Harald Ottinger

Characterization of an Intense Bitter-Tasting 1H,4H-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods

Method of using alpha-keto enamine derivatives as ingredients and products incorporating same

Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA).

Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments.

Systematic Studies on Structure and Physiological Activity of Cyclic α-Keto Enamines, a Novel Class of “Cooling” Compounds

Characterization of natural cooling compounds formed from glucose and L-proline in dark malt by application of taste dilution analysis

Pyridinium-betain compounds as taste enhancer

Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer.

Pyridinium-Betain compounds for use as taste modulators

Quantitative Model Studies on the Efficiency of Precursors in the Formation of Cooling-Active 1-Pyrrolidinyl-2-cyclopenten-1-ones and Bitter-Tasting Cyclopenta-[b]azepin-8(1H)-ones