ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The acceptance of foods is often influenced by the occurrence of the irritant taste. In the course of studies on the irritant substances found in several plants, the present author identified 3,4-dihydroxy-benzaldehyde-D-glucoside in Konnjaku powder (Amorphophallus Konjac C.Koch) as the major component of irritant taste. The identity of the irritant substance was established by using thin-layer chromatography, elemental analysis, and infrared spectrometry.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07521.x
Permalink