Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 15, 2002, Pages 4262-4269

  Jung, Da Mi ^a   De Ropp, Jeffrey S ^a   Ebeler, Susan E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Apparent diffusion coefficients; BSA; Cacao bean tannin extracts; Diffusion NOE pumping; Flavor; Interactions; Matrix; Pulsed field gradient NMR (PFG NMR)

Indexed keywords

ALCOHOL; ALKANONE; BENZALDEHYDE; BENZALDEHYDE DERIVATIVE; BENZOIC ACID DERIVATIVE; BOVINE SERUM ALBUMIN; EPICATECHIN; FLAVORING AGENT; LIGAND; PHENETHYL ALCOHOL; TANNIN; VANILLIN; WATER;

ARTICLE; BINDING AFFINITY; CACAO; CHEMICAL BINDING; CHEMICAL INTERACTION; CHEMICAL STRUCTURE; DIFFUSION; DIFFUSION COEFFICIENT; FLAVOR; FOOD; MACROMOLECULE; MATHEMATICS; METABOLISM; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; NUCLEAR OVERHAUSER EFFECT; STOICHIOMETRY; TASTE;

BOVINAE; PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

BENZALDEHYDES; DIFFUSION; FLAVORING AGENTS; FOOD; HYDROLYZABLE TANNINS; MAGNETIC RESONANCE SPECTROSCOPY; MATHEMATICS; SERUM ALBUMIN, BOVINE; TASTE;

EID: 0037125101     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020229t     Document Type: Article

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