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  • 1
    Electronic Resource
    Electronic Resource
    The taste ofl- andd-amino acids (1965)
    Springer
    Cellular and molecular life sciences 21 (1965), S. 692-694 
    Details
    ISSN: 1420-9071
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Zusammenfassung Der Geschmack derl- undd-enantiomorphen Formen verschiedener Aminosäuren wurde in vergleichenden statistischen Degustationsversuchen ermittelt. Dabei dienten Caffein und Zucker als Standardsubstanzen für den bitteren, bzw. süssen Geschmack. Arginin, Asparaginsäure, Isoleucin, Lysin, Prolin, Serin, Threonin und Valin sind weitgehend geschmacklos, während Cystein, Glutaminsäure und Methionin komplexe Geschmacksnoten besitzen. Alanin, Histidin, Leucin, Phenylalanin, Tryptophan, Tyrosin und Glycin besitzen einen ausgeprägten Eigengeschmack, wobei vor allem diel-Isomeren schwach bis stark bitter und died-Isomeren schwach bis stark süss sind.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02138474
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Scopoletin, ein bestandteil des rohkaffees (1968)
    Springer
    European food research and technology 137 (1968), S. 1-4 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01842035
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Vorkommen von Nucleotiden und verwandten Verbindungen in Milch und Milchprodukten (1964)
    Springer
    European food research and technology 125 (1964), S. 346-350 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Zusammenfassung Nach Standardmethoden wurde der Ribonucleotidgehalt in den folgenden Präparaten bestimmt: Humanmilch, frische und gekochte Kuhmilch, ungezuckerte und gezuckerte Kondensmilch, Vollmilchpulver, Rahm, Joghurt, Buttermilch, biologisch gesäuerte und mit Milchsäure gesäuerte Milch in Pulverform. Die technische Verarbeitung verursacht keine nennenswerte Veränderung der Nucleotidzusammensetzung. Dagegen bewirkt die mikrobiologische Säuerung eine Verminderung des Orotsäuregehaltes und die Bildung neuer Ribonueleotide. Hippursäure kann nach mikrobiologischer Säuerung nicht mehr nachgewiesen werden.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01026893
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Bestimmung des Nucleotidgehaltes von Lebensmitteln (1966)
    Springer
    Fresenius' Zeitschrift für analytische Chemie 221 (1966), S. 416-424 
    Details
    ISSN: 1618-2650
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Description / Table of Contents: Zusammenfassung Es wird eine universell anwendbare Methode zur Analyse der in Lebensmitteln vorkommenden Nucleotide beschrieben. Die Trennung erfolgt durch Ionenaustauschchromatographie in einer teilweise automatisierten Apparatur unter standardisierten Bedingungen und dauert nur etwa 5 Std. Es werden sämtliche für die Identifizierung und die quantitative Berechnung benötigten optischen Konstanten, sowie die relativen Migrationsgeschwindigkeiten in der Papierelektrophorese, angegeben. Auf spezielle Methoden zur Strukturanalyse der Nucleotide wird hingewiesen.
    Notes: Summary An universal method for the analysis of nucleotides in foods is described. The nucleotides are separated by ion-exchange chromatography in a partly automatic apparatus under standardized conditions. This is achieved in less than five hours. Optical constants for the identification and quantitative determination are recorded. The relative migration velocity in paper electrophoresis is also listed. References are made to special methods for closer investigation of the nucleotide structure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00519605
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Sur la composition de l'arôme de café [1] (1965)
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 48 (1965), S. 1809-1815 
    Details
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: A gas-chromatographic investigation of coffee aroma has revealed, besides 34 known components, the presence of 4 new substances: 2,3-dimethylpyrazine, γ-buty-rolactone, O-acetylacetol and hexane-2,3-dione. The fragmentation pattern of 2-Methyl-tetrahydrofuran-3-one, a known component of coffee aroma, has been determined by means of high resolution mass spectrography.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/hlca.19650480743
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  • 6
    Electronic Resource
    Electronic Resource
    Sur la composition de l'arôme de thé. III. Identification de deux cétones apparentées aux ionones (1969)
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 52 (1969), S. 549-550 
    Details
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: La triméthyl-2, 6, 6-hydroxy-2-cyclohexanone et l'époxy-5, 6-ionone ont été identifiées dans l'arǒme de thé noir.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/hlca.19690520222
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  • 7
    Electronic Resource
    Electronic Resource
    Sur la composition de l'arôme de tomate (1969)
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 52 (1969), S. 887-891 
    Details
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: A gas-chromatographic investigation of tomato aroma has revealed 46 components of which 32 are new. The isolation and identification of 2-isobutyl-thiazole, substance for the first time found in a natural aroma, are given in detail.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/hlca.19690520404
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  • 8
    Electronic Resource
    Electronic Resource
    Harze mit Einschlusshohlräumen von Cyclodextrin-StrukturVorläufige Mitteilung siehe [1]. (1965)
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 48 (1965), S. 1225-1228 
    Details
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: A mixture of alpha-, beta-, and gamma-cyclodextrins is cross-linked with epichlorhydrin in alkali, giving a stable resin with glyceryl bridges between the cyclodextrin units. The resin forms specific inclusion complexes with many compounds. Isotherms of this process have been determined in aqueous solutions with benzaldehyde, aniline, p- and o-nitrophenol, pyridine, butyric acid, iodine in potassium iodide, Congo red, methylorange, and methylene blue. For comparison isotherms have also been determined with the same substances for a commercial cross-linked dextran without inclusion properties. The data illustrate a considerable ability of the cyclodextrin resin to form inclusion compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/hlca.19650480603
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  • 9
    Electronic Resource
    Electronic Resource
    Sur la composition de l'arôme de thé (1966)
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 49 (1966), S. 1763-1767 
    Details
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: A gas-chromatographic investigation of black tea aroma has revealed, besides 19 known components, the presence of 4 new substances: 1-penten-3-ol, trans-2-hexen-1-ol, α-terpineol and β-ionone. The fragmentation pattern of 1-penten-3-ol has been determined by means of high resolution mass spectrography.
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/hlca.19660490609
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  • 10
    Electronic Resource
    Electronic Resource
    Sur la composition de l'arôme de cacao (1967)
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 50 (1967), S. 1509-1516 
    Details
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: A gas-chromatographic separation of cocoa aroma, followed by infra-red and mass-spectrometric identification, has yielded, besides 22 of the 91 previously described constituents, 35 new substances (8 aliphatic, 1 alicyclic, 7 aromatic, 9 o-heterocyclic, 4 pyrrolic, and 6 pyrazinic).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/hlca.19670500609
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