Characterization of bitter and astringent off-taste compounds in potato fibres

Applying the Sensomics approach, a combination of acitivity guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS), ultra-high-performance liquid chromatography time-of-flight mass spectrometry (UHPLC-TOF-MS) and one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy (1D/2D-NMR), allowed the elucidation of key off-taste compounds in potato dietary fibres isolates. Previously already having been described as off-taste compounds in potato tubers, saponins α-chaconine and α-solanine, were shown to also be major contributeurs to overall off-taste in potato fibres isolates. Moreover fatty acids as well as fatty acid oxidation products, namely E-9,10,13-trihydroxy-octadec-11-enoic acid as well as newly identified compounds hexadecyl(E/Z)-ferulate and octadecyl(E/Z)-ferulate were shown to be key inducers to off-taste in the isolates, exhibiting taste recognition thresholds between 18 and 981 µmol/L. This paper demonstrates the isolation, structure determination, quantitation as well as sensory attributes of these key off-taste compounds.     «

Applying the Sensomics approach, a combination of acitivity guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS), ultra-high-performance liquid chromatography time-of-flight mass spectrometry (UHPLC-TOF-MS) and one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy (1D/2D-NMR), allowed the elucidation of key off-taste compounds in potato dietary fibres isolates. Previously already havi...     »