TY - JOUR
T1 - Decoding the Nonvolatile Sensometabolome of Orange Juice (Citrus sinensis)
AU - Glabasnia, Anneke
AU - Dunkel, Andreas
AU - Frank, Oliver
AU - Hofmann, Thomas
N1 - Publisher Copyright:
© 2018 American Chemical Society.
PY - 2018/3/14
Y1 - 2018/3/14
N2 - Activity-guided fractionation in combination with the taste dilution analysis, followed by liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance experiments, led to the identification of 10 polymethoxylated flavones (PMFs), 6 limonoid glucosides, and 2 limonoid aglycones as the key bitterns of orange juice. Quantitative studies and calculation of dose-over-threshold factors, followed by taste re-engineering, demonstrated for the first time 25 sensometabolites to be sufficient to reconstruct the typical taste profile of orange juices and indicated that not a single compound can be considered a suitable marker for juice bitterness. Intriguingly, the taste percept of orange juice seems to be created by a rather complex interplay of limonin, limonoid glucosides, PMFs, organic acids, and sugars. For the first time, sub-threshold concentrations of PMFs were shown to enhance the perceived bitterness of limonoids. Moreover, the influence of sugars on the perceived bitterness of limonoids and PMFs in orange juice relevant concentration ranges was quantitatively elucidated.
AB - Activity-guided fractionation in combination with the taste dilution analysis, followed by liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance experiments, led to the identification of 10 polymethoxylated flavones (PMFs), 6 limonoid glucosides, and 2 limonoid aglycones as the key bitterns of orange juice. Quantitative studies and calculation of dose-over-threshold factors, followed by taste re-engineering, demonstrated for the first time 25 sensometabolites to be sufficient to reconstruct the typical taste profile of orange juices and indicated that not a single compound can be considered a suitable marker for juice bitterness. Intriguingly, the taste percept of orange juice seems to be created by a rather complex interplay of limonin, limonoid glucosides, PMFs, organic acids, and sugars. For the first time, sub-threshold concentrations of PMFs were shown to enhance the perceived bitterness of limonoids. Moreover, the influence of sugars on the perceived bitterness of limonoids and PMFs in orange juice relevant concentration ranges was quantitatively elucidated.
KW - astringency
KW - bitter taste
KW - half-tongue test
KW - limonin
KW - limonoid glucosides
KW - nomilin
KW - polymethoxylated flavones 5 6 7 3' 4'-pentamethoxyflavone-3-O-β-D-glucopyranoside
KW - taste dilution analysis
UR - http://www.scopus.com/inward/record.url?scp=85043765586&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.7b06142
DO - 10.1021/acs.jafc.7b06142
M3 - Article
C2 - 29430918
AN - SCOPUS:85043765586
SN - 0021-8561
VL - 66
SP - 2354
EP - 2369
JO - Journal of agricultural and food chemistry
JF - Journal of agricultural and food chemistry
IS - 10
ER -