Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France.
Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France.
Molecules. 2023 Apr 7;28(8):3298. doi: 10.3390/molecules28083298.
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.
尽管豆类有许多优点，但它们的不良风味限制了其消费。异味、苦味和涩味导致人们对豆类产生负面看法。有几种假设认为，包括皂甙、酚类化合物和生物碱在内的非挥发性化合物是豆类苦味和涩味的原因。本综述旨在提供一个概述，重点介绍豆类中已鉴定的非挥发性化合物及其苦味和/或涩味特征，以提示它们可能参与豆类的不良风味。感官分析主要用于描述分子的苦味和涩味。然而，体外细胞试验表明，许多酚类化合物激活了苦味受体，这表明它们可能参与了豆类的苦味。更好地了解不良风味中涉及的非挥发性化合物，应能制定有效的策略来限制它们对整体感知的影响，提高消费者的接受度。
