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Title:

Sensory activity, chemical structure, and synthesis of Maillard generated bitter-tasting 1-oxo-2,3-dihydro-1H-indolizinium-6-olates

Document type:
Zeitschriftenaufsatz
Author(s):
Frank, Oliver; Jezussek, Magnus; Hofmann, Thomas
Abstract:
Thermal treatment of aqueous solutions of xylose, rhamnose, and l-alanine led to a rapid development of a bitter taste of the reaction mixture. To characterize the key compounds causing this bitter taste, the recently developed taste dilution analysis (TDA), which is based on the determination of the taste threshold of reaction products in serial dilutions of HPLC fractions, was performed to locate the most intense taste compounds in the complex mixture of Maillard reaction products. By applicat...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2003
Journal volume:
51
Journal issue:
9
Pages contribution:
2693--2699
Fulltext / DOI:
doi:10.1021/jf026098d
Print-ISSN:
0021-8561
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