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Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages.
TLDR
Sensory profiling showed that flavor-specific fruity character increased as perceptible sweetness increased, independent of whether the sweetness resulted from sucrose or aspartame/acesulfame-K, and the headspace data could not support a positive Brix effect, which would correspond to the observed perceptual enhancement of fruity notes. Expand
Identification of N-glucosyl ethanolamine in wine by negative electrospray ionization with post-column chloride attachment and accurate mass determination on a triple-quadrupole mass spectrometer
Abstract In this study a specific taste modulating flavour-ingredient, N-glucosyl ethanolamine, was determined in two Beerenauslese wines using two different LC–MS techniques. For a first screeningExpand
Liquid chromatography with accurate mass measurement on a triple quadrupole mass-spectrometer for the identification and quantification of N-lactoyl ethanolamine in wine.
In this study a specific taste-modulating flavor ingredient, N-lactoyl ethanolamine, was determined in two Beerenauslese wines using preparative LC, as a first isolation and concentration step,Expand
Identification of N-gluconyl [corrected] ethanolamine in wine by negative electrospray ionization with post-column chloride attachment and accurate mass determination on a triple-quadrupole mass
TLDR
A specific taste modulating flavour-ingredient, N-gluconyl [corrected] ethanolamine, was determined in two Beerenauslese wines using two different LC-MS techniques using the application of the right MS(2) transitions for an unambiguous identification. Expand