期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 56, 期 21, 页码 10252-10260出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf8023358
关键词
carrots; bitter taste; sensometabolome; sensometabolites; alpha-angeloyl-tovarol; laserine; laserine oxide; alpha-angeloyloxy-latifolone; epilaserine; epilaserine oxide
In order to reinvestigate the key molecules inducing bitter off-taste of carrots (Daucus carota L.), a sensory-guided fractionation approach was applied to bitter carrot extracts. Besides the previously reported bitter compounds, 6-methoxymellein (1), falcarindiol (2), falcarinol (3), and falcarindiol-3-acetate (4), the following compounds were identified for the first time as bitter compounds in carrots with low bitter recognition thresholds between 8 and 47 mu mol/L vaginatin (5), isovaginatin (6), 2-epilaserine oxide (7), laserine oxide (8), laserine (14), 2-epilaserine (15), 6,8-O-ditigloyl- (9), 6-O-angeloyl-, 8-O-tigloyl- (10), 6-O-tigloyl-, 8-O-angeloyl- (11), and 6-, 8-O-diangeloyl-6ss,8 alpha,11-trihydroxygermacra-1(10)E,4E-diene (12), as well as 8-O-angeloyl-tovarol (13) and alpha-angeloyloxy-latifolone (16). Among these bitter molecules, compounds 9, 10, 13, and 16 were not previously identified in carrots and compounds 6, 11, and 12 were yet not reported in the literature.
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