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Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
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...     »
Stichworte:
BayBioMS; potato, dietary fibres, bitter, astringent, activity guided fractionation, taste 19 dilution analysis, sensomics.
Dewey Dezimalklassifikation:
000 Informatik, Wissen, Systeme
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2020
Volltext / DOI:
doi:10.1021/acs.jafc.0c04853
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
15.09.2020
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