Occurrence and sensory perception of Z-2-(β-d-glucopyranosyloxy)-3- phenylpropenoic acid in rooibos (Aspalathus linearis)

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 1078-1085

  Joubert, Elizabeth ^a,b   De Beer, Dalene ^a   Malherbe, Christiaan J ^a   Muller, Nina ^b   Bonnet, Susan L ^c   Van Der Westhuizen, Jan H ^c   Ferreira, Daneel ^c,d  

^a ARC INFRUITEC NIETVOORBIJ   (South Africa)

^b STELLENBOSCH UNIVERSITY   (South Africa)

^c UNIVERSITY OF THE FREE STATE   (South Africa)

^d UNIVERSITY OF MISSISSIPPI   (United States)

Author keywords

Aspalathus linearis; Astringency; Bitter taste; Dihydrochalcones; Flavones; Phenylpyruvic acid glucoside; Rooibos

Indexed keywords

ASPALATHUS LINEARIS; ASTRINGENCY; BITTER TASTE; DIHYDROCHALCONES; FLAVONES; PHENYLPYRUVIC ACID GLUCOSIDE; ROOIBOS;

OPTICAL ROTATION;

PLANTS (BOTANY);

2 (BETA D GLUCOPYRANOSYLOXY) 3 PHENYLPROPENOIC ACID; ACRYLIC ACID; UNCLASSIFIED DRUG;

ARTICLE; ASPALATHUS; ASPALATHUS LINEARIS; CHEMICAL STRUCTURE; FOOD COMPOSITION; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE; PLANT LEAF; TANDEM MASS SPECTROMETRY; TASTE;

ASPALATHUS; FLAVONOIDS; HUMANS; PHENYLPROPIONATES; PLANT EXTRACTS; TASTE PERCEPTION;

ASPALATHUS LINEARIS;

EID: 84867009097     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.014     Document Type: Article

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