Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum)

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1405-1410

  Schwarz, Bernd ^a   Hofmann, Thomas ^a  

^a UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

3 carboxymethyl indole 1 N D glucopyranoside; 3 methylcarboxymethyl indole 1 N D glucopyianoside; Astringency; Half tongue test; Red currants; Taste dilution analysis

Indexed keywords

RIBES HUDSONIANUM; RIBES RUBRUM;

ASTRINGENT AGENT; INDOLE DERIVATIVE; NITRILE; NITROGEN; NITROGEN DERIVATIVE;

ARTICLE; BLACK CURRANT; CHEMICALLY INDUCED DISORDER; CHEMISTRY; FRUIT; HUMAN; TASTE; XEROSTOMIA;

ASTRINGENTS; FRUIT; HUMANS; INDOLES; NITRILES; NITROGEN; NITROGEN COMPOUNDS; RIBES; TASTE; XEROSTOMIA;

EID: 34249849535     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0632076     Document Type: Article

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