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Document type:
Zeitschriftenaufsatz 
Author(s):
Meyer, Stefanie; Dunkel, Andreas; Hofmann, Thomas 
Title:
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...    »
 
Journal title:
Journal of Agricultural and Food Chemistry 
Year:
2016 
Journal volume:
64 
Year / month:
2016-01 
Journal issue:
Pages contribution:
1164--1175 
Print-ISSN:
0021-8561