Department of Food Science and Technology, The Ohio State University, 317 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, Ohio 43210, United States.
J Agric Food Chem. 2020 Nov 18;68(46):13160-13167. doi: 10.1021/acs.jafc.0c00544. Epub 2020 Mar 27.
The role of small molecules on the somatosensory properties of prunes () was investigated. Sensory descriptive analysis defined two main somatosensations, "thickness" and "slippery". On the basis of these two attributes, sensory-guided multidimensional fractionation techniques allowed for the isolation of four main compounds, which were identified by mass spectrometry and comparison to authentic standards. Three compounds were identified as monosubstituted isomers of chlorogenic acid, namely, 1--caffeoylquinic acid (1-CQA), 3--caffeoylquinic acid (3-CQA), and 4--caffeoylquinic acid (4-CQA), in addition to a fourth, vanillic acid glucoside (VG). Sensory recombination model analysis of each compound at endogenous concentrations of the prunes indicated that all compounds significantly contributed to slippery sensations, whereas 3-CQA, 4-CQA, and VG contributed to thickness sensations (α = 0.05).
研究了小分子物质对李子感官特性的影响。感官描述性分析定义了两种主要的感觉，“厚度”和“滑溜”。基于这两个属性，感官导向的多维分离技术允许分离出四种主要的化合物，这些化合物通过质谱分析和与标准品的比较进行了鉴定。三种化合物被鉴定为绿原酸的单取代异构体，分别是 1--咖啡酰奎宁酸（1-CQA）、3--咖啡酰奎宁酸（3-CQA）和 4--咖啡酰奎宁酸（4-CQA），此外还有一种化合物是香草酸葡萄糖苷（VG）。在李子内源性浓度下对每种化合物进行的感官重组模型分析表明，所有化合物都显著影响滑溜感，而 3-CQA、4-CQA 和 VG 则影响厚度感（α=0.05）。
