Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.)

Keyphrases

• Saponins 100%
• Bitter Taste 100%
• Asparagus Officinalis 100%
• Glucopyranosyl 100%
• Green Asparagus 100%
• Bitter 80%
• Diols 40%
• Threshold Factor 40%
• Asparagus 40%
• Glucopyranoside 40%
• Asparagus Spears 40%
• High Performance Liquid Chromatography-tandem Mass Spectrometry (HPLC-MS/MS) 20%
• Major Contributor 20%
• Taste Recognition 20%
• Recognition Threshold 20%
• Triol 20%
• Simultaneous Quantification 20%
• Threshold Dose 20%
• Bidesmoside 20%
• Primary Determinants 20%
• MS Method 20%

Agricultural and Biological Sciences

• Asparagus 100%
• Saponin 100%
• Asparagus Spears 40%
• Liquid Chromatography-Mass Spectrometry 20%