Application of Fourier Transform Raman Spectroscopy for Prediction of Bitterness of Peptides

The potential application of Fourier transform (FT) Raman spectroscopy to predict the bitterness of peptides was investigated. FT-Raman spectra were measured for the amino acid Phe and 9 synthetic di-, tri-, and tetra peptides composed of Phe, Gly, and Pro. Partial least squares regression (PLS)-1 a...

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Veröffentlicht in:	Applied spectroscopy 2006-11, Vol.60 (11), p.1297-1306
Hauptverfasser:	Kim, Hyun-Ock, Li-Chan, Eunice C. Y.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - chemistry Food Industry - instrumentation Humans Hydrophobic and Hydrophilic Interactions Peptides - chemistry Predictive Value of Tests Regression Analysis Spectroscopy, Fourier Transform Infrared - methods Spectrum Analysis, Raman - methods Taste
Online-Zugang:	Volltext
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