Structural and Sensory Characterization of Novel Sesquiterpene Lactones from Iceberg Lettuce
Author:
Affiliation:
1. Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Str. 2, 06120 Halle, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05128
Reference30 articles.
1. Sesquiterpene lactones and their precursors as chemosystematic markers in the tribe Cichorieae of the Asteraceae
2. Bitter taste, phytonutrients, and the consumer: a review
3. Effects of Seasonal Variation on Sensory Properties and Total Phenolic Content of 5 Lettuce Cultivars
4. Metabolite profiling of sesquiterpene lactones from Lactuca species: Major latexcomponents are novel oxalate and sulfate conjugates of lactucin and its derivatives
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