Stable Isotope Dilution Assays of Alternariol and Alternariol Monomethyl Ether in Beverages

2009 ◽  
Vol 57 (12) ◽  
pp. 5152-5160 ◽  
Author(s):  
Stefan Asam ◽  
Katharina Konitzer ◽  
Peter Schieberle ◽  
Michael Rychlik
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Monomethyl Ether ◽  
Alternariol Monomethyl Ether ◽  
Stable Isotope Dilution ◽  
Stable Isotope Dilution Assays

scholarly journals Folate bioavailability from foods rich in folates assessed in a short term human study using stable isotope dilution assays

2015 ◽  
Vol 6 (1) ◽  
pp. 241-247 ◽  
Author(s):  
Sabine Mönch ◽  
Michael Netzel ◽  
Gabriele Netzel ◽  
Undine Ott ◽  
Thomas Frank ◽  
...  
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Human Study ◽  
Short Term ◽  
Standard Definition ◽  
Stable Isotope Dilution ◽  
Stable Isotope Dilution Assays ◽  
Folate Bioavailability ◽  
Definition Of ◽  
Different Sources

Different sources of folate may have different bioavailability and hence may impact the standard definition of folate equivalents.

scholarly journals Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1129
Author(s):  
Ola Lasekan ◽  
Fatma Dabaj
Keyword(s):  
Stable Isotope ◽  
Isotope Dilution ◽  
Aroma Extract Dilution Analysis ◽  
Butanoic Acid ◽  
Active Constituents ◽  
Stable Isotope Dilution ◽  
Stable Isotope Dilution Assays ◽  
Baked Potato ◽  
Phenyl Acetaldehyde

The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among them, 13 compounds (FD ≥ 16) were quantified by stable isotope dilution assays and analyzed by odor activity values (OAVs). Of these, 11 compounds had OAVs ≥ 1, and the highest concentrations were determined for δ-decalactone and 2,3-butanedione. Two recombination models of the fry breads showed similarity to the corresponding fry breads. Omission tests confirmed that aroma-active constituents, such as δ-decalactone (oily/peach), 2-acetyl-1-pyrroline (roasty/popcorn-like), 3-methylbutanal (malty), methional (baked potato-like), 2,3-butanedione (buttery), phenyl acetaldehyde (flowery), (E,E)-2,4-decadienal (deep-fried), butanoic acid, and 3-methylbutanoic acid, were the key aroma constituents of fry bread. In addition, 3-methoxy-4-vinylphenol (smoky) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were also identified as important aroma constituents of fry bread.

Sign in / Sign up

Export Citation Format

Share Document