Different crustacean species were screened for unknown flavor-active metabolites by activity guided fractionation techniques. Using chromatographic and spectrometric/spectroscopic methods (HPLC, LC-MS/MS, NMR) and human sensory techniques (e.g. flavor dilution/-profile analysis), low molecular weight quaternary ammonium compounds were identified as sweet taste modulating compounds in human. With help of biomimetic recombination experiments it was succeeded to explain authentic flavor profiles of crustacean extracts on a molecular level.
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Different crustacean species were screened for unknown flavor-active metabolites by activity guided fractionation techniques. Using chromatographic and spectrometric/spectroscopic methods (HPLC, LC-MS/MS, NMR) and human sensory techniques (e.g. flavor dilution/-profile analysis), low molecular weight quaternary ammonium compounds were identified as sweet taste modulating compounds in human. With help of biomimetic recombination experiments it was succeeded to explain authentic flavor profiles of...
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