Using one-dimensional (1D) and two-dimensional (2D) quantitative proton (1H) nuclear magnetic resonance spectroscopy (q NMR) for the identification and quantification of taste compounds in raw onion (Allium cepa L.) bulbs and in aqueous solutions where onion tissues are soaked

Analytical and Bioanalytical Chemistry

Volumn 398, Issue 7-8, 2010, Pages 3139-3153

  Tardieu, Audrey ^a   De Man, Walter ^b   This, Hervé ^a,c  

^a Université Paris Saclay   (France)

^b Mars Food Belgium   (Belgium)

^c AGROPARISTECH   (France)

Author keywords

Allium cepa L.; Amino acids; Organic acids; Saccharides; Taste

Indexed keywords

AMINO ACIDS; BIOCATALYSTS; CHEMICAL SHIFT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HISTOLOGY; MAGNETIC RESONANCE SPECTROMETERS; MASS SPECTROMETRY; ORGANIC ACIDS; SOLUTIONS; SUGARS; THIN LAYER CHROMATOGRAPHY; TISSUE;

ALLIUM CEPA L; CORRELATION SPECTROSCOPY; DECOMPOSITION ALGORITHM; QUANTIFICATION OF TASTES; QUANTITATIVE PROTON NUCLEAR MAGNETIC RESONANCE SPECTROSCOPIES; SACCHARIDES; TANDEM MASS SPECTROSCOPY; TASTE;

NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

ALLIUM CEPA;

EID: 78650169152     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-010-4255-x     Document Type: Article

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