Premium
Soyasaponin I, a compound possessing undesirable taste characteristics isolated from the dried pea ( Pisum sativum L.)
Author(s) -
Price Keith R.,
Roger Fenwick G.
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740350812
Subject(s) - pisum , sativum , taste , pea protein , saponin , chemistry , sapogenin , food science , bitter taste , trisaccharide , botany , biology , biochemistry , medicine , alternative medicine , pathology
One of the compounds contributing to the undesirable sensory characteristics (bitterness and astringency) of some cultivars of dried pea and their products has been identified by chemical and spectroscopic techniques as soyasaponin I, a sapogenin trisaccharide previously reported in soya.