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Title:

Characterization of bitter and astringent off-taste compounds in potato fibres

Document type:
Zeitschriftenaufsatz
Author(s):
Duggan, Tara; Dawid, Corinna; Baur, Sebastian; Hofmann, Thomas
Abstract:
Applying the Sensomics approach, a combination of acitivity guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS), ultra-high-performance liquid chromatography time-of-flight mass spectrometry (UHPLC-TOF-MS) and one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy (1D/2D-NMR), allowed the elucidation of key off-taste compounds in potato dietary fibres isolates. Previously already havi...     »
Keywords:
BayBioMS; potato, dietary fibres, bitter, astringent, activity guided fractionation, taste 19 dilution analysis, sensomics.
Dewey Decimal Classification:
000 Informatik, Wissen, Systeme
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2020
Fulltext / DOI:
doi:10.1021/acs.jafc.0c04853
Publisher:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Date of publication:
15.09.2020
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