| Literature DB >> 30525566 |
Christoph Hald1, Corinna Dawid1, Ralf Tressel2, Thomas Hofmann1,3,4.
Abstract
By means of activity-guided fractionation using taste dilution analysis, liquid chromatography-tandem mass spectrometry (LC-MS/MS), liquid chromatography-time-of-flight mass spectrometry, one-/two-dimensional nuclear magnetic resonance spectroscopy, LC-MS/MS quantitation, dose-over-threshold considerations, and sensory spiking experiments, kaempferol 3- O-(2‴- O-sinapoyl-β-sophoroside), exhibiting a bitter taste above the low threshold concentration of 3.4 μmol/L, was found for the first time as the key molecule contributing to the unpleasant bitter taste of rapeseed (canola) protein isolates. This finding opens new avenues for a biorefinery approach targeting an off-taste removal.Entities:
Keywords: bitter taste; canola; kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside); rapeseed; taste dilution analysis
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Year: 2018 PMID： 30525566 DOI： 10.1021/acs.jafc.8b06260
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279