Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao)

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 13, 2005, Pages 5419-5428

  Stark, Timo ^a   Hofmann, Thomas ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

(+) N 3 ,4 dihydroxy (E) cinnamoyl L aspartic acid; ( ) N 3 ,4 dihydroxy (E) cinnamoyl L glutamic acid; Astringency; Clovamide; Cocoa; Deoxyclovamide; Half tongue test; Taste dilution analysis

Indexed keywords

AMIDE; AMINO ACID; ASPARTIC ACID; CINNAMIC ACID DERIVATIVE; CLOVAMIDE; DRUG DERIVATIVE; GLUTAMIC ACID; TYROSINE;

ARTICLE; CACAO; CHEMICAL STRUCTURE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ISOLATION AND PURIFICATION; ISOMERISM; PLANT SEED; TASTE;

AMIDES; AMINO ACIDS; ASPARTIC ACID; CACAO; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMATES; GLUTAMIC ACID; HUMANS; ISOMERISM; MOLECULAR STRUCTURE; SEEDS; TASTE; TYROSINE;

THEOBROMA CACAO;

EID: 22244443679     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050458q     Document Type: Article

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