title: Application of 2D-HPLC/taste dilution analysis on taste compounds in aniseed (Pimpinella anisum L.).
abstract: This is the first application of fully automated, preparative, two-dimensional HPLC combined with sensory analysis for taste compound discovery using a sweet and licorice-like bitter-tasting aniseed extract as an example. Compared to the traditional iterative fractionation of food extracts by sensory-guided sequential application of separation techniques, the fully automated 2D-HPLC allowed the comprehensive separation of the aniseed extract into 256 subfractions and reduced the fractionation time from about 1 week to <1day. Using a smart sensory strategy to locate high-impact fractions, e.g., by evaluating first-dimension fractions by reconstituting them from second-dimension subfractions, followed by straightforward application of the taste dilution analysis on the individual second-dimension subfractions revealed the sweet-tasting trans-anethole and the bitter-tasting trans-pseudoisoeugenol 2-methylbutyrate, showing recognition thresholds of 70 and 68 μmol/L, respectively, as the primary orosensory active compounds in aniseed. 2D-HPLC combined with smart sensory analysis seems to be a promising strategy to speed the discovery of the key players imparting the attractive taste of foods.
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
authors.forename: Stephen
authors.initials: S
authors.lastname: Pickrahn
authors.forename: Karin
authors.initials: K
authors.lastname: Sebald
authors.forename: Thomas
authors.initials: T
authors.lastname: Hofmann
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods*; D005421:Flavoring Agents / Q000032:analysis*; D006801:Humans; D028042:Pimpinella / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013649:Taste
chemical_list: D005421:Flavoring Agents
keywords: 2D-HPLC; LC/×/LC; aniseed; offline two-dimensional liquid chromatography; taste; taste dilution analysis; two-dimensional liquid chromatography