title: Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.).
abstract: Sensory-directed fractionation of extracts prepared from oat flour (Avena sativa L.) followed by LC-TOF-MS, LC-MS/MS, and 1D/2D-NMR experiments revealed avenanthramides and saponins as the key phytochemicals contributing to the typical astringent and bitter off-taste of oat. Besides avenacosides A and B, two previously unreported bitter-tasting bidesmosidic saponins were identified, namely, 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→3)-β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol, and 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol. Depending on the chemical structure of the saponins and avenanthramides, sensory studies revealed human orosensory recognition thresholds of these phytochemicals to range between 3 and 170 μmol/L.
authors.affiliation: Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
authors.forename: Kirsten
authors.initials: K
authors.lastname: Günther-Jordanland
authors.affiliation: Chair for 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.affiliation: Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.
authors.forename: Maximilian
authors.initials: M
authors.lastname: Dietz
authors.affiliation: Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany.|Bavarian Center for Biomolecular Mass Spectrometry , Gregor-Mendel-Straße 4, D-85354 Freising, Germany.
authors.forename: Thomas
authors.identifier: http://orcid.org/0000-0003-4057-7165
authors.initials: T
authors.lastname: Hofmann
mesh_terms: D018554:Avena / Q000737:chemistry* / Q000378:metabolism; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D015394:Molecular Structure; D064209:Phytochemicals / Q000737:chemistry* / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry* / Q000378:metabolism; D053719:Tandem Mass Spectrometry; D013649:Taste
chemical_list: D064209:Phytochemicals; D010936:Plant Extracts
keywords: Avena sativa; astringent; avenacoside; avenanthramide; bitter; oat; saponin; taste; taste dilution analysis