User: Guest  Login
Original title:
Characterization of the Key Aroma Compounds in Raw Toona sinensis (A. Juss.) Roem. Buds and Their Products by Application of the Molecular Sensory Science Concept
Translated title:
Charakterisierung der Schlüsselaromastoffe in unverarbeiteten Toona sinensis (A. Juss.) Roem.-Knospen und in ihren Produkten mittels Anwendung des Konzepts der molekularen Sensorik
Author:
Zhai, Xiaoting
Year:
2020
Document type:
Dissertation
Faculty/School:
Fakultät für Chemie
Advisor:
Granvogl, Michael (Prof. Dr.)
Referee:
Granvogl, Michael (Prof. Dr.); Engel, Karl-Heinz (Prof. Dr.)
Language:
en
Subject group:
CHE Chemie
TUM classification:
CHE 500d
Abstract:
Due to their characteristic aroma, fresh Toona sinensis (TS) buds are popular vegetables. The application of the molecular sensory science concept revealed di-1-propenyl di- and trisulfide, 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, and dimethyl sulfide as responsible for the cooked onion-like/TS-like odor note. Hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, and (E,Z)-2,6-nonadienal were responsible for the green odor note of green TS, while 2-methoxyphenol and 4-ethylphenol contributed to the ph...     »
Translated abstract:
Frische Toona sinensis (TS)-Knospen sind ein beliebtes Gemüse aufgrund ihres charakteristischen Aromas. Die Anwendung des Konzepts der molekularen Sensorik ergab Di-1-propenyldi- und -trisulfid, 2-Mercapto-3,4-dimethyl-2,3-dihydrothiophen und Dimethylsulfid die gekochte zwiebelartige/TS-ähnliche Geruchsnote hervorriefen. Hexanal, (E)-2-Hexenal, (E)-2-Hexen-1-ol und (E,Z)-2,6-Nonadienal waren für die grüne Geruchsnote in grünem TS verantwortlich, während 2-Methoxyphenol und 4-Ethylphenol zur phen...     »
WWW:
https://mediatum.ub.tum.de/?id=1559618
Date of submission:
21.09.2020
Oral examination:
20.11.2020
File size:
7734766 bytes
Pages:
110
Urn (citeable URL):
https://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:91-diss-20201120-1559618-1-9
Last change:
22.12.2020
 BibTeX