Bitter-Tasting and Kokumi-Enhancing Molecules in Thermally Processed Avocado (Persea americana Mill.)

被引:50
作者
Degenhardt, Andreas Georg [1 ]
Hofmann, Thomas [1 ]
机构
[1] Tech Univ Munich, Chair Food Chem & Mol Sensory Sci, D-85354 Freising Weihenstephan, Germany
关键词
Taste; kokumi; bitterness; taste enhancer; avocado; taste dilution analysis; SENSORY ACTIVITY; ANTIFUNGAL COMPOUNDS; DILUTION ANALYSIS; OFF-FLAVOR; IDENTIFICATION;
D O I
10.1021/jf103848p
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Sequential application of solvent extraction and RP-HPLC in combination with taste dilution analyses (TDA) and comparative TDA, followed by LC-MS and 1D/2D NMR experiments, led to the discovery of 10 C-17-C-21 oxylipins with 1,2,4-trihydroxy-, 1-acetoxy-2,4-dihydroxy-, and 1-acetoxy-2-hydroxy-4-oxo motifs, respectively, besides 1-O-stearoyl-glycerol and 1-O-linoleoyl-glycerol as bitter-tasting compounds in thermally processed avocado (Persea americana Mill.). On the basis of quantitative data, dose-over-threshold (DoT) factors, and taste re-engineering experiments, these phytochemicals, among which 1-acetoxy-2-hydroxy-4-oxo-octadeca-12-ene was found with the highest taste impact, were confirmed to be the key contributors to the bitter off-taste developed upon thermal processing of avocado. For the first time, those C-17-C-21 oxylipins exhibiting a 1-acetoxy-2,4-dihydroxy- and a 1-acetoxy-2-hydroxy-4-oxo motif, respectively, were discovered to induce a mouthfulness (kokumi)-enhancing activity in sub-bitter threshold concentrations.
引用
收藏
页码:12906 / 12915
页数:10
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