle P (2000)
The chemistry and technology of cocoa. In: Caffeinated Beverages. Health Benefits, Physiological Effects and Chemistry (Parliment TH, Ho C-H, Schieberle P, eds) ACS Symposium Series 754, pp 262-275
Schieberle P, Büttner A (2000)
Comparison of the key odorants in hand-squeezed juices of oranges (Valencia late) and grapefruits (Citrus paradisi MacFayden). In: Frontiers of Flavour Science (Schieberle P, Engel K-H, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8, pp 10-16
Schieberle P, Engel K-H (2000)
Frontiers of Flavour Science. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany, ISBN 3-00-005556-8
Schieberle P, Hofmann T, Münch P (2000)
Studies on potent aroma compounds generated in Maillard-type reactions using the odor-activity-value concept. In: Flavor Chemistry. Industrial and Academic Research. ACS Symposium Series 756 (Risch SJ, Ho C-T, eds) American Chemical Society, Washington DC, pp 133-150
Steinhaus M, Schieberle P (2000)
J Agric Food Chem 48:1776-1783. Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. Variety Spalter Select) based on GC-olfactometry and odor dilution techniques
Tairu AO, Hofmann T, Schieberle P (2000)
J Agric Food Chem 48:2391-2394. Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis)
Zimmermann M, Schieberle P (2000)
Eur Food Res Technol 211:175-180. Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Moroccan origin
Zimmermann M, Schieberle P (2000)
Lebensmittelchemie 54:107. Vergleich wichtiger Aromastoffe in Edelsüß-Paprika aus Ungarn und Marokko

2001

Belitz H-D, Grosch W, Schieberle P (2001)
Lehrbuch der Lebensmittelchemie, 5. Auflage, Springer-Verlag, Berlin
Buettner A, Schieberle P (2001)
Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing. In: Gas Chromatography-Olfactometry, The State of the Art (Leland JV, Schieberle P, Buettner A, Acree TE, eds) ACS Symposium Series 782, American Chemical Society, Washington DC, pp 33-45
Buettner A, Schieberle P (2001)
Influence of the chain length on the aroma properties of homologous epoxy-aldehydes, ketones, and alcohols. In: Aroma Active Compounds in Foods, Chemistry and Sensory Properties (Takeoka GR, Güntert M, Engel K-H, eds) ACS Symposium Series 794, American Chemical Society, Washington DC, pp 109-118
Buettner A, Schieberle P (2001)
J Agric Food Chem 49:1358-1363. Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments
Buettner A, Schieberle P (2001)
J Agric Food Chem 49:2387-2394. Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconsitution experiments
Buettner A, Schieberle P (2001)
J Agric Food Chem 49:3881-3884. Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals
Büttner A, Schieberle P (2001)
Comparison of important aroma compounds in hand-squeezed orange juices of Valencia late and Navel oranges (Citrus sinensis (L.) Osbeck). In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 151-160
Czerny M, Schieberle P (2001)
Changes in roasted coffee aroma during storage - Influence of the packaging. Proceedings of the 19th International Conference of Coffee Science, Trieste
Czerny M, Schieberle P (2001)
Influence of the packaging material on the key odorants in UHT milk. In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 350-353
Czerny M, Schieberle P, Maier B, Riess G, Gronauer A, Schön H (2001)
Landtechnik 56:342-343. Identifizierung von Geruchsstoffen in Schweinestall-Luft
Engel W, Hofmann T, Schieberle P (2001)
Eur Food Res Technol 213:104-106. Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavor compound
Engel W, Schieberle P, Güntert M, Lambrecht S (2001)
N-(2-mercaptoethyl)-1,3-thiazolidines and their use as fragrances and aromas. Eur Pat Appl, 8 pp, Coden: EPXXDW EP 1069116
Gellrich C, Schieberle P, Wieser H (2001)
Getreide Mehl Brot 55:275-277. Isolierung und Charakterisierung der (-Secaline von Roggen
Güntert M, Lambrecht S, Engel W, Schieberle P (2001)
4-Alkanoyl-3-thiazolines and their use as fragrances and aromas. Eur Pat Appl, 7 pp, Coden: EPXXDW EP 1069117
Hofmann T, Czerny M, Calligaris S, Schieberle P (2001)
J Agric Food Chem 49:2382-2386. Modal studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages
Hofmann T, Czerny M, Schieberle P (2001)
Instrumental analysis and sensory studies on the role of melanoidins in the aroma staling of coffee brew. Proceedings of the 19th International Conference of Coffee Science, Trieste
Hofmann T, Schieberle P (2001)
Acetylformoin - an important progenitor of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-acetyltetrahydropyridine during thermal food processing. In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 311-322
Kirchhoff E, Schieberle P (2001)
J Agric Food Chem 49:4304-4311. Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies
Kirchhoff E, Schieberle P (2001)
Studies on the crumb flavour of three-stage sourdough rye bread. In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 179-189
Leland JV, Schieberle P, Buettner A, Acree TE (2001)
Characterization of the odor-active constituents in fresh and processed hops (variety Spalter Select). Gas Chromatography-Olfactometry, The State of the Art, ACS Symposium Series 782, American Chemical Society, Washington DC
Rychlik M, Schieberle P (2001)
Eur Food Res Technol 212:274-278. Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread
Schieberle P (2001)
Natürliche, naturidentische, synthetische Wirkstoffe: Wirksamkeitsunterschiede, Begleitstoffe, Reinheitsprobleme. In: Lebensmittelchemie, Lebensmittelqualität, Band 25, Funktionelle Lebensmittel - Lebensmittel der Zukunft, Erwartungen, Wirkungen, Risiken (Preuß A, ed) Herausgeber: Lebensmittelchemische Gesellschaft - Fachgruppe in der GDCh, Behr's Verlag, S 35-50
Schieberle P, Fickert B (2001
Key aroma compounds in cereal malts and a malted beverage. In: Flavour 2000, Perception release evaluation formation acceptance nutrition/health. Proceedings of the 6th Wartburg Aroma Symposium, Eisenach, April 10-13, 2000 (Rothe M, ed), pp 87-103
Schieberle P, Steinhaus M (2001)
Characterization of the odor-active constituents in fresh and processed hops (variety Spalter Select). In: Gas Chromatography-Olfactometry, The State of the Art (Leland JV, Schieberle P, Buettner A, Acree TE, eds) ACS Symposium Series 782, American Chemical Society, Washington DC, pp 23-32
Schieberle P, Zimmermann M (2001)
Charakterisierung wichtiger Aromastoffe in Gewürzpaprikapulver aus Marokko und Ungarn. In: Gewürz- und Heilpflanzen. Deutsche Gesellschaft für Qualitätsforschung (Pflanzliche Nahrungsmittel) e.V., Proceedings der XXXVI. Vortragstagung, 19.-20. März 2001, Jena, S. 141-151

