Lichenysin, a cyclooctapeptide occurring in chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 33, 2014, Pages 8302-8307

  Zhang, Rong ^a   Wu, Qun ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

aroma volatility; hydrogen bond interaction; lichenysin; phenolic off flavors

Indexed keywords

BEVERAGES; GAS CHROMATOGRAPHY; HYDROGEN; HYDROGEN BONDS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS; THERMOANALYSIS; CHROMATOGRAPHY; COMPLEXATION; DRUG PRODUCTS; FLAVORS; MASS SPECTROMETRY; ODORS;

AROMA VOLATILITY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HYDROGEN-BOND INTERACTIONS; INTERMOLECULAR CROSS-PEAKS; LICHENYSIN; NUCLEAR OVERHAUSER EFFECT SPECTROSCOPY; OFF-FLAVORS; HYDROGEN BOND INTERACTION;

ODORS; HYDROGEN BONDS;

CYCLOPEPTIDE; FLAVORING AGENT; LICHENYSIN A; LIPOPROTEIN; PHENOL DERIVATIVE;

ANALYSIS; CHEMISTRY; HUMAN; HYDROGEN BOND; MASS FRAGMENTOGRAPHY; ODOR; TASTE; WINE;

FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; HYDROGEN BONDING; LIPOPROTEINS; ODORS; PEPTIDES, CYCLIC; PHENOLS; TASTE; WINE;

EID: 84906337413     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502053g     Document Type: Article

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