NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine

Keyphrases

• Interaction Studies 100%
• Polymer Interaction 100%
• Red Wine 100%
• Taste Perception 100%
• Tastants 100%
• PH Value 40%
• Chemical Shift 40%
• Phenolic Acids 40%
• Quantitative 1H NMR 40%
• High Molecular Weight Fraction 40%
• Interaction Scenario 20%
• 1H nuclear Magnetic Resonance (1H NMR) 20%
• 1H NMR Spectra 20%
• Amino Acids 20%
• High Molecular Weight Polymer 20%
• Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) 20%
• Ethyl Esters 20%
• Human Sensory 20%
• Molecular Interactions 20%
• Astringent Taste 20%
• Flavan-3-ols 20%
• Organic Acids 20%
• Bitter Taste 20%
• Taste-active Compounds 20%
• Flavon 20%
• Glycosides 20%
• Carbohydrates 20%
• Salt Taste 20%
• Recombinant 20%
• Ellagitannins 20%
• Reconstitution 20%
• Sour Taste 20%
• High-performance Ion Chromatography 20%
• Flavor Changes 20%
• Molecular Weight Cut-off 20%
• Alditols 20%
• Primitivo 20%
• Inorganic Salt 20%
• Sensory Experiments 20%

Food Science

• Red Wine 100%
• Sensation of Taste 100%
• Phenolic Acids 33%
• Liquid Chromatography Mass Spectrometry 16%
• Tandem Mass Spectrometry 16%
• Liquid Chromatography Tandem Mass Spectrometry 16%
• Bitter Taste 16%
• Carboxylate 16%
• Sour Taste 16%
• Amino Acid 16%
• Saltiness 16%
• Flavor Changes 16%