2002

Czerny M, Schieberle P (2002)
Getreide Mehl Brot 56:18-22. Das Aroma von Weizensauerteigen - Einfluss der Mehltype
Eberheim A, Kohl D, Hofmann T, Schieberle P (2002)
Nachweis organischer Rauchgaskomponenten. In: Sensoren und Mess-Systeme (Kohl CD, Gerhard-Multhaupt R, eds) VDE Verlag GmbH, Berlin, S 305-308
Engel W, Schieberle P (2002)
J Agric Food Chem 50:5391-5393. Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorant
Engel W, Schieberle P (2002)
J Agric Food Chem 50:5394-5399. Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid)
Freisleben A, Schieberle P, Rychlik M (2002)
J Agric Food Chem 50:4760-4768. Syntheses of labelled vitamers of folic acid to be used as internal standards in stable isotope dilution assays
Hofmann T, Bock J, Heinert L, Kohl C-D, Schieberle P (2002)
Development of selective chemosensors for the on-line monitoring of coffee roasting by SOMMSA and COTA technology. In: Heteroatomic Aroma Compounds. ACS Symposium Series 826 (Reineccius GA, Reineccius TA, eds) American Chemical Society, Washington, DC, pp 328-344
Hofmann T, Schieberle P (2002)
J Agric Food Chem 50:319-326. Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages
Jezussek M, Juliano BO, Schieberle P (2002)
J Agric Food Chem 50:1101-1105. Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses
Kieffer R, Schieberle P (2002)
Universal-Mikrobackversuche für Mehle und Roggen- oder Weizen-Eigenschaften. In: XXXVII Vortragstagung Deutsche Gesellschaft für Qualitätsforschung (Pflanzliche Nahrungsmittel) e.V. Hannover
Kirchhoff E, Schieberle P (2002)
J Agric Food Chem 50:5378-5385. Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays
Lorenz S, Buettner A, Ender K, Nürnberg G, Papstein H-J, Schieberle P, Nürnberg K (2002)
Eur Food Res Technol 214:112-118. Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking
Meuser F, Kutschbach A, Kieffer R, Wieser H, Schieberle P (2002)
Cereal Chem 79:617-623. Investigation of the effect of hot air drying of wheat gluten on its visco-elasticity and baking performance by a systems analytical model
Sanz C, Czerny M, Cid C, Schieberle P (2002) Eur Food Res Technol 214:299-302.
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)
Schieberle P, Hofmann T (2002)
Flavor contribution and formation of heterocyclic oxygen-containing key aroma compounds in the thermally processed foods. In: Heteroatomic Aroma Compounds. ACS Symposium Series 826 (Reineccius GA, Reineccius TA, eds) American Chemical Society, Washington, DC, pp 207-226
Schieberle P, Hofmann T (2002)
New results on the formation of important Maillard aroma compounds. In: Advances in Flavours and Fragrances. From the Sensation to the Synthesis (Swift KAD, ed) The Royal Society of Chemistry, Cambridge, pp 163-177

