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Titel:

Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.)

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Dawid, Corinna; Hofmann, Thomas
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
Volltext / DOI:
doi:10.1016/j.foodchem.2013.08.057
Print-ISSN:
0308-8146
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