Identification of bitter compounds in whole wheat bread

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1345-1353

  Jiang, Deshou ^a   Peterson, Devin G ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Bitter; Maillard reaction; Off line 2D HPLC separation; Whole grain wheat bread

Indexed keywords

AMINO ACIDS; EXTRACTION; FILTRATION; METHANOL; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHASE SEPARATION;

1D AND 2D NMR SPECTROSCOPIES; 2D-HPLC; BITTER; LIQUID-LIQUID EXTRACTION; MAILLARD REACTION; SOLID-PHASE EXTRACTION; WHEAT BREADS; WHOLE-WHEAT BREADS;

FOOD PRODUCTS;

CAFFEINE; CHEMICAL COMPOUND; METODICLOROFEN; TRYPTOPHAN; TRYPTOPHOL;

AQUEOUS SOLUTION; ARTICLE; BITTER TASTE; BREAD; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; FOOD INTAKE; FRACTIONATION; FREEZE DRYING; GLYCATION; HETERONUCLEAR MULTIPLE BOND CORRELATION; HETERONUCLEAR MULTIPLE QUANTUM COHERENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; MASS FRAGMENTOGRAPHY; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTON NUCLEAR MAGNETIC RESONANCE; REVERSED PHASE LIQUID CHROMATOGRAPHY; SENSORY ANALYSIS; SENSORY EVALUATION; SOLID PHASE EXTRACTION; SOLVENT EXTRACTION; TANDEM MASS SPECTROMETRY; ULTRAFILTRATION; WHEAT; WHEAT BREAD;

TRITICUM AESTIVUM;

EID: 84878404683     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.021     Document Type: Article

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