Identification of bitter modulating maillard-catechin reaction products

Liyun Zhang; Youlin Xia; Devin G. Peterson

doi:10.1021/jf502040e

Identification of bitter modulating maillard-catechin reaction products

Liyun Zhang, Youlin Xia, Devin G. Peterson

Research output: Contribution to journal › Article › peer-review

14 Scopus citations

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)
Pages (from-to)	8470-8477
Number of pages	8
Journal	Journal of agricultural and food chemistry
Volume	62
Issue number	33
DOIs	https://doi.org/10.1021/jf502040e
State	Published - Aug 20 2014

Keywords

Maillard reaction
bitter modulation
catechin
roasting

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10.1021/jf502040e

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title = "Identification of bitter modulating maillard-catechin reaction products",

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.",

keywords = "Maillard reaction, bitter modulation, catechin, roasting",

author = "Liyun Zhang and Youlin Xia and Peterson, {Devin G.}",

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TY - JOUR

T1 - Identification of bitter modulating maillard-catechin reaction products

AU - Zhang, Liyun

AU - Xia, Youlin

AU - Peterson, Devin G.

PY - 2014/8/20

Y1 - 2014/8/20

N2 - 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.

AB - 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.

KW - Maillard reaction

KW - bitter modulation

KW - catechin

KW - roasting

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