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Titel:

Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Stark, Timo; Hofmann, Thomas
Abstract:
Application of comparative taste dilution analyses on nonalkalized and alkalized cocoa powder revealed the detection of a velvety, smoothly astringent tasting fraction, which was predominantly present in the alkalized sample. LC-MS/MS analysis, 1D- and 2D-NMR, and CD spectroscopy as well as model alkalization reactions led to the unequivocal identification of the velvety, smoothly astringent molecules as a series of catechin- and epicatechin-C-glycopyranosides. Besides the previously reported (-...     »
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2006
Band / Volume:
54
Heft / Issue:
25
Seitenangaben Beitrag:
9510--9521
Volltext / DOI:
doi:10.1021/jf062403
Print-ISSN:
0021-8561
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