title: Bitter-tasting and kokumi-enhancing molecules in thermally processed avocado (Persea americana Mill.).
abstract: Sequential application of solvent extraction and RP-HPLC in combination with taste dilution analyses (TDA) and comparative TDA, followed by LC-MS and 1D/2D NMR experiments, led to the discovery of 10 C(17)-C(21) oxylipins with 1,2,4-trihydroxy-, 1-acetoxy-2,4-dihydroxy-, and 1-acetoxy-2-hydroxy-4-oxo motifs, respectively, besides 1-O-stearoyl-glycerol and 1-O-linoleoyl-glycerol as bitter-tasting compounds in thermally processed avocado (Persea americana Mill.). On the basis of quantitative data, dose-over-threshold (DoT) factors, and taste re-engineering experiments, these phytochemicals, among which 1-acetoxy-2-hydroxy-4-oxo-octadeca-12-ene was found with the highest taste impact, were confirmed to be the key contributors to the bitter off-taste developed upon thermal processing of avocado. For the first time, those C(17)-C(21) oxylipins exhibiting a 1-acetoxy-2,4-dihydroxy- and a 1-acetoxy-2-hydroxy-4-oxo motif, respectively, were discovered to induce a mouthfulness (kokumi)-enhancing activity in sub-bitter threshold concentrations.
authors.affiliation: Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising, Germany.
authors.forename: Andreas Georg
authors.initials: AG
authors.lastname: Degenhardt
authors.forename: Thomas
authors.initials: T
authors.lastname: Hofmann
mesh_terms: D000328:Adult; D005260:Female; D005511:Food Handling; D006358:Hot Temperature; D006801:Humans; D008297:Male; D027421:Persea / Q000737:chemistry*; D010936:Plant Extracts / Q000032:analysis*; D013649:Taste; D055815:Young Adult
chemical_list: D010936:Plant Extracts