Quantitative determination of β-damascenone in foods using a stable isotope dilution assay

Alina Sen; Gudrun Laskawy; Peter Schieberle; Werner Grosch

doi:10.1021/jf00004a028

Quantitative determination of β-damascenone in foods using a stable isotope dilution assay

Alina Sen
, Gudrun Laskawy
, Peter Schieberle
, Werner Grosch^*

^*Corresponding author for this work

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

179 Scopus citations

Abstract

A stable isotope dilution assay has been developed for the quantitative determination of β-damascenone in foods. Application of the method to roasted coffee (powder and brew), black tea, honey, and beer has indicated that the odorant can be determined with a high degree of sensitivity and accuracy.

Original language	English
Pages (from-to)	757-759
Number of pages	3
Journal	Journal of Agricultural and Food Chemistry
Volume	39
Issue number	4
DOIs	https://doi.org/10.1021/jf00004a028
State	Published - 1 Apr 1991

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title = "Quantitative determination of β-damascenone in foods using a stable isotope dilution assay",

abstract = "A stable isotope dilution assay has been developed for the quantitative determination of β-damascenone in foods. Application of the method to roasted coffee (powder and brew), black tea, honey, and beer has indicated that the odorant can be determined with a high degree of sensitivity and accuracy.",

author = "Alina Sen and Gudrun Laskawy and Peter Schieberle and Werner Grosch",

year = "1991",

month = apr,

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doi = "10.1021/jf00004a028",

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volume = "39",

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journal = "Journal of Agricultural and Food Chemistry",

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T1 - Quantitative determination of β-damascenone in foods using a stable isotope dilution assay

AU - Sen, Alina

AU - Laskawy, Gudrun

AU - Schieberle, Peter

AU - Grosch, Werner

PY - 1991/4/1

Y1 - 1991/4/1

N2 - A stable isotope dilution assay has been developed for the quantitative determination of β-damascenone in foods. Application of the method to roasted coffee (powder and brew), black tea, honey, and beer has indicated that the odorant can be determined with a high degree of sensitivity and accuracy.

AB - A stable isotope dilution assay has been developed for the quantitative determination of β-damascenone in foods. Application of the method to roasted coffee (powder and brew), black tea, honey, and beer has indicated that the odorant can be determined with a high degree of sensitivity and accuracy.

UR - https://www.scopus.com/pages/publications/0001380611

U2 - 10.1021/jf00004a028

DO - 10.1021/jf00004a028

M3 - Article

AN - SCOPUS:0001380611

SN - 0021-8561

VL - 39

SP - 757

EP - 759

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 4

ER -

Quantitative determination of β-damascenone in foods using a stable isotope dilution assay

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