Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra)

Keyphrases

• Licorice 100%
• Active Compounds 100%
• Structure-activity Relationship Studies 100%
• Glycyrrhiza Glabra 100%
• Sweet 60%
• Bitter 40%
• Functional Groups 20%
• Cell-based 20%
• Computational Analysis 20%
• Saponins 20%
• Spatial Arrangement 20%
• Phytochemicals 20%
• Full Characterization 20%
• Structural Features 20%
• Molecular Features 20%
• Electrospray Ionization Mass Spectrometry 20%
• Structure Determination 20%
• Taste Sensation 20%
• Sweet Taste Receptor 20%
• Sensorial 20%
• HR-ESI-MS 20%
• Unknown Compound 20%
• Sensory Impact 20%
• Triterpenoids 20%
• Licorice Root 20%
• 2D NMR Experiments 20%
• Sensomics Approach 20%
• 1D-2D 20%
• E-ring 20%

Neuroscience

• Glycyrrhiza Glabra Root 100%
• Sensation of Taste 33%
• Functional Group 16%
• Phytochemical 16%
• Triterpenoid 16%
• Saponin 16%
• Two-Dimensional Nuclear Magnetic Resonance Spectroscopy 16%
• Receptor 16%

Food Science

• Licorice 100%
• Sensation 50%
• Sensation of Taste 33%
• Bitter Taste 33%