Concepedia

Taste Compound Analysis

Taste Compound Analysis is a scientific method within flavor breeding that identifies and quantifies chemical compounds responsible for specific taste profiles in food organisms through analytical chemistry and sensory evaluation.

204

Publications

9.9K

Citations

796

Authors

253

Institutions

Publications per year

2017–2026

65

Parents

Publications

204

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

Chanvorleak Phat, BoKyung Moon, Chan Lee · Food Chemistry · 2015 · 317 citations

, , +17

BitterDB: a database of bitter compounds

Ayana Wiener, Marina Shudler, Anat Levit et al. · Nucleic Acids Research · 2011 · 263 citations · Full text

, , +13

Main Polyphenols in the Bitter Taste of Virgin Olive Oil. Structural Confirmation by On-Line High-Performance Liquid Chromatography Electrospray Ionization Mass Spectrometry

F. Gutiérrez‐Rosales, José Julián Ríos, Ma. L. Gómez-Rey · Journal of Agricultural and Food Chemistry · 2003 · 204 citations

, , +16

Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (<i>Morchella deliciosa</i> Fr.)

Nina Rotzoll, Andreas Dunkel, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2006 · 201 citations

, , +14

Characterization of an Intense Bitter-Tasting 1<i>H</i>,4<i>H</i>-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods

Oliver Frank, Harald Ottinger, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2000 · 197 citations

, , +14

1–5 of 204

Authors

796

  1. TH
    Thomas Hofmann

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    25 publications · 1.9K citations

    23

    h-index

  2. AD
    Andreas Dunkel

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    7 publications · 510 citations

    7

    h-index

  3. OF
    Oliver Frank

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    5 publications · 413 citations

    5

    h-index

  4. YL
    Yuan Liu

    Shanghai Jiao Tong University, China

    5 publications · 230 citations

    5

    h-index

  5. YZ
    Yuyu Zhang

    Beijing Technology and Business University, China

    5 publications · 308 citations

    5

    h-index

1–5 of 796

Institutions

253

  1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    20 h-index

    56 publications

    4.2K citations

  2. Technical University of Munich

    Munich, Germany

    12 h-index

    36 publications

    2K citations

  3. Beijing Technology and Business University

    Beijing, China

    5 h-index

    26 publications

    1.8K citations

  4. Shanghai Ocean University

    Shanghai, China

    4 h-index

    17 publications

    481 citations

  5. Tea Research Institute

    Hangzhou, China

    4 h-index

    24 publications

    971 citations

  6. Seoul National University

    Seoul, South Korea

    4 h-index

    11 publications

    339 citations

  7. South China University of Technology

    Guangzhou, China

    3 h-index

    12 publications

    320 citations

  8. Shanghai Jiao Tong University

    Shanghai, China

    3 h-index

    11 publications

    394 citations

1–8 of 253

Venues

  1. Journal of Agricultural and Food Chemistry

    45 publications · 2.8K citations

    30

    h-index

  2. Food Chemistry

    18 publications · 1.4K citations

    16

    h-index

  3. Water Science & Technology

    6 publications · 126 citations

    6

    h-index

  4. LWT

    5 publications · 139 citations

    5

    h-index

  5. Journal of Food Science

    JFS · 4 publications · 469 citations

    4

    h-index

1–5