Sensomics mapping and identification of the key bitter metabolites in Gouda cheese
S Toelstede, T Hofmann - Journal of agricultural and food …, 2008 - ACS Publications
Application of a sensomics approach on the water-soluble extract of a matured Gouda
cheese including gel permeation chromatography, ultrafiltration, solid phase extraction,
preparative RP-HPLC, and HILIC combined with analytical sensory tools enabled the ...
cheese including gel permeation chromatography, ultrafiltration, solid phase extraction,
preparative RP-HPLC, and HILIC combined with analytical sensory tools enabled the ...
Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process
G Haseleu, A Lagemann, A Stephan… - Journal of agricultural …, 2010 - ACS Publications
Although the complex taste profile of beer is well accepted to be reflected by the molecular
blueprint of its sensometabolites, the knowledge available on the process-induced
transformation of hop-derived phytochemicals into key sensometabolites during beer ...
blueprint of its sensometabolites, the knowledge available on the process-induced
transformation of hop-derived phytochemicals into key sensometabolites during beer ...
Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer
D Intelmann, G Haseleu, A Dunkel… - Journal of agricultural …, 2011 - ACS Publications
For the first time, quantitative LC− MS/MS profiling of 56 hop-derived sensometabolites
contributing to the bitter taste of beer revealed a comprehensive insight into the
transformation of individual bitter compounds during storage of beer. The proton-catalyzed ...
contributing to the bitter taste of beer revealed a comprehensive insight into the
transformation of individual bitter compounds during storage of beer. The proton-catalyzed ...
[CITAS] Hofmann T (2008b) Sensomics mapping and identification of the key bitter metabolites in Gouda cheese
S Toelstede - J Agric Food Chem
Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach
A Schindler, A Dunkel, F Stähler… - Journal of agricultural …, 2011 - ACS Publications
As enzymatic digests of fish proteins were recently reported to enhance salt taste, the fish
protein protamine was digested by chymotrypsin and trypsin and subsequently screened for
candidate salt taste modulating (STM) peptides. To achieve this, first, a two-step sensory ...
protein protamine was digested by chymotrypsin and trypsin and subsequently screened for
candidate salt taste modulating (STM) peptides. To achieve this, first, a two-step sensory ...
Sensomics Analysis of Taste Compounds in Balsamic Vinegar and Discovery of 5-Acetoxymethyl-2-furaldehyde as a Novel Sweet Taste Modulator
H Hillmann, J Mattes, A Brockhoff… - Journal of agricultural …, 2012 - ACS Publications
Sensory-directed fractionation of traditional balsamic vinegar of Modena (TBV) led to the
identification of the sweet-bitter tasting hexose acetates 6-O-acetyl-α/β-d-glucopyranose and
1-O-acetyl-β-d-fructopyranose as well as the previously unknown sweetness modulator 5- ...
identification of the sweet-bitter tasting hexose acetates 6-O-acetyl-α/β-d-glucopyranose and
1-O-acetyl-β-d-fructopyranose as well as the previously unknown sweetness modulator 5- ...
Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.)
C Dawid, T Hofmann - Journal of agricultural and food chemistry, 2012 - ACS Publications
... In the past, application of the so-called sensomics approach on various fresh and processed
foods enabled the comprehensive mapping of several sensory-active substances such as
thermally generated bitter compounds,(19, 20) cooling compounds in dark malt,(21) bitter off ...
foods enabled the comprehensive mapping of several sensory-active substances such as
thermally generated bitter compounds,(19, 20) cooling compounds in dark malt,(21) bitter off ...
Identification of the key bitter compounds in our daily diet is a prerequisite for the understanding of the hTAS2R gene polymorphisms affecting food choice
T Hofmann - Annals of the New York Academy of Sciences, 2009 - Wiley Online Library
... Driven by the need to discover the key players inducing the food taste, the research area
“sensomics” made tremendous efforts in recent years to map the sensometabolome and to identify
the most intense taste-active metabolites in fresh and processed foods. ...
“sensomics” made tremendous efforts in recent years to map the sensometabolome and to identify
the most intense taste-active metabolites in fresh and processed foods. ...
Taste Modulating N-(1-Methyl-4-oxoimidazolidin-2-ylidene) α-Amino Acids Formed from Creatinine and Reducing Carbohydrates
C Kunert, A Walker, T Hofmann - Journal of agricultural and food …, 2011 - ACS Publications
... For the targeted localization of such taste modulators within the plethora of molecules formed
upon food processing, we introduced the so-called “sensomics” approach combining techniques
of modern natural product chemistry, advanced instrumental analysis, and analytical ...
upon food processing, we introduced the so-called “sensomics” approach combining techniques
of modern natural product chemistry, advanced instrumental analysis, and analytical ...
Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.)
A Dunkel, J Köster, T Hofmann - Journal of agricultural and food …, 2007 - ACS Publications
... To discover such taste modulators in complex food products, we have recently developed
so-called “sensomics” techniques by combining analytical natural product chemistry and human
psychophysical tools such as the taste dilution analysis (TDA) and the comparative taste ...
so-called “sensomics” techniques by combining analytical natural product chemistry and human
psychophysical tools such as the taste dilution analysis (TDA) and the comparative taste ...
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