User: Guest  Login
Document type:
Zeitschriftenaufsatz 
Author(s):
Degenhardt, Andreas Georg; Hofmann, Thomas 
Title:
Bitter-tasting and kokumi-enhancing molecules in thermally processed avocado (Persea americana Mill.) 
Abstract:
Sequential application of solvent extraction and RP-HPLC in combination with taste dilution analyses (TDA) and comparative TDA, followed by LC-MS and 1D/2D NMR experiments, led to the discovery of 10 C(17)-C(21) oxylipins with 1,2,4-trihydroxy-, 1-acetoxy-2,4-dihydroxy-, and 1-acetoxy-2-hydroxy-4-oxo motifs, respectively, besides 1-O-stearoyl-glycerol and 1-O-linoleoyl-glycerol as bitter-tasting compounds in thermally processed avocado (Persea americana Mill.). On the basis of quantitative data,...    »
 
Journal title:
Journal of Agricultural and Food Chemistry 
Year:
2010 
Journal volume:
58 
Journal issue:
24 
Pages contribution:
12906--12915 
Fulltext / DOI:
Print-ISSN:
0021-8561