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List of works by Peter Schieberle

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

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

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 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 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 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 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

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

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

scientific article

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

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

scientific article

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 of the Key Aroma Compounds in Gluten-Free Rice Bread

scientific article published on 01 March 2019

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

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

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

scientific article

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 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 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

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

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

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 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

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