Dokument-ID Dokumenttyp Verfasser/Autoren Herausgeber Haupttitel Abstract Auflage Verlagsort Verlag Erscheinungsjahr Seitenzahl Schriftenreihe Titel Schriftenreihe Bandzahl ISBN Quelle der Hochschulschrift Konferenzname Quelle:Titel Quelle:Jahrgang Quelle:Heftnummer Quelle:Erste Seite Quelle:Letzte Seite URN DOI Abteilungen OPUS4-37979 Wissenschaftlicher Artikel Katsuno, Tsuyoshi; Kasuga, Hisae; Kusano, Yumi; Yaguchi, Yoshihiro; Tomomura, Miho; Cui, Jilai; Yang, Ziyin; Baldermann, Susanne; Nakamura, Yoriyuki; Ohnishi, Toshiyuki; Mase, Nobuyuki; Watanabe, Naoharu Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process We produced low temperature (15 degrees C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 degrees C, and Sencha had no storing process. Sensory evaluation showed LTPGT had higher levels of floral and sweet odorants than NTPGT and Sencha. Aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry indicated LTPGT had 12 aroma compounds with high factor dilution values (FD). Amongst LTPGT's 12 compounds, indole, jasmine lactone, cis-jasmone, coumarin, and methyl epijasmonate contributed to floral, fruity and sweet characters. In particular, indole increased initially, peaking at 16 h, then gradually decreased; Feeding experiments suggested [N-15]indole and [N-15]oxygenated indoles (OX-indoles) were produced from [N-15]anthranilic acid. We proposed the increase in indole was due to transformation of anthranilic acid during the 16 h storage and the subsequent decline in indole level was due to its conversion to OX-indoles. Oxford Elsevier 2014 8 Food chemistry 148 388 395 10.1016/j.foodchem.2013.10.069 Institut für Ernährungswissenschaft OPUS4-37676 Wissenschaftlicher Artikel Tu, Vo Anh; Kaga, Atsushi; Gericke, Karl-Heinz; Watanabe, Naoharu; Narumi, Tetsuo; Toda, Mitsuo; Brueckner, Bernhard; Baldermann, Susanne; Mase, Nobuyuki Synthesis and characterization of quantum dot nanoparticles bound to the plant volatile precursor of Hydroxy-apo-10'-carotenal This study is focused on the synthesis and characterization of hydroxy-apo-10'-carotenal/quantum dot (QD) conjugates aiming at the in vivo visualization of beta-ionone, a carotenoid-derived volatile compound known for its important contribution to the flavor and aroma of many fruits, vegetables, and plants. The synthesis of nanoparticles bound to plant volatile precursors was achieved via coupling reaction of the QD to C-27-aldehyde which was prepared from alpha-ionone via 12 steps in 2.4% overall yield. The formation of the QD-conjugate was confirmed by measuring its fluorescence spectrum to observe the occurrence of fluorescence resonance energy transfer. Washington American Chemical Society 2014 8 The journal of organic chemistry 79 15 6808 6815 10.1021/jo500605c Institut für Ernährungswissenschaft OPUS4-38335 Wissenschaftlicher Artikel Yamamoto, Masayoshi; Baldermann, Susanne; Yoshikawa, Keisuke; Fujita, Akira; Mase, Nobuyuki; Watanabe, Naoharu Determination of volatile compounds in four commercial samples of japanese green algae using solid phase microextraction gas chromatography mass spectrometry Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also strongly influenced by the production area. Our research, based on solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS), has revealed that volatile compounds differ intensely in the four varieties of commercial green algae. Accordingly, 41 major volatile compounds were identified. Heptadecene was the most abundant compound from Okayama (Ulva prolifera), Tokushima (Ulva prolifera), and Ehime prefecture (Ulva linza). Apocarotenoids, such as ionones, and their derivatives were prominent volatiles in algae from Okayama (Ulva prolifera) and Tokushima prefecture (Ulva prolifera). Volatile, short chained apocarotenoids are among the most potent flavor components and contribute to the flavor of fresh, processed algae, and algae-based products. Benzaldehyde was predominant in seaweed from Shizuoka prefecture (Monostroma nitidum). Multivariant statistical analysis (PCA) enabled simple discrimination of the samples based on their volatile profiles. This work shows the potential of SPME-GC-MS coupled with multivariant analysis to discriminate between samples of different geographical and botanical origins and form the basis for development of authentication methods of green algae products, including seasonings. New York Hindawi Publishing Corp. 2014 8 The ScientificWorld journal 10.1155/2014/289780 Institut für Ernährungswissenschaft