Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.
J Agric Food Chem. 2012 May 9;60(18):4492-9. doi: 10.1021/jf300563n. Epub 2012 Apr 30.
Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking activity against quinine hydrochloride. Bitterness-masking activity was quantitated using a method based on subjective equivalents. At 0.5 mM, the fatty acid mixture, which had a composition similar to that of cheese, suppressed the bitterness of 0.008% quinine hydrochloride to be equivalent to that of 0.0049-0.0060% and 0.5 mM oleic acid to that of 0.0032-0.0038% solution. The binding potential between oleic acid and the bitter compounds was estimated by isothermal titration calorimetry. These results suggest that oleic acid masked bitterness by forming a complex with the bitter compounds.
苦味掩蔽化合物在一种天然白霉奶酪中被鉴定出来。奶酪的油性部分被提取出来，并进一步通过硅胶柱层析进行分离。得到的四个馏分通过薄层色谱和核磁共振波谱进行了表征。含有脂肪酸的馏分具有最高的对盐酸奎宁的苦味掩蔽活性。苦味掩蔽活性使用基于主观当量的方法进行定量。在 0.5mM 时，组成类似于奶酪的脂肪酸混合物将 0.008%盐酸奎宁的苦味抑制到相当于 0.0049-0.0060%和 0.5mM 油酸的苦味抑制到 0.0032-0.0038%溶液的水平。通过等温滴定量热法估计油酸与苦味化合物之间的结合潜力。这些结果表明，油酸通过与苦味化合物形成复合物来掩盖苦味。
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