LC-MS study to reduce ion suppression and to identify N-lactoylguanosine 5′-monophosphate in bonito: A new umami molecule?

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6417-6423

  De Rijke, Eva ^a   Ruisch, Bart ^a   Bakker, Jan ^a   Visser, Jan ^a   Leenen, Jeroen ^a   Haiber, Stephan ^a   De Klerk, Adri ^a   Winkel, Chris ^a   König, Thorsten ^a  

^a Givaudan ^*  (Netherlands)

Author keywords

Bonito; Flavor; Ion suppression; Liquid chromatography; Mass spectrometry; N lactoylguanosine 5 monophosphate; Triple quadrupole; Umami

Indexed keywords

DRUG DERIVATIVE; GUANOSINE PHOSPHATE; N LACTOYL GMP; N-LACTOYL GMP; UNCLASSIFIED DRUG;

ANIMAL; ARTICLE; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; FOOD PRESERVATION; LIQUID CHROMATOGRAPHY; PERCIFORMES; SEA FOOD;

5'-GUANYLIC ACID; ANIMALS; CHROMATOGRAPHY, LIQUID; FERMENTATION; FISH PRODUCTS; FOOD PRESERVATION; PERCIFORMES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

KATSUWONUS PELAMIS;

EID: 34548028206     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0704007     Document Type: Article

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