Quantification of amygdalin in nonbitter, semibitter, and bitter almonds (prunus dulcis) by UHPLC-(ESI)QqQ MS/MS

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 32, 2013, Pages 7754-7759

  Lee, Jihyun ^a   Zhang, Gong ^a   Wood, Elizabeth ^a   Rogel Castillo, Cristian ^a   Mitchell, Alyson E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

almonds; amygdalin; bitterness; flavor; LC (ESI)MS MS; Prunus dulcis; UHPLC (ESI)QqQ MS MS

Indexed keywords

ALMONDS; AMYGDALIN; BITTERNESS; LC-(ESI)MS/MS; PRUNUS DULCIS; UHPLC-(ESI)QQQ MS/MS;

FLAVORS; LIQUID CHROMATOGRAPHY;

SIGNAL TO NOISE RATIO;

AMYGDALIN; FLAVORING AGENT;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; EVALUATION STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METHODOLOGY; PRUNUS; SOLID PHASE EXTRACTION; TANDEM MASS SPECTROMETRY;

AMYGDALIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVORING AGENTS; PRUNUS; SOLID PHASE EXTRACTION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY;

EID: 84881619437     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402295u     Document Type: Article

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