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Identification of bitter modulating maillard-catechin reaction products.
J Agric Food Chem. 2014 Aug 20; 62(33):8470-7.JA

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+Show Affiliations

Department of Food Science and Nutrition, University of Minnesota , 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25077686

Citation

Zhang, Liyun, et al. "Identification of Bitter Modulating Maillard-catechin Reaction Products." Journal of Agricultural and Food Chemistry, vol. 62, no. 33, 2014, pp. 8470-7.
Zhang L, Xia Y, Peterson DG. Identification of bitter modulating maillard-catechin reaction products. J Agric Food Chem. 2014;62(33):8470-7.
Zhang, L., Xia, Y., & Peterson, D. G. (2014). Identification of bitter modulating maillard-catechin reaction products. Journal of Agricultural and Food Chemistry, 62(33), 8470-7. https://doi.org/10.1021/jf502040e
Zhang L, Xia Y, Peterson DG. Identification of Bitter Modulating Maillard-catechin Reaction Products. J Agric Food Chem. 2014 Aug 20;62(33):8470-7. PubMed PMID: 25077686.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of bitter modulating maillard-catechin reaction products. AU - Zhang,Liyun, AU - Xia,Youlin, AU - Peterson,Devin G, Y1 - 2014/08/12/ PY - 2014/8/1/entrez PY - 2014/8/1/pubmed PY - 2015/9/12/medline KW - Maillard reaction KW - bitter modulation KW - catechin KW - roasting SP - 8470 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 33 N2 - 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25077686/Identification_of_bitter_modulating_maillard_catechin_reaction_products_ L2 - https://doi.org/10.1021/jf502040e DB - PRIME DP - Unbound Medicine ER -