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Authors whose works are in public domain in at least one jurisdiction

List of works by Peter Schieberle

A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS methods

scientific article published in December 2003

A novel method for the quantitation of gingerol glucuronides in human plasma or urine based on stable isotope dilution assays

scientific article published on 26 September 2016

Analysis of the seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch.)

Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy.

scientific article published on 9 December 2016

Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values

scientific article published on 23 August 2011

Behaviour and hormonal status in healthy rats on a diet rich in Maillard reaction products with or without solvent extractable aroma compounds.

scientific article published on 12 October 2011

Changes in Key Odorants of Sheep Meat Induced by Cooking

Changes in key aroma compounds of Criollo cocoa beans during roasting

scientific article published on 17 October 2008

Changes in key odorants of raw coffee beans during storage under defined conditions

scientific article published on 16 June 2007

Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms

scientific article published on 01 April 2020

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

scientific article published on 03 July 2018

Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting

scientific article published in May 2010

Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation.

scientific article published in August 2009

Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes

scientific article

Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants.

scientific article published on 2 June 2017

Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

scientific article published on 10 August 2016

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics Based Expert System (SEBES)- An Approach to Use Artificial Intelligence in Determining Food Odor Codes

article

Characterization of alpha-terpineol as an anti-inflammatory component of orange juice by in vitro studies using oral buccal cells

scientific article published on 15 September 2007

Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds

scientific article published in July 2005

Characterization of the Aroma Signature of Styrian Pumpkin Seed Oil (Cucurbita pepo subsp. pepo var. Styriaca) by Molecular Sensory Science ⬇️

scientific article published on March 14, 2013

Characterization of the Key Aroma Compounds in Bartlett Pear Brandies by Means of the Sensomics Concept ⬇️

scientific article published on September 25, 2013

Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

scientific article published on 19 December 2016

Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept ⬇️

scientific article published on April 23, 2012

Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science

scientific article published on 11 October 2016

Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

scientific article published on 13 January 2016

Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach.

scientific article

Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept

scientific article published on 05 March 2019

Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach

scientific article published on 16 October 2020

Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept

scientific article published on 17 June 2019

Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach

scientific article published on 21 December 2015

Characterization of the Key Odorants in High Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

scientific article published on 23 April 2020

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue ⬇️

scientific article published on April 12, 2013

Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science ⬇️

scientific article published on 02 May 2012

Characterization of the Key Odorants in a High-grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

scientific article published on 06 April 2020

Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis

scientific article published on 14 May 2008

Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach

scientific article

Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies

scientific article published on 27 June 2008

Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept

scientific article published on 27 May 2007

Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis

scientific article published in October 2009

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests

scientific article published in April 2009

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science

scientific article published on 30 June 2007

Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion

scientific article published in February 2006

Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach

scientific article published on 12 November 2013

Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis.

scientific article published on 09 May 2014

Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.

scientific article

Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis

scientific article published on 21 June 2008

Chemical Interactions between Odor-Active Thiols and Melanoidins Involved in the Aroma Staling of Coffee Beverages ⬇️

scientific article published on January 16, 2002

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

scientific article published in April 2003

Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses

scientific article published in February 2002

Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (<i>Zingiber officinale</i> Roscoe) from China and Roasted Ginger by Application of Aroma Extract Dilution Analysis

scientific article published on 10 December 2020

Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof

scientific article

Compound identification: a Journal of Agricultural and Food Chemistry perspective

scientific article published on 10 May 2007

Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges.

scientific article

Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology.

scientific article

Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy

scientific article published on 13 February 2015

Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches

scientific article

Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach

scientific article published on 16 May 2016

Determination of ochratoxin A in food: comparison of a stable isotope dilution assay, liquid chromatography-fluorescence detection and an enzyme-linked immunosorbent assay

scientific article

Development of Stable Isotope Dilution Assays for the Simultaneous Quantitation of Biogenic Amines and Polyamines in Foods by LC-MS/MS ⬇️

scientific article published on March 13, 2012

Development of Two Stable Isotope Dilution Assays for the Quantitation of Acrolein in Heat-Processed Fats ⬇️

scientific article published on March 30, 2011

Development of a stable isotope dilution assay for the quantitation of glycidamide and its application to foods and model systems

scientific article published on 15 July 2008

Development of stable isotope dilution assays for the quantitation of Amadori compounds in foods

scientific article published on 27 May 2014

Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach.

scientific article published on 17 February 2018

Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process

article

Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings ⬇️

scholarly article

Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science

scientific article published on 3 October 2016

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

scientific article

Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses

article by Petra Schnermann & Peter Schieberle published March 1997 in Journal of Agricultural and Food Chemistry

Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory Evaluation ⬇️

scientific article published on May 21, 2013

Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments

scientific article

Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine)

article published in 2003

Evolution of vitamin B2 biosynthesis: riboflavin synthase of Arabidopsis thaliana and its inhibition by riboflavin

scientific article published in May 2005

Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds

Food sources and biomolecular targets of tyramine

scientific article published on 01 February 2019

Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the strecker reaction

scientific article published in March 2006

Formation of the intense flavor compoundtrans -4,5-epoxy-(E )-2-decenal in thermally treated fats

Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine

scientific article published on 12 October 2018

Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid).

scientific article

Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer

scientific article

Identification of N7-(1-carboxyethyl)-arginine, a novel posttranslational protein modification of arginine formed at high hydrostatic pressure

scientific article published in June 2005

Identification of novel aroma-active thiols in pan-roasted white sesame seeds

scientific article published in June 2010

Identification of the Key Aroma Compounds in Gluten-Free Rice Bread

scientific article published on 01 March 2019

Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations

scientific article

Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques

article published in 1998

Identification of the most odour‐active volatiles in fresh, hand‐extracted juice of Valencia late oranges by odour dilution techniques

Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation

scientific article

Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking

article

Influence of sulfur fertilization on the amounts of free amino acids in wheat. correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking

scientific article published on 25 April 2007

Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit

scientific article published on 15 November 2016

Influence of the chemical structure on odor qualities and odor thresholds in homologous series of alka-1,5-dien-3-ones, alk-1-en-3-ones, alka-1,5-dien-3-ols, and alk-1-en-3-ols

scientific article

Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments.

scientific article

Isotope-labeling studies on the formation pathway of acrolein during heat processing of oils

scientific article published on 08 August 2014

Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

scholarly article

Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

Labeling studies on the formation pathway of Nepsilon-carboxymethyllysine in maillard-type reactions

scientific article published in June 2005

Model Studies on the Key Aroma Compounds Formed by an Oxidative Degradation of ω-3 Fatty Acids Initiated by either Copper(II) Ions or Lipoxygenase ⬇️

scientific article published on November 5, 2013

Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties.

scientific article published on 23 March 2017

Model studies on the influence of high hydrostatic pressure on the formation of glycated arginine modifications at elevated temperatures

scientific article

Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.

scientific article

New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice

scientific article published on 12 October 2018

New Insights into the Formation of Aroma-Active Strecker Aldehydes from 3-Oxazolines as Transient Intermediates ⬇️

scientific article published on June 18, 2012

New aspects on the formation and analysis of acrylamide.

scientific article published in January 2005

OR2M3: A Highly Specific and Narrowly Tuned Human Odorant Receptor for the Sensitive Detection of Onion Key Food Odorant 3-Mercapto-2-methylpentan-1-ol.

scientific article published on 4 December 2016

Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation.

scientific article

Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans

scientific article published on 11 September 2013

On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt

article

Performance evaluation of non-targeted peak-based cross-sample analysis for comprehensive two-dimensional gas chromatography-mass spectrometry data and application to processed hazelnut profiling

scientific article

Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

article

Preface

scientific article published in April 2008

Primary odorants in popcorn

Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile

article

Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from differe

scientific article

Quantification of ochratoxin A in foods by a stable isotope dilution assay using high-performance liquid chromatography-tandem mass spectrometry

scientific article published in January 2004

Quantitation and Enantiomeric Ratios of Aroma Compounds Formed by an Ehrlich Degradation of l-Isoleucine in Fermented Foods

scientific article published on 31 December 2015

Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA).

scientific article published in November 2003

Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation

scientific article

Quantitation of Gingerols in Human Plasma by Newly Developed Stable Isotope Dilution Assays and Assessment of Their Immunomodulatory Potential

scientific article published on 09 March 2016

Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (<i>Zingiber officinale</i> Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments

scientific article published on 10 December 2020

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products ⬇️

scientific article published on September 24, 2010

Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-o

scientific article published on 7 November 2017

Quantitation of S-methylmethionine in raw vegetables and green malt by a stable isotope dilution assay using LC-MS/MS: comparison with dimethyl sulfide formation after heat treatment

scientific article published in October 2009

Quantitation of Sensory-Active and Bioactive Constituents of Food: A Journal of Agricultural and Food Chemistry Perspective ⬇️

scientific article published on February 28, 2012

Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays

scientific article

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

scientific article

Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread

scientific article published on 26 September 2019

Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds ⬇️

scientific article published on July 21, 2011

Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation

Role of the fermentation process in off-odorant formation in white pepper: on-site trial in Thailand

scientific article published in July 2005

Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using a Thiol-Selective Isolation Procedure in Combination with Three Detection Methods

scientific article published on 12 April 2019

Sensomics Analysis of Key Hazelnut Odorants (Corylus avellana L. ‘Tonda Gentile’) Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS) ⬇️

scientific article published on May 21, 2013

Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream

scientific article published on 13 October 2007

Specific and sensitive quantification of folate vitamers in foods by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry

scientific article published on 16 April 2003

Stable isotope dilution assays of alternariol and alternariol monomethyl ether in beverages.

scientific article

Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorant

scientific article

Structure-Odor Activity Studies on Monoterpenoid Mercaptans Synthesized by Changing the Structural Motifs of the Key Food Odorant 1-p-Menthene-8-thiol

scientific article published on 27 April 2016

Structure-Odor Correlations in Homologous Series of Mercapto Furans and Mercapto Thiophenes Synthesized by Changing the Structural Motifs of the Key Coffee Odorant Furan-2-ylmethanethiol.

scientific article published on 9 April 2018

Structure-Odor Correlations in Homologous Series of Mercaptoalkanols.

scientific article published on 8 May 2017

Structure-odor correlations in homologous series of alkanethiols and attempts to predict odor thresholds by 3D-QSAR studies

scientific article

Structure/Odor Activity Studies on Aromatic Mercaptans and Their Cyclohexane Analogues Synthesized by Changing the Structural Motifs of Naturally Occurring Phenyl Alkanethiols

scientific article published on 20 February 2019

Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. II. Rheological Properties ⬇️

scholarly article

Syntheses of labeled vitamers of folic acid to be used as internal standards in stable isotope dilution assays

scientific article published in August 2002

Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates

scientific article

Targeted Metabolomics: a new section in the Journal of Agricultural and Food Chemistry.

scientific article published on 20 December 2013

The carbon module labeling (CAMOLA) technique: a useful tool for identifying transient intermediates in the formation of maillard-type target molecules

scientific article

Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide

scientific article published on 01 August 2006

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