We acknowledge Birgitte Foged for technical assistance and the
Danish Ministry of Food, Agriculture and Fisheries in The Food Research
Program 2008 (RUFF) for financial support through the project
GOURMET ROOT, Project No. 3304-FVFP-08-K-04-01. In
addition, the authors acknowledge the Danish Research Council
FTP for financial support through the project ‘‘Advances in Food
quality and Nutrition Research through implementation of metabolomic
technologies (#274-09-107).’’