کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585464 | 1492038 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Identification of bitter compounds in extruded corn puffed products
ترجمه فارسی عنوان
شناسایی ترکیبات تلخ در محصولات پف شده ذرت اکسترود شده
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کلمات کلیدی
ترکیبات تلخ، کل دانه، پالودن، ذرت، اکستروژن،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Differences in the taste profile of corn puffed products formulated with refined versus whole grain mix flour were characterized. The perceived bitter intensity was reported to be the main taste difference between the samples. Based on multidimensional sensory-guided fractionation techniques and subsequent identification by MS and NMR analysis, the primary bitter compounds identified in the whole grain sample were l-tryptophan, chaenorpine, N1,N5-Di-[E]-p-coumaroyl-spermidine, and terrestribisamide. All compounds were reported to contribute to bitterness perception at the concentrations reported in the saliva after mastication of the extruded products; chaenorphine had the highest contribution to the perceived bitterness. All bitter compounds were endogenous products of the corn.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 254, 15 July 2018, Pages 185-192
Journal: Food Chemistry - Volume 254, 15 July 2018, Pages 185-192
نویسندگان
Liyun Zhang, Devin G. Peterson,