Die molekulare Welt des Lebensmittelgenusses: Auf den Geschmack gekommen

Schieberle, Peter; Hofmann, Thomas

doi:10.1002/ciuz.200300305

Cited by 19 publications

(3 citation statements)

References 26 publications

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“…To characterize the overall flavor of a certain food and, further, to re-engineer its taste, the activity-guided sensomics approach was developed, which combines modern analytical methods with psychophysical techniques. − This approach has been successfully applied to characterize taste compounds in, e.g., hazelnuts, asparagus, − carrots, coffee, or red wine. − …”

Section: Introductionmentioning

confidence: 99%

NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine

Gabler,

Ludwig,

Frank

et al. 2023

J. Agric. Food Chem.

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Using a quantitative 1H NMR-based approach, molecular interactions between key taste active compounds and high-molecular-weight (HMW) polymers were directly investigated in red wine. Analysis of qualitative and quantitative 1H NMR spectra over time allowed a distinction of three interaction scenarios: (i) no interactions for flavon-3-ol glycosides, ellagitannins, carbohydrates, and amino acids; (ii) changes in the chemical shift to lower frequencies for flavan-3-ols and phenolic acid ethyl esters; and (iii) changes in the chemical shift to higher frequencies for phenolic acids, organic acids, inorganic salts, and alditols. Additionally, using liquid chromatography-tandem mass spectrometry (LC-MS/MS), quantitative 1H nuclear magnetic resonance (qHNMR), and high-performance ion chromatography (HPIC), a taste reconstitution model of Primitivo red wine was established for the first time. Human sensory experiments with the new taste recombinant and different HMW fractions demonstrated the influence of the tastant polymer interactions on the sour and salty taste perception of red wine and the intrinsic bitter and astringent taste of the polymers. Further, the influence of the molecular weight cutoff (MWCO) of the polymers and the pH value on the tastant polymer interactions was analyzed. Especially, the HMW fractions 30–50 kDa and >50 kDa caused strong shifts to lower and higher frequencies, respectively. NMR-based interaction studies at different pH values revealed a maximum of interactions at pH 4.0. Based on these results, flavor changes in red wine caused by tastant polymer interactions can be predicted on a molecular level in the future.

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Section: Introductionmentioning

confidence: 99%

NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine

Gabler,

Ludwig,

Frank

et al. 2023

J. Agric. Food Chem.

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“…Numerous potentially noxious chemicals, synthetic, natural, or generated during food processing and aging, evoke bitter taste (Belitz and Wieser, 1985;Schieberle and Hofmann, 2003;DuBois et al, 2008). Given the rich presence of bitter substances in edible plants and other foodstuff, several of them are usually present in the mouth simultaneously when we eat (Belitz and Wieser, 1985;Stewart et al, 1996;Hofmann, 2009).…”

Section: Introductionmentioning

confidence: 99%

Receptor Agonism and Antagonism of Dietary Bitter Compounds

Brockhoff¹,

Behrens²,

Roudnitzky³

et al. 2011

J. Neurosci.

105

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Food contains complex blends of structurally diverse bitter compounds that trigger bitterness through activation of one or more of the ϳ25 human TAS2 bitter taste receptors. It remains unsolved, however, whether the perceived bitterness of binary bitter-compound mixtures can be considered an additive function of all bitter-inducing chemicals in the mouth, suggesting that little mutual interaction takes place among bitter substances or if mixture suppression and synergism occurs. Here we report on two natural sesquiterpene lactones from edible plants, which stimulate distinct sets of hTAS2Rs in transfected cells. Both chemicals also robustly inhibit different but overlapping subsets of agonist-activated hTAS2Rs. These findings demonstrate that mixtures of bitter compounds, because they normally occur in human foodstuff, likely elicit bitter perception in a complex and not in a merely additive manner. An unexpected implication of this discovery is that, during evolution, the naturally occurring bitter taste receptor antagonists have shaped some of the pharmacological properties of the receptors, such as overlapping recognition profiles and breadth of tuning.

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“…The control of the organoleptic quality of those fragrant oils is therefore indispensable as it reflects one of the most important quality parameters. Over the years, the concept of “molecular sensory science” , has played a vital role in the identification of key volatile flavor compounds in food. This strategy has shed light on the contribution of individual odorants to a given food aroma based on the odor activity values (OAVs).…”

Section: Introductionmentioning

confidence: 99%

Simple and Rapid Method for the Quantitation of Trace-Level 3-Alkyl-2-methoxypyrazines in Fragrant Vegetable Oils by Gas Chromatography–Tandem Mass Spectrometry

Zhou

et al. 2022

J. Agric. Food Chem.

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3-Alkyl-2-methoxypyrazines (MPs) are characteristic aroma compounds found in fragrant vegetable oils, a type of specially processed oils with enhanced flavor. MP contents in these oils are usually at trace level, which makes their quantification a big challenge. In this work, we describe an optimized approach with a double-step acid/alkali extraction for the analysis of such compounds, namely, 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, and 3-sec-butyl-2-methoxypyrazine, in those fragrant oils using gas chromatography−tandem mass spectrometry (GC−MS/MS). The sample preparation conditions including selections and percentages of acids, alkalis, and extraction solvents, as well as the stability of MPs, were optimized and examined. Method validation was conducted with a good linearity (r 2 > 0.999), and average recoveries between 93.9 and 109.3% were achieved. The limit of detection ranged from 0.2 to 0.4 μg/kg, and the relative standard deviations varied from 0.4 to 12.2% for samples spiked with the MPs at different concentrations. Overall, the method satisfactorily meets the requirements for the measurement of tracelevel MPs in the fragrant vegetable oils via odor activity value calculation, and the results indicate that the improved acid/alkali extraction method is suitable for the routine analysis of MPs in those vegetable oils.

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Die molekulare Welt des Lebensmittelgenusses: Auf den Geschmack gekommen

Cited by 19 publications

References 26 publications

NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine

NMR-Based Tastant Polymer Interaction Studies and the Influence on the Taste Perception of Red Wine

Receptor Agonism and Antagonism of Dietary Bitter Compounds

Simple and Rapid Method for the Quantitation of Trace-Level 3-Alkyl-2-methoxypyrazines in Fragrant Vegetable Oils by Gas Chromatography–Tandem Mass Spectrometry

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