Discovery and Identification of Tastants and Taste-Modulating <i>N</i>-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach

Titel:: Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Christa, Peter; Dunkel, Andreas; Krauss, Alin; Stark, Timo D.; Dawid, Corinna; Hofmann, Thomas
Zeitschriftentitel:: Journal of Agricultural and Food Chemistry
Jahr:: 2022
Jahr / Monat:: 2022-06
Volltext / DOI:: doi:10.1021/acs.jafc.2c02623
Verlag / Institution:: American Chemical Society (ACS)
E-ISSN:: 0021-85611520-5118
Publikationsdatum:: 08.06.2022
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Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach