Peter Schieberle
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Explore the profile of Peter Schieberle including associated specialties, affiliations and a list of published articles.
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134
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1351
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Recent Articles
1.
Duensing P, Hinrichs J, Schieberle P
J Agric Food Chem
. 2024 May;
72(19):11062-11071.
PMID: 38700435
Gouda cheese was produced from pasteurized milk and ripened for 30 weeks (PM-G). By application of gas chromatography/olfactometry and an aroma extract dilution analysis on the volatiles isolated by extraction/SAFE...
2.
Duensing P, Hinrichs J, Schieberle P
J Agric Food Chem
. 2024 May;
72(19):11072-11079.
PMID: 38699886
Gouda-type cheeses were produced on a pilot-scale from raw milk (RM-G) and pasteurized milk (PM-G). Sixteen key aroma compounds previously characterized by the sensomics approach were quantitated in the unripened...
3.
Frank S, Schieberle P
J Agric Food Chem
. 2022 Oct;
70(43):13979-13986.
PMID: 36261124
Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3)-hex-3-enal and -4,5-epoxy-(2)-dec-2-enal with the highest flavor dilution (FD) factors....
4.
Neugebauer A, Schieberle P, Granvogl M
J Agric Food Chem
. 2021 Dec;
69(49):14878-14892.
PMID: 34854681
Microbial spoilage of olive fruits is among the most frequent reasons for two types of off-flavors in olive oils, assigned as musty and fusty/muddy sediment. To characterize both off-flavors on...
5.
Jonas M, Schieberle P
J Agric Food Chem
. 2021 Apr;
69(17):5113-5124.
PMID: 33881309
The overall aroma profiles of commercial dried sage differ significantly from the profile of macerated fresh leaves. To clarify changes in the key aroma compounds, first an aroma extract dilution...
6.
Marcq P, Schieberle P
J Agric Food Chem
. 2021 Apr;
69(17):5125-5133.
PMID: 33880926
Following the sensomics approach, the key aroma compounds of a commercial Fino and Pedro Ximénez sherry were identified, quantitated, and validated through recombination experiments. In Fino sherry, 31 compounds were...
7.
Dach A, Schieberle P
J Agric Food Chem
. 2021 Jan;
69(5):1578-1588.
PMID: 33497230
Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution analysis on a distillate obtained from oat pastry...
8.
Dach A, Schieberle P
J Agric Food Chem
. 2021 Jan;
69(5):1589-1597.
PMID: 33492951
Application of the aroma extract dilution analysis on the volatiles isolated from oat flour revealed 30 aroma-active compounds in the flavor dilution (FD) factor range of 2-8192, among which oat-flour-like...
9.
Schaller T, Schieberle P
J Agric Food Chem
. 2020 Dec;
68(51):15292-15300.
PMID: 33301679
By application of a comparative aroma extract dilution analysis on the volatile fractions isolated by solvent extraction and solvent-assisted flavor evaporation (SAFE) from fresh raw Chinese ginger ( ) and...
10.
Schaller T, Schieberle P
J Agric Food Chem
. 2020 Dec;
68(51):15284-15291.
PMID: 33300793
Twenty key odorants recently identified in raw and roasted ginger were quantitated by means of stable isotope dilution assays, of which six assays were newly developed. Odor activity values (OAV;...