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Andreas Ott
Researcher at Nestlé
Publications - 11
Citations - 927
Andreas Ott is an academic researcher from Nestlé. The author has contributed to research in topics: Flavor & Fermentation. The author has an hindex of 9, co-authored 10 publications receiving 862 citations.
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Journal ArticleDOI
Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons
Philippe Pollien,Andreas Ott,Franck Montigon,Marcel Baumgartner,Rafael Muñoz-Box,Alain Chaintreau +5 more
TL;DR: In this paper, a new headspace-GC-sniffing method is proposed, using a recently developed headspace cell, the vapor phase is collected under conditions that mimic well those of an aroma above a food.
Journal ArticleDOI
Determination and Origin of the Aroma Impact Compounds of Yogurt Flavor
TL;DR: In this paper, the application of two new flavor separation techniques, combined static and dynamic headspace, and preparative simultaneous distillation−extraction under vacuum, was described for the analysis of yogurt and milk aromagrams.
Journal ArticleDOI
Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity.
TL;DR: The sensory properties of traditional acidic and mild, less acidic yogurts were characterized by a trained panel using a descriptive approach, showing either a positive or negative correlation with increasing acidity, as demonstrated by the linear relationship between acidity perception and pH.
Journal ArticleDOI
Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.
TL;DR: The quantitative results presented in this study validate previous GC sniffing conclusions, showing that yogurt aroma is the superposition of impact flavor compounds generated by fermentation on milk compounds.
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D-Lactate dehydrogenase gene (ldhD) inactivation and resulting metabolic effects in the Lactobacillus johnsonii strains La1 and N312.
TL;DR: It can be concluded that inL.