Identification, quantification, and sensory characterization of steviol glycosides from differently processed stevia rebaudiana commercial extracts

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 49, 2014, Pages 11797-11804

  Espinoza, María Inés ^a   Vincken, Jean Paul ^b   Sanders, Mark ^b   Castro, Cristian ^a   Stieger, Markus ^b   Agosin, Eduardo ^a,c  

^a Centro de Aromas y Sabores DICTUC SA ^*  (Chile)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

natural sweeteners; sensory evaluation; Stevia extracts; UHPLC ESI MS

Indexed keywords

FOOD ADDITIVES; PLANTS (BOTANY); SENSORY PERCEPTION; SUGAR SUBSTITUTES; SUGARS;

ENT-KAURENE DITERPENOID; ENZYMATICALLY MODIFIED; MANUFACTURING STRATEGY; NATURAL SWEETENER; SENSORY CHARACTERIZATION; SENSORY EVALUATION; STEVIA EXTRACTS; UHPLC ESI MS;

GLYCOSIDES;

STEVIA REBAUDIANA;

GLYCOSIDE; KAURANE DERIVATIVE; PLANT EXTRACT; STEVIOL; SWEETENING AGENT;

ADULT; CHEMICAL STRUCTURE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; MALE; PLANT LEAF; PROCEDURES; STEVIA; TASTE;

ADULT; DITERPENES, KAURANE; FOOD HANDLING; GLYCOSIDES; HUMANS; MALE; MOLECULAR STRUCTURE; PLANT EXTRACTS; PLANT LEAVES; STEVIA; SWEETENING AGENTS; TASTE;

EID: 84916618629     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502878k     Document Type: Article

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