Publications by authors named "Franz J Hammerschmidt"
This study describes the identification of six allyl esters in a garlic cheese preparation and in a commercial cream cheese. The extracts were prepared by liquid/liquid extraction and concentrated by the SAFE process. The identification of the allyl esters of acetic, butyric, hexanoic, heptanoic, octanoic, and decanoic acids is based on the correlation of their mass spectrometric data and chromatographic retention time data obtained from the extracts with those of authentic standards.
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- Flavor research has evolved from focusing on flavor analysis and chemical synthesis to integrating multiple scientific fields, like medicine and biology.
- The discovery of potent flavor compounds has created a valuable toolbox for flavorists to enhance food products.
- Current changes in eating habits present new challenges for product development teams, which must adapt to these evolving trends in flavor research.