2003

Graßberger A, Schieberle P, Köhler P (2003)
Eur Food Res Technol 216:204-211. Fractionation and reconstitution of wheat flour - effect on dough rheology and baking
Freisleben A, Schieberle P, Rychlik M (2003)
Anal Biochem 315:247-255. Comparison of folate quantification in foods by high-performance liquid chromatography-fluorescence detection to that by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry
Freisleben A, Schieberle P, Rychlik M (2003)
Anal Bioanal Chem 376:149-156. Specific and sensitive quantification of folate vitamers in foods by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry
Heberle I, Schieberle P, Hofmann T (2003)
Influence of high hydrostatic pressure on the formation of non-enzymatic browning products formed in Maillard-type reactions. In: Advances in High Pressure Bioscience and Biotechnology II (Winterhalter R, ed) Springer Verlag, Berlin, Heidelberg, New York, pp 341-345
Deters F, Hofmann T, Schieberle P (2003)
Influence of high hydrostatic pressure on the formation of key Maillard-type flavour compounds from D-glucose and L-proline. In: Advances in High Pressure Bioscience and Biotechnology II (Winterhalter R, ed) Springer Verlag, Berlin, Heidelberg, New York, pp 350
Schieberle P (2003)
"Thermal processing of foods: Flavour and health aspects. In: Euro Food Chem XII. Strategies for safe food: Analytical industrial and lebel aspects: Challenges in organisation and communication. Congrescentrum Oud Sint-Jan, Brugge, Belgium, 24.-26.09.2003. KVCV Centraal, pp 156-169
Lindenmeier M, Schieberle P, Rychlik M (2003)
Development of a stable isotope dilution assay for quantification of the mycotoxin ochratoxin A in foods. In: Euro Food Chem XII. Strategies for safe food: Analytical industrial and lebel aspects: Challenges in organisation and communication. Congrescentrum Oud Sint-Jan, Brugge, Belgium, 24.-26.09.2003. KVCV Centraal, pp 686-689
Beksan E, Schieberle P, Robert F, Blank I, Fay LB, Schlichtherle-Cerny H, Hofmann T (2003)
J Agric Food Chem 51:5428-5436. Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates
Schmiedeberg K, Sieber M, Büttner A, Schieberle P, Meyerhof W, Krautwurst D (2003)
Identification and functional expression of olfactory receptors specific for key food alkylpyrazines. In: Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium (Le Quéré J-L, Étiévant JX, eds) 24.-28.06.2002, Beaune, France, Lavoisier, London, pp 269-274
Börger D, Büttner A, Schieberle P (2003)
Structure/odour relationships in homologous series of aroma-active allylalcohols and allylketones. In: Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium (Le Quéré J-L, Étiévant JX, eds) 24.-28.06.2002, Beaune, France, Lavoisier, London, pp 281-286
Schieberle P, Fischer R, Hofmann T (2003)
The carbohydrate modul labelling teczhnique - A useful tool to clarify formation pathways of aroma compounds formed in Maillard-type reactions. In: Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Flavour Research Symposium (Le Quéré J-L, Étiévant JX, eds) 24.-28.06.2002, Beaune, France, Lavoisier, London, pp 447-452
Bauer N, Koehler P, Wieser H, Schieberle P (2003)
Studies on the effects of microbial transglutaminase on gluten proteins of wheat. In: Recent Advances in Enzymes in Grain Processing (Courtin CM, Veraverbeke WS, Delcour J, Eds) Katholieke Universiteit Leuven, Leuven, Belgium, pp 107-113
Steinhaus M, Fritsch HT, Schieberle P (2003)
J Agric Food Chem 51:7100-7105. Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA)
Schieberle P, Hofmann T (2003)
Chemie in unserer Zeit 6:388-401. Auf den Geschmack gekommen. Die molekulare Welt des Lebensmittelgenusses
Hofmann T, Schieberle P (2003)
Influence of melanoidins on the aroma staling of coffee beverage. In: Nutraceutical Beverages. Chemistry, Nutrition, and Health Effects (Fereidoon S, Deepthi KW, eds) ACS Symp Ser 871, Washington, DC, pp 200-215
Bauer N, Köhler P, Wieser H, Schieberle P (2003)
Cereal Chem 80:781-786. Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis
Bauer N, Köhler P, Wieser H, Schieberle P (2003)
Cereal Chem 80:787-790. Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological properties
Kaltner D, Steinhaus M, Mitter W, Biendl M, Schieberle P (2003)
Monatsschrift Brauwirtschaft 11/12:192-196. (R)-Linalool als Schlüsselaromastoff für das Hopfenaroma in Bier und sein Verhalten während der Bieralterung
Robert F, Blank I, Fay LB, Beksan E, Hofmann T, Schieberle P (2003)
Synthesis, structures, and activity of novel glycoconjugates exhibiting umami taste. In: Challenges in Taste Chemistry and Biology (Hofmann T, Ho C-T, Pickenhagen W, eds) ACS Division of Agricultural and Food Chemistry, American Chemical Society, Washington DC, ISBN 0-8412-3852-9, pp 195-209
Jezussek M, Schieberle P (2003)
J Agric Food Chem 51:7866-7871.A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoc acid. Comparison with two GC/MS-methods
Bauer N, Koehler P, Wieser H, Schieberle P (2003)
Cereal Chem 80:781-786. Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis
Bauer N, Koehler P, Wieser H, Schieberle P (2003)
Cereal Chem 80: 787-790. Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological properties

