A high throughput toolbox for comprehensive flavor compound mapping in mint.

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作者： Verena Christina Tabea,Peters ^[1] ; Andreas,Dunkel ^[2] ; Oliver,Frank ^[1] ; Brian,McCormack ^[3] ; Eric,Dowd ^[3] ; John,Didzbalis ^[4] ; Corinna,Dawid ^[5] ; Thomas,Hofmann ^[1]

作者单位： Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany. ^[1] Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany. ^[2] Ingredient Science, Mars Wrigley, 1132 W. Blackhawk St., Chicago, IL 60642, United States. ^[3] Mars, Incorporated, Mars Advanced Research Institute, McLean, VA 22101, United States. ^[4] Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany. Electronic address: corinna.dawid@tum.de. ^[5]

关键词 3–nitrophenylhydrazine APCI Glycidyltrimethylammonium chloride LC-MS Mentha SIDA

主题词调味剂(Flavoring Agents);薄荷属(Mentha);串联质谱法(Tandem Mass Spectrometry);味觉(Taste)

DOI 10.1016/j.foodchem.2021.130522

PMID 34271328

发布时间 2021-09-24

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