Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD

Food Chemistry

Volumn 143, Issue , 2014, Pages 97-105

  Chen, Guang ^a,b,c   Li, Jun ^c   Sun, Zhiwei ^c   Zhang, Shijuan ^a,b   Li, Guoliang ^a,b   Song, Cuihua ^c   Suo, Yourui ^a   You, Jinmao ^a,c  

^a NORTHWEST INSTITUTE OF PLATEAU BIOLOGY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c QUFU NORMAL UNIVERSITY   (China)

Author keywords

Amount level (CABT); Bitter foods; Bitter taste threshold (BTT); Content of free amino acid detected at BTT; Free amino acids (FAA); Microextraction (UDME); Ultrasonic assisted derivatisation

Indexed keywords

AMINO ACIDS; CHEMICAL ANALYSIS;

AMOUNT LEVEL (CABT); BITTER TASTE THRESHOLD (BTT); DERIVATISATION; FREE AMINO ACIDS; MICROEXTRACTION;

ULTRASONIC APPLICATIONS;

ALANINE; AMINO ACID; ARGININE; ASPARTIC ACID; CYSTEINE; GLUTAMIC ACID; GLYCINE; HISTIDINE; ISOLEUCINE; LYSINE; METHIONINE; ORNITHINE; PHENYLALANINE; PROLINE; SERINE; THREONINE; TRYPTOPHAN; TYROSINE; VALINE;

ACCURACY; AMINO ACID ANALYSIS; ARTICLE; BITTER TASTE; CALIBRATION; CONTROLLED STUDY; DERIVATIZATION; EXTRACTION; FEMALE; FLUORESCENCE ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; INTERMETHOD COMPARISON; LIMIT OF QUANTITATION; MALE; TASTE ACUITY; ULTRASONIC ASSISTED DERIVATIZATION MICROEXTRACTION;

EID: 84881522435     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.099     Document Type: Article

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