Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): Structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 25, 2006, Pages 9510-9521

  Stark, Timo ^a   Hofmann, Thomas ^a  

^a UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

Alkalization; Astringency; C glycosylation; Cocoa; Flavan 3 ol C glycosides; Half tongue test; Taste dilution analysis

Indexed keywords

CATECHIN; FLAVAN 3 OL; FLAVAN-3-OL; FLAVONOID; GLYCOSIDE; UNCLASSIFIED DRUG;

ADULT; ARTICLE; CACAO; CHEMISTRY; FEMALE; GLYCOSYLATION; HUMAN; MALE; PH; STRUCTURE ACTIVITY RELATION; TASTE;

ADULT; CACAO; CATECHIN; FEMALE; FLAVONOIDS; GLYCOSIDES; GLYCOSYLATION; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; STRUCTURE-ACTIVITY RELATIONSHIP; TASTE;

THEOBROMA CACAO;

EID: 33846132580     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062403+     Document Type: Article

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