TY - JOUR
T1 - Identification of the key astringent compounds in spinach (spinacia oleracea) by means of the taste dilution analysis
AU - Brock, Annika
AU - Hofmann, Thomas
N1 - Publisher Copyright:
© 2008 Springer Science + Business Media, LLC.
PY - 2008/1/1
Y1 - 2008/1/1
N2 - Application of sequential solvent extraction and reverse phase high-performance liquid chromatography separation in combination with the taste dilution analysis, followed by liquid chromatography–mass spectroscopy and 1D/2D nuclear magnetic resonance experiments revealed 11 flavon-3-ol-O-glycosides as the key astringent and mouthdrying compounds in blanched leaves of spinach (Spinacia oleracea). Among these, in particular, 3′,5-dihydroxy-3- methoxy-6:7-methylendioxy-flavon-4′-O-β-D-glucuronide (3), 5-hydroxy-3,3′-dimethoxy-6:7-methylendioxy-flavon- 4′-O-β-D-glucuronide (11), and patuletin-3-O-β-Dglucopyranosyl(1→6)-β-D-glucopyranoside (5) were found with the highest taste dilution factors. By means of the halftongue test, the human taste thresholds of these astringent molecules were determined to be between 3.0 and 69.0 μmol/l (in water) with the lowest threshold found for the mouth-drying glucuronide (11). Although the glucuronides exhibited rather different taste thresholds, they showed rather similar human dose/response functions.
AB - Application of sequential solvent extraction and reverse phase high-performance liquid chromatography separation in combination with the taste dilution analysis, followed by liquid chromatography–mass spectroscopy and 1D/2D nuclear magnetic resonance experiments revealed 11 flavon-3-ol-O-glycosides as the key astringent and mouthdrying compounds in blanched leaves of spinach (Spinacia oleracea). Among these, in particular, 3′,5-dihydroxy-3- methoxy-6:7-methylendioxy-flavon-4′-O-β-D-glucuronide (3), 5-hydroxy-3,3′-dimethoxy-6:7-methylendioxy-flavon- 4′-O-β-D-glucuronide (11), and patuletin-3-O-β-Dglucopyranosyl(1→6)-β-D-glucopyranoside (5) were found with the highest taste dilution factors. By means of the halftongue test, the human taste thresholds of these astringent molecules were determined to be between 3.0 and 69.0 μmol/l (in water) with the lowest threshold found for the mouth-drying glucuronide (11). Although the glucuronides exhibited rather different taste thresholds, they showed rather similar human dose/response functions.
KW - Astringency
KW - Half-Tongue Test
KW - Spinach
KW - Taste Dilution Analysis
UR - http://www.scopus.com/inward/record.url?scp=66149148535&partnerID=8YFLogxK
U2 - 10.1007/s12078-008-9028-y
DO - 10.1007/s12078-008-9028-y
M3 - Article
AN - SCOPUS:66149148535
SN - 1936-5802
VL - 1
SP - 268
EP - 281
JO - Chemosensory Perception
JF - Chemosensory Perception
IS - 4
ER -