Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel-Str. 4, D-85354 Freising, Germany.
J Agric Food Chem. 2021 Aug 11;69(31):8768-8776. doi: 10.1021/acs.jafc.1c02889. Epub 2021 Jul 29.
An ultra-high-performance liquid chromatography-differential ion mobility (DMS)-tandem mass spectrometry method was developed to quantify 14 bitter-tasting lipids in 17 commercial pea-protein isolates ( L.). The DMS technology enabled the simultaneous quantification of four hydroxyoctadecadienoic acid isomers, namely, (10,12)-9-hydroxyoctadeca-10,12-dienoic acid (), (10,12)-9-hydroxyoctadeca-10,12-dienoic acid (), (9,11)-13-hydroxyoctadeca-9,11-dienoic acid (), and (9,11)-13-hydroxyoctadeca-9,11-dienoic acid (). Based on quantitative data and human bitter taste recognition thresholds, dose-over-threshold factors were determined to evaluate the individual lipids' bitter impact and compound classes. The free fatty acids α-linolenic acid () and linoleic acid (), as well as the trihydroxyoctadecenoic acids, especially 9,10,11-trihydroxyoctadec-12-enoic (), and 11,12,13-trihydroxyoctadec-9-enoic acids (), were shown to be key inducers to bitterness in the isolates. Additionally, the impact of 1-linoleoyl glycerol () on the bitter taste could be shown for 14 of the 17 tested pea-protein isolates.
建立了一种超高效液相色谱-差分离子淌度（DMS）-串联质谱法，用于定量分析 17 种商业豌豆蛋白分离物（L.）中的 14 种苦味脂质。DMS 技术能够同时定量四种羟基十八碳二烯酸异构体，即（10,12）-9-羟基十八碳-10,12-二烯酸（）、（10,12）-9-羟基十八碳-10,12-二烯酸（）、（9,11）-13-羟基十八碳-9,11-二烯酸（）和（9,11）-13-羟基十八碳-9,11-二烯酸（）。基于定量数据和人体苦味识别阈值，确定了剂量超过阈值因子，以评估各个脂质的苦味影响和化合物类别。游离脂肪酸α-亚麻酸（）和亚油酸（）以及三羟基十八碳烯酸，特别是 9,10,11-三羟基十八碳-12-烯酸（）和 11,12,13-三羟基十八碳-9-烯酸（），被证明是分离物中苦味的关键诱导剂。此外，对于 17 种测试的豌豆蛋白分离物中的 14 种，可以显示 1-亚油酰基甘油（）对苦味的影响。
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