Kaempferol 3-O-(2‴-O-Sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein Isolates

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.     «

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 t...     »