1.
Nat Food
; 5(3): 189-193, 2024 Mar.
Artículo
en Inglés
| MEDLINE
| ID: mdl-38459394
2.
3.
J Agric Food Chem
; 67(1): 372-378, 2019 Jan 09.
Artículo
en Inglés
| MEDLINE
| ID: mdl-30525566
RESUMEN
By means of activity-guided fractionation using taste dilution analysis, liquid chromatography-tandem mass spectrometry (LC-MS/MS), liquid chromatography-time-of-flight mass spectrometry, one-/two-dimensional nuclear magnetic resonance spectroscopy, LC-MS/MS quantitation, dose-over-threshold considerations, and sensory spiking experiments, kaempferol 3- O-(2â´- O-sinapoyl-ß-sophoroside), exhibiting a bitter taste above the low threshold concentration of 3.4 µmol/L, was found for the first time as the key molecule contributing to the unpleasant bitter taste of rapeseed (canola) protein isolates. This finding opens new avenues for a biorefinery approach targeting an off-taste removal.