Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols.
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DOI: 10.1021/acs.jafc.2c00798
Abstract: N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) were prepared by an in vitro model reaction, and the taste thresholds of EPSFs and their dose-over-threshold factors in large-leaf yellow tea (LYT) were investigated. The effects of initial reactant ratios, reaction… read more here.
Keywords: taste; flavan ols; pyrrolidinone substituted; substituted flavan ... See more keywords