المؤلفون: Anna Maria Gabler, Annalena Ludwig, Florian Biener, Magdalena Waldner, Corinna Dawid, Oliver Frank

المصدر: Foods, Vol 13, Iss 4, p 526 (2024)

مصطلحات موضوعية: red wine, aroma binding, NMR spectroscopy, qHNMR, red wine polymers, high molecular weight, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/4/526; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/31da686ee9a04ce1af67a434224ab67d

المؤلفون: Anna Maria Gabler, Johanna Kreißl, Julia Schweiger, Oliver Frank, Corinna Dawid

مصطلحات موضوعية: Biophysics, Biochemistry, Neuroscience, Pharmacology, Biotechnology, Mental Health, Virology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, quantified using gc, overall strong effect, highest interaction activity, dependent measurements revealed, key aroma compounds, aroma binding effect, primitivo red wine, odorant polymer interactions, new approach allowed, 1 , red wine, therefore allowed, aroma recombinant, aroma perception, based approach, sensory experiments, quantitative time, qualitative changes, odor perception, noncovalent interactions

Relation: https://figshare.com/articles/journal_contribution/NMR-Based_Studies_on_Odorant_Polymer_Interactions_and_the_Influence_on_the_Aroma_Perception_of_Red_Wine/24573855

الاتاحة: https://doi.org/10.1021/acs.jafc.3c04015.s001
https://figshare.com/articles/journal_contribution/NMR-Based_Studies_on_Odorant_Polymer_Interactions_and_the_Influence_on_the_Aroma_Perception_of_Red_Wine/24573855

المؤلفون: Anna Maria Gabler, Annalena Ludwig, Oliver Frank, Corinna Dawid

مصطلحات موضوعية: Biophysics, Biochemistry, Microbiology, Neuroscience, Physiology, Pharmacology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, using liquid chromatography, three interaction scenarios, tandem mass spectrometry, performance ion chromatography, human sensory experiments, taste reconstitution model, new taste recombinant, red wine using, red wine caused, primitivo red wine, salty taste perception, tastant polymer interactions, based interaction studies, 1 , h nmr spectra, molecular weight cutoff, ms ), quantitative, red wine, taste perception, astringent taste

Relation: https://figshare.com/articles/journal_contribution/NMR-Based_Tastant_Polymer_Interaction_Studies_and_the_Influence_on_the_Taste_Perception_of_Red_Wine/24576566

الاتاحة: https://doi.org/10.1021/acs.jafc.3c04021.s001
https://figshare.com/articles/journal_contribution/NMR-Based_Tastant_Polymer_Interaction_Studies_and_the_Influence_on_the_Taste_Perception_of_Red_Wine/24576566