title: Identification of Sensory-Active Phytochemicals in Asparagus (Asparagus officinalis L.).
abstract: Sensory-directed fractionation of extracts prepared from raw and cooked asparagus (Asparagus officinalis L.), respectively, followed by LC-TOF-MS, LC-MS/MS, and 1D/2D-NMR experiments revealed the chemical structures of nine bitter tasting mono- and bidesmotic saponins as well as the previously not reported 1,2-dithiolan-4-carboxylic acid 6-D-α/β-glucopyranose ester exhibiting an interesting buttery mouth-coating effect. Sensory studies showed that the orosensation imparted by this sulfur compound was reminiscent to that of melting butter and revealed an orosensory recognition threshold of 276.8 μmol/L.
authors.affiliation: Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany.
authors.forename: Corinna
authors.initials: C
authors.lastname: Dawid
authors.forename: Thomas
authors.initials: T
authors.lastname: Hofmann
mesh_terms: D000328:Adult; D027761:Asparagus Plant / Q000737:chemistry*; D002853:Chromatography, Liquid; D003296:Cooking; D005260:Female; D005960:Glucosides / Q000032:analysis; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D008297:Male; D015394:Molecular Structure; D033281:Nontherapeutic Human Experimentation; D064209:Phytochemicals / Q000032:analysis*; D012503:Saponins / Q000032:analysis / Q000737:chemistry; D013457:Sulfur Compounds / Q000032:analysis; D053719:Tandem Mass Spectrometry; D013649:Taste / Q000187:drug effects; D013876:Thiophenes / Q000032:analysis
chemical_list: C585845:1,2-dithiolan-4-carboxylic acid 6-D-glucopyranose ester; D005960:Glucosides; D064209:Phytochemicals; D012503:Saponins; D013457:Sulfur Compounds; D013876:Thiophenes; C010035:1,2-dithiolane-4-carboxylic acid