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3-Methylbutanoic Acid

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Ralf G. Berger – One of the best experts on this subject based on the ideXlab platform.

  • characteristic volatiles from young and aged fruiting bodies of wild polyporus sulfureus bull fr fr
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Shimin Wu, Holger Zorn, Ulrich Krings, Ralf G. Berger

    Abstract:

    The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid−liquid extraction (CLLE) and investigated by high-resolution gas chromatography−mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography−olfactometry (GC−O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus:  1-octen-3-one, 1-octen-3-ol, 3-Methylbutanoic Acid, phenylethanol, and phenylacetic Acid. Four volatiles investigated by GC−O and detected by GC-MS were determined as the characteristic odorants of aged species:  2-methylpropanoic Acid, butanoic Acid, 3-Methylbutanoic Acid, and phenylacetic Acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with it…

  • Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Holger Zorn, Ulrich Krings, Ralf G. Berger

    Abstract:

    The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid-liquid extraction (CLLE) and investigated by high-resolution gas chromatography-mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography-olfactometry (GC-O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus: 1-octen-3-one, 1-octen-3-ol, 3-Methylbutanoic Acid, phenylethanol, and phenylacetic Acid. Four volatiles investigated by GC-O and detected by GC-MS were determined as the characteristic odorants of aged species: 2-methylpropanoic Acid, butanoic Acid, 3-Methylbutanoic Acid, and phenylacetic Acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with its host, location, and age.

Peter Schieberle – One of the best experts on this subject based on the ideXlab platform.

  • characterization of the key aroma compounds in yeast dumplings by means of the sensomics concept
    Journal of Agricultural and Food Chemistry, 2019
    Co-Authors: Buket Sahin, Peter Schieberle

    Abstract:

    The key odorants in the volatile fraction isolated from a steamed yeasted wheat dough (yeast dumpling) by solvent assisted flavor evaporation (SAFE) were characterized by an aroma extract dilution analysis (AEDA). The 29 aroma-active compounds were located within the flavor dilution (FD) factor range of 8–512. Among them, the highest FD factors were found for 2- and 3-Methylbutanoic Acid, 4-hydroxy-3-methoxybenzaldehyde, (E,E)-2,4-decadienal, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E)-2-nonenal, and butanoic Acid. The 21 odorants were quantitated by stable isotope dilution assays (SIDA), and a subsequent calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed 3-methyl-1-butanol (malty), 2-phenylethanol (honey-like), trans-4,5-epoxy-(E)-2-decenal (metallic), 2,3-butanedione (buttery), 3-Methylbutanoic Acid (sweaty), (E)-2-nonenal (cucumber-like), 1-octen-3-one (mushroom-like), and 3-(methylthio)-propanal (potato-like) as the most important contributors …

  • Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept
    Journal of Agricultural and Food Chemistry, 2019
    Co-Authors: Buket Sahin, Peter Schieberle

    Abstract:

    The key odorants in the volatile fraction isolated from a steamed yeasted wheat dough (yeast dumpling) by solvent assisted flavor evaporation (SAFE) were characterized by an aroma extract dilution analysis (AEDA). The 29 aroma-active compounds were located within the flavor dilution (FD) factor range of 8-512. Among them, the highest FD factors were found for 2- and 3-Methylbutanoic Acid, 4-hydroxy-3-methoxybenzaldehyde, ( E, E)-2,4-decadienal, 2-phenylethanol, 4-hydroxy-2,5-dimethyl-3(2 H)-furanone, ( E)-2-nonenal, and butanoic Acid. The 21 odorants were quantitated by stable isotope dilution assays (SIDA), and a subsequent calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed 3-methyl-1-butanol ( malty), 2-phenylethanol ( honey-like), trans-4,5-epoxy-( E)-2-decenal ( metallic), 2,3-butanedione ( buttery), 3-Methylbutanoic Acid ( sweaty), ( E)-2-nonenal ( cucumber-like), 1-octen-3-one ( mushroom-like), and 3-(methylthio)-propanal ( potato-like) as the most important contributors to the overall aroma of the dumpling. To verify the analytical results, a recombinate was prepared to show that a blend of the 21 aroma compounds in a buffered starch suspension resulted in a good replication of the overall yeast dumpling aroma.

  • changes in key aroma compounds of criollo cocoa beans during roasting
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Felix Frauendorfer, Peter Schieberle

    Abstract:

    Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2- and 3-Methylbutanoic Acid (rancid) and acetic Acid (sour) showed the highest FD factors in the unroasted beans, while 3-methylbutanal (malty), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), and 2- and 3-Methylbutanoic Acid (sweaty) were detected with the highest FD factors in the roasted seeds. Quantitation of 30 odorants by means of stable isotope dilution assays followed by a calculation of odor activity values (ratio of the concentration/odor threshold) revealed concentrations above the odor threshold for 22 compounds in the unroasted and 27 compounds in the roasted cocoa beans, respectively. In particular, a strong increase in the concentrations of the Strecker aldehydes 3-methylbutanal and phenylacetaldehyde as well as 4-hydroxy-2,5-dimethyl-3(2H)-furanone was measured, suggesting that these odorants should contribute most to the changes in the overall aroma after roasting. Various compounds contributing to the aroma of roasted cocoa beans, such as 3-Methylbutanoic Acid, ethyl 2-methylbutanoate, and 2-phenylethanol, were already present in unroasted, fermented cocoa beans and were not increased during roasting.

Shimin Wu – One of the best experts on this subject based on the ideXlab platform.

  • characteristic volatiles from young and aged fruiting bodies of wild polyporus sulfureus bull fr fr
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Shimin Wu, Holger Zorn, Ulrich Krings, Ralf G. Berger

    Abstract:

    The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. growing on oak trees were isolated by continuous liquid−liquid extraction (CLLE) and investigated by high-resolution gas chromatography−mass spectrometry (HRGC-MS) on two GC columns of different polarity (DB-5 and ZB-WAX), and by gas chromatography−olfactometry (GC−O). A total of 40 major volatile compounds from the young samples were identified and semiquantified. Five odorous compounds were determined to be responsible for the characteristic flavor of young Polyporus sulfureus:  1-octen-3-one, 1-octen-3-ol, 3-Methylbutanoic Acid, phenylethanol, and phenylacetic Acid. Four volatiles investigated by GC−O and detected by GC-MS were determined as the characteristic odorants of aged species:  2-methylpropanoic Acid, butanoic Acid, 3-Methylbutanoic Acid, and phenylacetic Acid. The comparative results revealed that the volatile composition of the fruiting bodies even from the same fungal species may greatly vary with it…