Abstract
The influence of thermally induced reaction products of a known dietary bitter compound, catechin, on bitterness perception was investigated. Catechin was reacted in low-moisture simple Maillard models (200 °C for 15 min) consisting of glycine and a reducing sugar (d-glucose, d-xylose, or d-galactose). Based on liquid chromatrography-mass spectrometry (LC-MS) isotopic labeling techniques, eight reaction products were identified and subsequently structurally elucidated by tandem LC-MS/MS and two-dimensional NMR analysis; six were report to be flavan-3-ol-spiro-C-glycosides reaction products. One of the spiro products was reported to significantly suppress the perceived bitterness intensity of a caffeine solution. Additionally, this specific spiro product was further identified in cocoa and reported to increase in concentration during bean roasting.
Original language | English (US) |
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Pages (from-to) | 8470-8477 |
Number of pages | 8 |
Journal | Journal of agricultural and food chemistry |
Volume | 62 |
Issue number | 33 |
DOIs | |
State | Published - Aug 20 2014 |
Keywords
- Maillard reaction
- bitter modulation
- catechin
- roasting