Application of 2D-HPLC/taste dilution analysis on taste compounds in aniseed (Pimpinella anisum L.)

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 38, 2014, Pages 9239-9245

  Pickrahn, Stephen ^a   Sebald, Karin ^a   Hofmann, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

2D HPLC; Aniseed; LC LC; Offline two dimensional liquid chromatography; Taste; Taste dilution analysis; Two dimensional liquid chromatography

Indexed keywords

CHROMATOGRAPHY; FRACTIONATION; ITERATIVE METHODS; LIQUID CHROMATOGRAPHY; LIQUIDS;

2D-HPLC; ANISEED; OFF-LINE TWO DIMENSIONAL LIQUID CHROMATOGRAPHIES; TASTE; TASTE DILUTION ANALYSIS; TWO-DIMENSIONAL LIQUID CHROMATOGRAPHY;

SENSORY ANALYSIS;

GLYCYRRHIZA; PIMPINELLA ANISUM;

FLAVORING AGENT;

CHEMISTRY; DEVICES; EVALUATION STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; PIMPINELLA; PLANT SEED; PROCEDURES; TASTE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVORING AGENTS; HUMANS; PIMPINELLA; SEEDS; TASTE;

EID: 84924386878     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502896n     Document Type: Article

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