Identification of the Key Astringent Compounds in Spinach (Spinacia oleracea) by Means of the Taste Dilution Analysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Cellular and Molecular Neuroscience,Sensory Systems
Link
http://link.springer.com/content/pdf/10.1007/s12078-008-9028-y.pdf
Reference23 articles.
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2. Aritomi M, Komori T, Kawasaki T (1986) Flavonol glycosides in leaves of Spinacia oleracea. Phytochemistry 25(1):231–234
3. Berahia T, Gaydou EM, Cerrati C, Wallet JC (1994) Mass spectrometry of polymethoxylated flavones. J Agric Food Chem 42:1697–1700
4. Bergquist SÅM, Gertsson UE, Knuthsen P, Olsson ME (2005) Flavonoids in baby spinach (Spinacia oleracea L.): changes during plant growth and storage. J Agric Food Chem 53:9459–9464
5. Czepa A, Hofmann T (2003) Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree. J Agric Food Chem 51:3865–3873
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