Kaneko, Shu; Kumazawa, Kenji; Masuda, Hideki; Henze, Andrea; Hofmann, Thomas
Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha)
181 - 184
Flavour Science - Recent Advances and Trends
Elsevier BV
2006

Lang, Roman; Mueller, Christoph; Hofmann, Thomas
Development of a stable isotope dilution analysis with liquid chromatography-tandem mass spectrometry detection for the quantitative analysis of di- and trihydroxybenzenes in foods and model systems
Journal of Agricultural and Food Chemistry
2006
54
16
5755--5762

Müller, Christoph; Lang, Roman; Hofmann, Thomas
Quantitative Precursor Studies on Di- and Trihydroxybenzene Formation during Coffee Roasting Using “In Bean” Model Experiments and Stable Isotope Dilution Analysis
Journal of Agricultural and Food Chemistry
2006
54
26
10086--10091

Rotzoll, Nina; Dunkel, Andreas; Hofmann, Thomas
Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.)
Journal of Agricultural and Food Chemistry
2006
54
7
2705--2711

Müller, Christoph; Hemmersbach, Sarah; Slot, Gordon Van't; Hofmann, Thomas
Synthesis and structure determination of covalent conjugates formed from the sulfury-roasty-smelling 2-furfurylthiol and di- or trihydroxybenzenes and their identification in coffee brew
Journal of Agricultural and Food Chemistry
2006
54
26
10076--10085

Stark, Timo; Justus, Helene; Hofmann, Thomas
Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay
Journal of Agricultural and Food Chemistry
2006
54
8
2859--2867

Stark, Timo; Hofmann, Thomas
Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols
Journal of Agricultural and Food Chemistry
2006
54
25
9510--9521

Stark, Timo; Bareuther, Sabine; Hofmann, Thomas
Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments
Journal of Agricultural and Food Chemistry
2006
54
15
5530--5539

Kaneko, Shu; Kumazawa, Kenji; Masuda, Hideki; Henze, Andrea; Hofmann, Thomas
Molecular and sensory studies on the umami taste of Japanese green tea
Journal of Agricultural and Food Chemistry
2006
54
7
2688--2694

Frank, Oliver; Zehentbauer, Gerhard; Hofmann, Thomas
Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds
European Food Research and Technology
2006
222
5-6
492--508