Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 13, 2005, Pages 5407-5418

  Stark, Timo ^a   Bareuther, Sabine ^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 4 hydroxy (E) cinnamoyl L aspartic acid; Astringency; Bitter taste; Cocoa beans; Half tongue test; Taste dilution analysis

Indexed keywords

FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

ADULT; ARTICLE; CACAO; CHEMICAL STRUCTURE; CHEMISTRY; FEMALE; GEL CHROMATOGRAPHY; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ODOR; PLANT SEED; TASTE;

ADULT; CACAO; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FEMALE; FLAVONOIDS; HEAT; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MALE; MASS SPECTROMETRY; MOLECULAR STRUCTURE; ODORS; PHENOLS; SEEDS; TASTE;

THEOBROMA CACAO;

EID: 22244481560     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050457y     Document Type: Article

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