Quantitative determination of .beta.-damascenone in foods using a stable isotope dilution assay
A stable isotope dilution assay has been developed for the quantitative determination of beta-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 accurac...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1991-04, Vol.39 (4), p.757-759 |
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| container_end_page | 759 |
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| container_issue | 4 |
| container_start_page | 757 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 39 |
| creator | Sen, Alina Laskawy, Gudrun Schieberle, Peter Grosch, Werner |
| description | A stable isotope dilution assay has been developed for the quantitative determination of beta-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 |
| doi_str_mv | 10.1021/jf00004a028 |
| format | Article |
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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</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00004a028</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>ALIMENTOS ; ANALISIS CUANTITATIVO ; ANALYSE QUANTITATIVE ; Aroma and flavouring agent industries ; BIERE ; Biological and medical sciences ; CAFE ; CERVEZAS ; COMPOSE DE LA FLAVEUR ; COMPUESTOS DEL SABOR ; Food industries ; Fundamental and applied biological sciences. 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Agric. Food Chem</addtitle><description>A stable isotope dilution assay has been developed for the quantitative determination of beta-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</description><subject>ALIMENTOS</subject><subject>ANALISIS CUANTITATIVO</subject><subject>ANALYSE QUANTITATIVE</subject><subject>Aroma and flavouring agent industries</subject><subject>BIERE</subject><subject>Biological and medical sciences</subject><subject>CAFE</subject><subject>CERVEZAS</subject><subject>COMPOSE DE LA FLAVEUR</subject><subject>COMPUESTOS DEL SABOR</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>MIEL</subject><subject>ODEUR</subject><subject>OLOR</subject><subject>PRODUIT ALIMENTAIRE</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNptkM1PAyEQxYnRxFo9efO0F-PBbIVuWeBojPUjTbRWz2TKgqG20ABr7H8vdY16kMuEeb95mXkIHRM8IHhILhYG5zcCPOQ7qEfoEJeUEL6LejjLJac12UcHMS4yxSnDPSSnLbhkEyT7rotGJx1W1uWfd4U3xWCuEwzKBlYQlXbe6cK6wnjfxKKN1r0WUMQE82XuR5_8OnvYZfs1DjHC5hDtGVhGffRd--hlfP18dVtOHm7uri4nJVQUp5JSoyulaiUYcFFXrBZ8NGIEdCXA0IbqOeNCCKWqUcMYV6amXKumokBw09RVH513vir4GIM2ch3sCsJGEiy32cg_2WT6tKPX-SxYmgBO2fg7IhgnnJPMlR1nY9IfPzqEN1mzilH5_DiTHM_Y_XgylU-ZP-l4A17Ca8ieLzNB2JDg7YpnnQgqyoVvg8uB_LveJwMfiIg</recordid><startdate>19910401</startdate><enddate>19910401</enddate><creator>Sen, Alina</creator><creator>Laskawy, Gudrun</creator><creator>Schieberle, Peter</creator><creator>Grosch, Werner</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19910401</creationdate><title>Quantitative determination of .beta.-damascenone in foods using a stable isotope dilution assay</title><author>Sen, Alina ; Laskawy, Gudrun ; Schieberle, Peter ; Grosch, Werner</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a350t-55fe3cc6c97a896376984471ae39af5d5eb78999cc34d778cf658ecd35a10dd63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>ALIMENTOS</topic><topic>ANALISIS CUANTITATIVO</topic><topic>ANALYSE QUANTITATIVE</topic><topic>Aroma and flavouring agent industries</topic><topic>BIERE</topic><topic>Biological and medical sciences</topic><topic>CAFE</topic><topic>CERVEZAS</topic><topic>COMPOSE DE LA FLAVEUR</topic><topic>COMPUESTOS DEL SABOR</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>MIEL</topic><topic>ODEUR</topic><topic>OLOR</topic><topic>PRODUIT ALIMENTAIRE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sen, Alina</creatorcontrib><creatorcontrib>Laskawy, Gudrun</creatorcontrib><creatorcontrib>Schieberle, Peter</creatorcontrib><creatorcontrib>Grosch, Werner</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sen, Alina</au><au>Laskawy, Gudrun</au><au>Schieberle, Peter</au><au>Grosch, Werner</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quantitative determination of .beta.-damascenone in foods using a stable isotope dilution assay</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1991-04-01</date><risdate>1991</risdate><volume>39</volume><issue>4</issue><spage>757</spage><epage>759</epage><pages>757-759</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>A stable isotope dilution assay has been developed for the quantitative determination of beta-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</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00004a028</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1991-04, Vol.39 (4), p.757-759 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_jf00004a028 |
| source | ACS Publications |
| subjects | ALIMENTOS ANALISIS CUANTITATIVO ANALYSE QUANTITATIVE Aroma and flavouring agent industries BIERE Biological and medical sciences CAFE CERVEZAS COMPOSE DE LA FLAVEUR COMPUESTOS DEL SABOR Food industries Fundamental and applied biological sciences. Psychology MIEL ODEUR OLOR PRODUIT ALIMENTAIRE |
| title | Quantitative determination of .beta.-damascenone in foods using a stable isotope dilution assay |
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