Marcel Baumgartner

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.

TL;DR: The relationships between nutritional status measured by a comprehensive nutritional assessment including anthropometric measurements, nutritional biological markers, evaluation of dietary intake, and the Mini‐Nutritional Assessment (MNA) nutrition screening tool are investigated.

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.

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.

TL;DR: Amaranth was an important ancient grain and has current nutritional potential, being high in protein, fiber, lysine, magnesium, calcium, and squalene, which affected absorption of cholesterol and bile acids, cholesterol lipoprotein distribution, hepatic cholesterol content, and cholesterol biosynthesis, but did not affect these pathways identically.