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Titel:

Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion–Mass Spectrometry

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Sebald, Karin; Dunkel, Andreas; Hofmann, Thomas
Abstract:
During the last few years, key taste-active compounds have been isolated and identified by means of a combination of a time- and lab-consuming successive fractionation and sensory characterization. Because the peptidome of fermented, protein-rich food is very complex, new strategies are necessary to accelerate the identification of taste-active peptides. In this study, two advanced mass spectrometric approaches were developed to comprehensively map the bitter tasting peptidome of fermented foods...     »
Stichworte:
BayBioMS; targeted proteomics SWATH−MS fresh cheese bitter peptides taste dilution analysis
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2019
Volltext / DOI:
doi:10.1021/acs.jafc.9b04581
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
30.09.2019
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