Geschmacksmodulierende Peptide in überfermentierten Kakaobohnen
Translated title:
Taste modulating peptides in overfermented cocoa beans
Author:
Salger, Mathias
Year:
2020
Document type:
Dissertation
Faculty/School:
Fakultät Wissenschaftszentrum Weihenstephan
Advisor:
Hofmann, Thomas F. (Prof. Dr.)
Referee:
Hofmann, Thomas F. (Prof. Dr.); Schwab, Wilfried (Prof. Dr.)
Language:
de
Subject group:
CHE Chemie
TUM classification:
CHE 513d
Abstract:
Mit Hilfe der matrixsimulierenden Geschmacksverdünnungsanalyse wurden Geschmacksmodulatoren in überfermentierten Kakaobohnen lokalisiert, isoliert und anschließend mittels massenspektrometrischer Methoden (MS/MS, LC-ToF-MS) in ihrer Struktur aufgeklärt. So wurden zahlreiche geschmacksmodulierende Peptide identifiziert, die humansensorisch charakterisiert wurden. Abschließend wurden UPLC-MS/MS Methoden entwickelt um die identifizierten Peptide in Kakaobohnen unterschiedlicher Fermentationsdauer, sowie in pflanzlichen Proteinhydrolysaten zu quantifizieren.
«
Mit Hilfe der matrixsimulierenden Geschmacksverdünnungsanalyse wurden Geschmacksmodulatoren in überfermentierten Kakaobohnen lokalisiert, isoliert und anschließend mittels massenspektrometrischer Methoden (MS/MS, LC-ToF-MS) in ihrer Struktur aufgeklärt. So wurden zahlreiche geschmacksmodulierende Peptide identifiziert, die humansensorisch charakterisiert wurden. Abschließend wurden UPLC-MS/MS Methoden entwickelt um die identifizierten Peptide in Kakaobohnen unterschiedlicher Fermentationsdauer,...
»
Translated abstract:
Taste modulators were localized and isolated in overfermented cocoa beans by means of matrix simulating taste dilution analysis and subsequently their structure was elucidated by means of mass spectrometry (MS/MS, LC-ToF-MS). Thus, several taste modulating peptides were identified, which were characterized by human sensory tools. Finally, UPLC-MS/MS methods were developed to quantitate the identified peptides in cocoa beans with different fermentation times, as well as in plant-based protein hydrolysates.
«
Taste modulators were localized and isolated in overfermented cocoa beans by means of matrix simulating taste dilution analysis and subsequently their structure was elucidated by means of mass spectrometry (MS/MS, LC-ToF-MS). Thus, several taste modulating peptides were identified, which were characterized by human sensory tools. Finally, UPLC-MS/MS methods were developed to quantitate the identified peptides in cocoa beans with different fermentation times, as well as in plant-based protein hyd...
»