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Title:

Sensory-directed identification of beta-alanyl dipeptides as contributors to the thick-sour and white-meaty orosensation induced by chicken broth

Document type:
Zeitschriftenaufsatz
Author(s):
Dunkel, Andreas; Hofmann, Thomas
Abstract:
Sensory-directed fractionation of a double-boiled chicken broth using ultrafiltration, gel permeation chromatography, PFPP-HPLC, and HILIC combined with analytical sensory techniques led to the identification of beta-alanyl-N-methyl-l-histidine, beta-alanyl-l-histidine, and the previously unreported beta-alanylglycine as the key contributors to the thick-sour orosensation and typical white-meaty character of chicken broth. Quantitative analysis, followed by taste recombination and omission exper...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2009
Journal volume:
57
Journal issue:
21
Pages contribution:
9867--9877
Fulltext / DOI:
doi:10.1021/jf900948r
Print-ISSN:
0021-8561
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