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List of works by Martin Steinhaus

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

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

scientific article published on 30 June 2020

Characterization of Odorants Causing Smoky Off-Flavors in Cocoa

scientific article published on 09 September 2020

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 Major Odor-Active Compounds in Jackfruit Pulp

scientific article published on 13 May 2019

Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis

scientific article published on 21 April 2015

Characterization of the Major Odorants in Cempedak-Differences to Jackfruit

scientific article published on 27 December 2019

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 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 most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques

scientific article published on 01 May 2000

Confirmation of 1-Phenylethane-1-thiol as the Character Impact Aroma Compound in Curry Leaves and Its Behavior during Tissue Disruption, Drying, and Frying.

scientific article published on 22 February 2017

Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE)

scientific article published in 2022

Enantioselective synthesis of tri-deuterated (-)-geosmin to be used as internal standard in quantitation assays

scientific article published on 28 July 2020

Identification of an Important Odorant Precursor in Durian: First Evidence of Ethionine in Plants

scientific article published on 26 December 2019

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

scientific article published in June 2010

Impact of processing on important cocoa off-flavour compounds

scientific article published in 2021

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

scientific article published on 11 May 2016

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

scientific article

Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers

scientific article published on 26 December 2018

Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)-Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley

scientific article published on 19 February 2020

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

Molecular characterisation of an atypical coconut-like odour in cocoa

scientific article published in 2022

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

scientific article

Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris.

scientific article

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

scientific article

Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.

scientific article published on 12 April 2016

Odour-active compounds in liquid malt extracts for the baking industry

scientific article published in 2021

Quantitation and Seasonal Variation of Key Odorants in Propolis

scientific article published on 28 January 2019

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 4-Methyl-4-sulfanylpentan-2-one (4MSP) in Hops by a Stable Isotope Dilution Assay in Combination with GC×GC-TOFMS: Method Development and Application To Study the Influence of Variety, Provenance, Harvest Year, and Processing on 4MSP

scientific article published in March 2017

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

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

scientific article published in July 2005

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