Characterization of Bitter Compounds in by Quantitative Measurements, Taste Recombination, and Omission Experiments.

Excessive and uncoordinated bitterness of , a traditional Chinese rice wine, reduces its acceptance by consumers. To determine the compounds responsible for this bitterness, gas chromatography-mass spectrometry and high-performance liquid chromatography were performed on four types of (, , , and wine) for targeted quantitation of candidate compounds known to contribute to bitterness. Calculations of dose-over-threshold factors revealed that isoamyl alcohol, 1-hexanol, phenylethanol, ethyl butyrate, ethyl lactate, furfural, histidine, and arginine were important bitter compounds. Taste recombination experiments demonstrated that a recombination model constructed using the screened known bitter compounds showed good similarity with the original sample in bitter taste. Furthermore, omission experiments revealed that isobutanol, isoamyl alcohol, 1-hexanol, phenylethanol, ethyl acetate, ethyl butyrate, ethyl lactate, furfural, arginine, and valine were the compounds affecting the bitter taste perception. This study provides a certain guiding effect on the bitterness control and taste improvement of .