General Food Technology, Center of Life and Food Sciences, Technische Universität München, Freising-Weihenstephan, Germany.
J Agric Food Chem. 2010 Jan 13;58(1):458-64. doi: 10.1021/jf9027552.
The identification of flavor modulating compounds, for example, bitter masking or sweet enhancing compounds, in complex mixtures such as botanical extracts or food preparations is difficult and time- and work-intensive. To accelerate this process, an improved screening method was developed on the basis of the separation of complex matrixes by the so-called LC Taste setup and subsequent comparative sensory analysis. The eluent containing only water and ethanol was diluted with a basic tastant solution (500 mg L(-1) caffeine and 5% sucrose, respectively) and evaluated by a trained panel by duo comparison tests. This novel method was applied to the known flavor and taste modulating substances homoeriodictyol (1), sterubin (2), hesperetin (3), and lactisol (9) as well as to simple mixtures of homoeriodictyol (1), sterubin (2), and hesperetin (3). To evaluate the potential of the method for more complex matrixes, the protocol was applied to plant extracts from Yerba Santa (Eriodictyon californicum) and honeybush tea (Cyclopia intermedia). The flavor modulating activities reported for homoeriodictyol (1), sterubin (2), and hesperetin (3) could be confirmed in these complex mixtures.
例如，在植物提取物或食品制剂等复杂混合物中识别调味化合物，例如苦味掩蔽或甜味增强化合物，是困难且耗时耗力的。为了加速这一过程，在所谓的 LC Taste 装置分离复杂基质的基础上，开发了一种改进的筛选方法，随后进行比较感官分析。仅含有水和乙醇的洗脱液用碱性味觉溶液（分别为 500mg/L 的咖啡因和 5%的蔗糖）稀释，并通过训练有素的小组进行双比较测试进行评估。该新方法应用于已知的风味和味觉调节物质 homoeriodictyol（1）、sterubin（2）、hesperetin（3）和 lactisol（9）以及 homoeriodictyol（1）、sterubin（2）和 hesperetin（3）的简单混合物。为了评估该方法对更复杂基质的潜力，该方案应用于 Yerba Santa（Eriodictyon californicum）和 honeybush 茶（Cyclopia intermedia）的植物提取物。在这些复杂混合物中可以证实报告的 homoeriodictyol（1）、sterubin（2）和 hesperetin（3）的调味活性。
