title: Identification of bitter modulating maillard-catechin reaction products.
abstract: The influence of thermally induced reaction products of a known dietary bitter compound, catechin, on bitterness perception was investigated. Catechin was reacted in low-moisture simple Maillard models (200 °C for 15 min) consisting of glycine and a reducing sugar (D-glucose, D-xylose, or D-galactose). Based on liquid chromatrography-mass spectrometry (LC-MS) isotopic labeling techniques, eight reaction products were identified and subsequently structurally elucidated by tandem LC-MS/MS and two-dimensional NMR analysis; six were report to be flavan-3-ol-spiro-C-glycosides reaction products. One of the spiro products was reported to significantly suppress the perceived bitterness intensity of a caffeine solution. Additionally, this specific spiro product was further identified in cocoa and reported to increase in concentration during bean roasting.
authors: Department of Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States.
authors: Liyun
authors: L
authors: Zhang
authors: Youlin
authors: Y
authors: Xia
authors: Devin G
authors: DG
authors: Peterson
mesh_terms: D000328:Adult; D002099:Cacao / Q000737:chemistry*; D002392:Catechin / Q000737:chemistry*; D003296:Cooking; D005260:Female; D005421:Flavoring Agents / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D015416:Maillard Reaction; D008297:Male; D013058:Mass Spectrometry; D015394:Molecular Structure; D013649:Taste; D055815:Young Adult
chemical_list: D005421:Flavoring Agents; D002392:Catechin
keywords: Maillard reaction; bitter modulation; catechin; roasting