2004

Lindenmeier M, Schieberle P, Rychlik M (2004)
J Chromatogr A 1023:57-66. Quantification of ochratoxin A in foods by a stable isotope dilution assay using high-performance liquid chromatography-tandem mass spectrometry
Jezussek M, Schieberle P (2003)
J Agric Food Chem 51:7866-7871. A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoc acid. Comparison with two GC/MS-methods
Czerny M, Schieberle P (2004)
Getreide Mehl Brot 57:340-344. Zum Aromapotential von Hefen in Weizenteigen
Bauer N, Koehler P, Wieser H, Schieberle P (2003)
Cereal Chem 80:781-786. Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis
Bauer N, Koehler P, Wieser H, Schieberle P (2003)
Cereal Chem 80: 787-790. Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological properties
Gellrich C, Schieberle P, Wieser H (2004)
Cereal Chem 81:290-295. Biochemical characterization of g-75k secalins of rye. I. Amino acid sequences
Gellrich C, Schieberle P, Wieser H (2004)
Cereal Chem 81:296-299. Biochemical characterization of g-75k secalins of rye. II. Disulfide bonds
Robert B, Blank I, Fay LB, Beksan E, Hofmann T, Schieberle P (2004)
Synthesis, structure, and activity of novel glycoconjugates exhibiting umami taste. In: Challenges in Taste Chemistry and Biology (T Hofmann, C-T Ho, W Pickenhagen) ACS Symposium Series 867, Amercial Chemical Society, Washington DC, pp 195-209
Schieberle P (2004)
Recent advances in the understanding of thermal flavor generation. In: Takasago Symposium 2002 – The Latest Progress in Savory Supporting Science (Tsuruta H, ed) 18th September 2002, Tokyo, Japan, pp 19-39
Kohl C-D, Eberheim A, Schieberle P (2004)
Technische Messen 71:298-303. Welche Geruchsstoffe (zyklische Kohlenhwasserstoffe) erkennt ein oxidischer Gassensor ?
Schieberle P, Hofmann T (2003)
Chemie in unserer Zeit 37:388-401 Auf den Geschmack gekommen. Die molekulare Welt des Lebensmittelgenusses
Granvogl M, Chistlbauer M, Schieberle P (2004)
J Agric Food Chem 52: 2797-2802 Quantitation of the intense aroma compound 3-mercapto-2-methylpentan-1-ol in raw and processed onions (Allium cepa) of different origins and in other Allium varieties using a stable isotope dilution assay
Granvogl M, Jezussek M, Koehler P, Schieberle P (2004)
J Agric Food Chem 52:4751-4757. Quantitation of 3-Aminopropionamide in Potatoes - A Minor but Potent Precursor in Acrylamide Formation
Lindenmeier M, Schieberle P, Rychlik M (2004)
Getreidetechnologie 58:236-238. Entwicklung einer Isotopenverdünnungsanalyse zur quantitativen Bestimmung von Ochratoxin A in Lebensmitteln
Engel W, Schieberle P (2004)
Czech J Food Sci 22:120-122. On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,5-thiazine
Komarek D, Hartmann K, Schieberle P (2003)
Changes in key odorants in beer during exposure to light. In: The 10th Weurman Flavour Research Symposium, 24-28.06.2002 (Le Quere J-L, Etievant PX, eds) Editions Tex & Doc, Paris, France, pp 25-28
Komarek D, Hartmann K, Schieberle P (2004)
The role of 3-methyl-2-butene-1-thiol in beer flavor. In: Handbook of Flavor Characterization. Sensory Analysis, Chemistry, and Physiology (Deibler KD, Delwiche J, eds) Handbook of Food Analysis, Second Edition, Revised and Expanded, Vol 1, 2, 3, Marcel Dekker Inc, New York, Basel, pp 473-481

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