Keyphrases
Structural Characterization
100%
Bitter
100%
Asparagus Officinalis
100%
Glucopyranoside
100%
Sensory Characterization
100%
Steroidal Saponins
100%
Asparagus Spears
100%
Saponins
50%
Triol
50%
Green Asparagus
33%
Furostane
33%
Chemical Structure
16%
Hydrolysis
16%
Structure Determination
16%
Chromatographic Separation
16%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
16%
1D-2D
16%
2D NMR Spectroscopy
16%
Taste Dilution Analysis
16%
Isolation Structure
16%
Recognition Threshold
16%
Bitter Compounds
16%
Bitter Taste
16%
Conventional Solvent Extraction
16%
LC-TOF-MS
16%
Glucopyranosyl
16%
Sensory Activity
16%
Spear
16%
Food Science
Asparagus
100%
Bitter Taste
100%
Sensory Characterization
100%
Liquid Chromatography Mass Spectrometry
25%
Time-of-Flight Mass Spectrometry
25%
Tandem Mass Spectrometry
25%
Sensation of Taste
25%
Structure Determination
25%
Agricultural and Biological Sciences
Asparagus
100%
Asparagus Spears
100%
Saponin
100%
Liquid Chromatography-Mass Spectrometry
20%
Time-of-Flight Mass Spectrometry
20%
NMR Spectroscopy
20%
Enzymatic Hydrolysis
20%
Neuroscience
Saponin
100%
Glucopyranoside
100%
Sensation of Taste
33%
Nuclear Magnetic Resonance Spectroscopy
16%
Two-Dimensional Nuclear Magnetic Resonance Spectroscopy
16%
Liquid Chromatography-Mass Spectrometry
16%