Searched for: author%3A%22Schaefer%2C+J.%22
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Maarse, H. (author), Slump, P. (author), Tas, A.C. (author), Schaefer, J. (author), Centraal instituut voor voedingsonderzoek TNO (author)
In 25 Riesling and 20 Müller-Thurgau wines from the same district volatile compounds, nonvolatile acids and amino acids were quantitatively determined. Application to this data set of pattern recognition techniques resulted in correct classification of the samples. In the group of the Riesling wines the six "Auslese" wines formed a clearly...
article 1987
Köster, E.P. (author), Punter, P.H. (author), Maiwald, K.D. (author), Blaauwbroek, J. (author), Schaefer, J. (author), Centraal instituut voor voedingsonderzoek TNO (author)
A method for the direct measurement of odour annoyance by means of population panels has been developed. A monitoring program with weekly measurements in 4 different locations has been carried out over a period of 18 months. Simultaneous immission masurements are compared with the odour annoyance. A measure for expressing the odour annoyance has...
article 1985
Centraal Instituut voor Voedingsonderzoek TNO (author), Schaefer, J. (author), Timmer, R. (author)
Flavor components of a genuine cognac were identified by means of CGLC/MS. The complex extract was fractionated on a packed column preceding further separation on a capillary column. The identification of fatty acids, phenolic acids and some of the carbonyl compounds was achieved by other chromatographic methods. 81 components, of which 24 have...
article 1970