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ISBN 9783843934657

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978-3-8439-3465-7, Reihe Lebensmittelchemie

Stefan Holzmayr
Characterization of key aroma compounds of celeriac, carrot, navet, onion and leek and their contribution to the aroma of the meat bouillon Pot-au-Feu

188 Seiten, Dissertation Technische Universität München (2017), Softcover, A5

Zusammenfassung / Abstract

Traditional meat-vegetable preparations like the French Pot-au-Feu are very popular dishes. The importance of multiple ingredients for the aroma of such complex dishes when boiled together is widely unknown. By application of the Sensomics concept the key aroma compounds of the separately boiled vegetables celeriac, carrot, navet, onion and leek, as well as of the meat bouillon with added cloves were characterized. A high impact on the aroma of the Pot-au-Feu was established for 4-allyl-2-methoxyphenol, dimethyl sulfide, 12-methyltridecanal and 2-mercapto-2,3-dihydro-3,4-dimethylthiophene.