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Title:

Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds

Document type:
Zeitschriftenaufsatz
Author(s):
Schwarz, Bernd; Hofmann, Thomas
Abstract:
Sequential application of solvent extraction, gel permeation chromatography, and RP-HPLC in combination with taste dilution analyses, followed by LC-MS and 1D/2D NMR experiments, led to the discovery and structure determination of 25 key astringent compounds of red currant juice. Besides several flavonol glycosides, in particular, 3-carboxymethyl-indole-1-N-beta-D-glucopyranoside, 3-methylcarboxymethyl-indole-1-N-beta-D-glucopyranoside, and a family of previously not identified compounds, namely...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2007
Journal volume:
55
Journal issue:
4
Pages contribution:
1394--1404
Fulltext / DOI:
doi:10.1021/jf0629078
Print-ISSN:
0021-8561
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