A sensitive HPLC-MS/MS method was developed enabling the simultaneous quantification of bitter-tasting mono- and bidesmosidic saponins in fresh and processed asparagus (Asparagus officinalis L.). Based on quantitative data and bitter taste recognition thresholds, dose-over-threshold factors were determined for the first time to determine the bitter impact of the individual saponins. Although 3-O-[alpha-L-rhamnopyranosyl-(1--{\textgreater}2)-alpha-L-rhamnopyranosyl-(1 --{\textgreater} 4)-beta-D-glucopyranosyl]-(25R/S)-spirost-5-ene-3beta-ol was found based on dose-over-threshold factors to be the predominant bitter saponin in raw asparagus spears, 3-O-[alpha-L-rhamnopyranosyl-(1 --{\textgreater} 2)-{alpha-L-rhamnopyranosyl-(1 --> 4)}-beta-D-glucopyranosyl]-26-O-[beta-D-glucopyranosyl]-(25R)-22-hydroxyfurost-5- ene-3beta,26-diol, 3-O-[alpha-L-rhamnopyranosyl-(1 --{\textgreater} 2)-{alpha-L-rhamnopyranosyl-(1 --> 4)}-beta-D-glucopyranosyl]-26-O-[beta-D-glucopyranosyl]-(25S)-22-hydroxyfurost-5- ene-3beta,26-diol, and (25R)- and (25S)-furost-5-en-3beta,22,26-triol-3-O-[alpha-L-rhamnopyranosyl-(1 --{\textgreater} 4)-beta-D-glucopyranoside]-26-O-beta-D-glucopyranoside were found as key bitter contributors after cooking. Interestingly, the monodesmosidic saponins 5a/b were demonstrated for the first time to be the major contributor to the bitter taste of fresh asparagus spears, while the bidesmosides 1a/b and 2a/b may be considered the primary determinants for the bitter taste of cooked asparagus.     «

A sensitive HPLC-MS/MS method was developed enabling the simultaneous quantification of bitter-tasting mono- and bidesmosidic saponins in fresh and processed asparagus (Asparagus officinalis L.). Based on quantitative data and bitter taste recognition thresholds, dose-over-threshold factors were determined for the first time to determine the bitter impact of the individual saponins. Although 3-O-[alpha-L-rhamnopyranosyl-(1--{\textgreater}2)-alpha-L-rhamnopyranosyl-(1 --{\textgreater} 4)-beta-D-g...     »