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--- triticum_aestivum_l [2022/01/14 13:27] – angelegt andreas
+++ triticum_aestivum_l [2023/04/23 20:03] (aktuell) – andreas
@@ Zeile 15: / Zeile 15: @@
 [Rychlik, Michael, and Werner Grosch. "Identification and quantification of potent odorants formed by toasting of wheat bread." LWT-Food Science and Technology 29.5-6 (1996): 515-525]
+The most intensive odor impressions of [[https://en.wikipedia.org/wiki/Distillers_grains|distiller’s grains]] (DG) from wheat are seasoninglike, roasty/breadlike, and malty/caramellike. Among 24 of the 42 odor-active compounds obtained by solvent-assisted flavor evaporation (SAFE), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (seasoninglike) showed the highest flavor dilution (FD) factor, and 7 compounds (3-methylbutanoic acid, dimethyl trisulfide, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-ethyl-3,5-dimethylpyrazine, 2-phenylethanol, 2,6-nonadienal, and 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone) with a FD factor ≥ 32 were identified as key aroma compounds in DG from wheat. \\
+[Roth, M., et al. "Characterization of key aroma compounds in distiller’s grains from wheat as a basis for utilization in the food industry." Journal of agricultural and food chemistry 62.45 (2014): 10873-10880]
 {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_6/P1510500.JPG}} \\
 Triticum aestivum s. lat., Oberlaa, Österreich © Rolf Marschner (2011) [[http://botanische-spaziergaenge.at/viewtopic.php?f=554&t=3306| www.botanische-spaziergaenge.at]]