Identification of bitter modulating maillard-catechin reaction products

Liyun Zhang, Youlin Xia, Devin G. Peterson

Research output: Contribution to journalArticlepeer-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 languageEnglish (US)
Pages (from-to)8470-8477
Number of pages8
JournalJournal of agricultural and food chemistry
Volume62
Issue number33
DOIs
StatePublished - Aug 20 2014

Keywords

  • Maillard reaction
  • bitter modulation
  • catechin
  • roasting

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