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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Dawid, Corinna; Hofmann, Thomas 
Titel:
Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.) 
Abstract:
A sensitive HPLC-MS/MS method was developed enabling the simultaneous quantification of bitter-tasting mono- and bidesmosidic saponins in fresh and processed asparagus (Asparagus officinalis L.). Based on quantitative data and bitter taste recognition thresholds, dose-over-threshold factors were determined for the first time to determine the bitter impact of the individual saponins. Although 3-O-[alpha-L-rhamnopyranosyl-(1--{\textgreater}2)-alpha-L-rhamnopyranosyl-(1 --{\textgreater} 4)-beta-D-g...    »
 
Zeitschriftentitel:
Food chemistry 
Jahr:
2014 
Band / Volume:
145 
Seitenangaben Beitrag:
427--436 
Print-ISSN:
0308-8146