Characterization of Bitter-Tasting Oxylipins in Poppy Seeds (Papaver somniferum L.)

Keyphrases

• Glycerol 100%
• Bitter 100%
• Poppy Seed 100%
• Papaver Somniferum 100%
• Oxylipins 100%
• Octadecenoic Acid 100%
• Oxidation Degradation Products 100%
• 4-hydroxy-2 100%
• Monoglyceride 100%
• Chemical Structure 50%
• Tandem Mass Spectrometry 50%
• Degradation Products 50%
• Fatty Acids 50%
• Activity-guided Fractionation 50%
• Fatty Acid Oxidation 50%
• Liquid Chromatography Time-of-flight Mass Spectrometry 50%
• Two-dimensional nuclear Magnetic Resonance 50%
• Threshold Concentration 50%
• Bitter Taste 50%
• Taste Threshold 50%
• 2,5-Dihydrofuran 50%
• OXA-10 50%
• Nuclear Magnetic Resonance Experiment 50%
• Lipid Peroxidation 50%
• Octanoic Acid 50%
• C18 Fatty Acids 50%
• Sensory Studies 50%
• Oxidation Model 50%

Chemistry

• Degradation Product 100%
• Oxylipin 100%
• Fatty Acids 100%
• Glycerol 66%
• Tandem Mass Spectrometry 33%
• Octadecenoic Acid 33%
• Dihydrofuran 33%
• Liquid Chromatography 33%
• Time of Flight Mass Spectroscopy 33%
• Octanoic Acid 33%
• Two-Dimensional Nuclear Magnetic Resonance Spectroscopy 33%
• Fractionation 33%
• Monoglyceride 33%
• Vaccenic Acid 33%

Food Science

• Bitter Taste 100%
• Glycerol 66%
• Time-of-Flight Mass Spectrometry 33%
• Tandem Mass Spectrometry 33%
• Lipid Oxidation 33%
• Sensory Studies 33%