Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 20, 2003, Pages 6021-6025

  Gutierrez Rosales F ^a   Rios J J ^a   Gomez Rey Ma L ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Bitter taste; MS; Polyphenols; Virgin olive oil

Indexed keywords

ALDEHYDE DERIVATIVE; LIGSTROSIDE; OLEUROPEIN; OLIVE OIL; POLYPHENOL; UNCLASSIFIED DRUG;

ARTICLE; BITTER TASTE; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LINEAR REGRESSION ANALYSIS; MASS SPECTROMETRY; PERCEPTION; SENSORY EVALUATION;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; HUMANS; LINEAR MODELS; PHENOLS; PLANT OILS; POLYMERS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TASTE;

EID: 0141742647     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021199x     Document Type: Article

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