Linked Life Data

13129311

Source:http://linkedlifedata.com/resource/pubmed/id/13129311

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
20
pubmed:dateCreated
2003-9-17
pubmed:abstractText
Twenty virgin olive oils of extra quality and different bitter intensity were submitted to sensory evaluation and to the determination of polyphenols. A linear regression analysis was carried out assuming, as an independent variable, bitter intensity perceived by tasters, as an independent variable, the concentration (mmol/kg) of dialdehydic and aldehydic forms oleuropein aglycon, and dialdehydic and aldehydic forms ligstroside aglycon. Structural confirmation of these compounds was done by online high-performance liquid chromatography-electrospray ionization-collison-induced dissociation-mass spectrometry. The results obtained demonstrate the essential role played by this compound in the bitter taste of virgin olive oil.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Sep
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
24
pubmed:volume
51
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
6021-5
pubmed:dateRevised
2011-11-17
pubmed:meshHeading
pubmed:year
2003
pubmed:articleTitle
Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry.
pubmed:affiliation
Instituto de la Grasa (CSIC), Departamento Caracterización y Calidad de los Alimentos, Avda Padre García Tejero 4, 41012 Seville, Spain.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't