Ion-Mobility-Based Liquid Chromatography–Mass Spectrometry Quantitation of Taste-Enhancing Octadecadien-12-ynoic Acids in Mushrooms-Reference-Cited by-同舟云学术

Ion-Mobility-Based Liquid Chromatography–Mass Spectrometry Quantitation of Taste-Enhancing Octadecadien-12-ynoic Acids in Mushrooms

Published:2020-04-27 Issue:20 Volume:68 Page:5741-5751
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mittermeier Verena Karolin¹,Pauly Katja¹,Dunkel Andreas²,Hofmann Thomas¹^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany

Funder

Takasago Europe GmbH

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02034

Reference35 articles.

1. Quantitation of Nine Organic Acids in Wild Mushrooms

2. Chemical composition and non-volatile components of Croatian wild edible mushrooms

3. Discovery of taste modulating octadecadien-12-ynoic acids in golden chanterelles (Cantharellus cibarius)

4. Afzelia cuanzensis seed oil: a source of crepenynic and 14,15-dehydrocrepenynic acid

5. de Kok, L. J.; Kuiper, P. J. C.; Bruins, A. P. In Biochemistry and Metabolism of Plant Lipids; Wintermans, J. F. G. M., Kuiper, P. J. C., Eds. Elsevier Biomedical Press: Amsterdam, Netherlands, 1982; Vol. 8, Developments in Plant Biology, p 47.

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