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Title:

Taste Modulating Peptides from Overfermented Cocoa Beans

Document type:
Zeitschriftenaufsatz
Author(s):
Salger, Mathias; Stark, Timo D.; Hofmann, Thomas
Abstract:
Activity-guided fractionation of an aqueous extract of overfermented cocoa beans, which were recently found to be a rich source of previously unknown taste enhancing substances, revealed the presence of a series of taste modulating short peptides. Fractionation was achieved by means of sequential solvent extraction, medium pressure liquid chromatography, as well as preparative high pressure liquid chromatography, and the taste modulating activity was determined by means of matrix assisted taste...     »
Keywords:
BayBioMS; overfermented cocoa; peptides; taste dilution analysis; taste enhancer; taste modulation
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2019
Fulltext / DOI:
doi:10.1021/acs.jafc.9b00905
Publisher:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Date of publication:
02.04.2019
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