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Titel:

Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.)

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Gläser, Peter; Dawid, Corinna; Meister, Stefanie; Bader-Mittermaier, Stephanie; Schott, Michael; Eisner, Peter; Hofmann, Thomas
Abstract:
Activity-guided fractionations, combined with taste dilution analyses (TDA), were performed to locate the key compounds contributing to the bitter off-taste of pea protein isolates (Pisum sativum L.). Purification of the compounds perceived with the highest sensory impact, followed by 1D/2D NMR, (LC-)MS/MS, LC-TOF-MS and MSE experiments, led to the identification of 14 lipids and lipid oxidation products, namely, 9,10,13 trihydroxy¬octadec 12 enoic acid, 9,12,13 trihydroxy-octadec 10 enoic acid,...     »
Stichworte:
BayBioMS; pea Pisum sativum bitter taste sensomics taste dilution analysis lipids fatty acids oxylipins
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2020
Volltext / DOI:
doi:10.1021/acs.jafc.9b06663
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
16.01.2020
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