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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Meyer, Stefanie; Dunkel, Andreas; Hofmann, Thomas 
Titel:
Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments 
Abstract:
Sensory-guided fractionation by means of ultrafiltration and cation-exchange chromatography, followed by MS/MS quantitation, and taste re-engineering experiments revealed the key taste molecules coining the characteristic taste profile of the cooked meat of king prawns. Furthermore, quantitative analysis demonstrated that the taste differences between crustaceans are due to quantitative differences in the combinatorial code of tastants, rather than to qualitative differences in the tastant compo...    »
 
Stichworte:
BayBioMS 
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry 
Jahr:
2016 
Band / Volume:
64 
Heft / Issue:
Seitenangaben Beitrag:
1164-1175 
Verlag / Institution:
American Chemical Society (ACS) 
E-ISSN:
0021-85611520-5118 
Publikationsdatum:
10.02.2016