Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator
| Autor: | Anne Brockhoff, Andreas Dunkel, Hedda Hillmann, Wolfgang Meyerhof, Juliane Mattes, Thomas Hofmann |
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| Rok vydání: | 2012 |
| Předmět: |
Adult
Male Taste Acetates Acetic acid chemistry.chemical_compound Taste receptor Monosaccharide Humans Furaldehyde Vitis Food science Acetic Acid chemistry.chemical_classification Monosaccharides food and beverages General Chemistry Sweetness Taste Buds Maillard Reaction chemistry Italy Polyphenol Fruit Fermentation Female Wine tasting General Agricultural and Biological Sciences |
| Zdroj: | Journal of agricultural and food chemistry. 60(40) |
| ISSN: | 1520-5118 |
| Popis: | Sensory-directed fractionation of traditional balsamic vinegar of Modena (TBV) led to the identification of the sweet-bitter tasting hexose acetates 6-O-acetyl-α/β-d-glucopyranose and 1-O-acetyl-β-d-fructopyranose as well as the previously unknown sweetness modulator 5-acetoxymethyl-2-furaldehyde. Taste re-engineering experiments and sensory time-intensity studies confirmed 5-acetoxymethyl-2-furaldehyde to contribute to the typical long-lasting sweet taste quality of TBV. Moreover, the response of the sweet taste receptor to this furaldehyde was verified by means of a functional hTAS1R2/hTAS1R3 receptor assay. Quantitative analysis of a total of 59 nonvolatile sensometabolites and taste modulators revealed higher concentrations of the sweet-modulating 5-acetoxymethyl-2-furaldehyde, nonvolatile organic acids and polyphenols such as wood-derived ellagitannins, and lower concentrations of acetic acid in the premium quality TBV when compared to balsamic vinegar of Modena (BV). Quantitative monitoring of sensometabolites throughout TBV manufacturing, followed by agglomerative hierarchical clustering and sensomics heatmapping, gave molecular insights into the taste alterations occurring during TBV maturation. |
| Databáze: | OpenAIRE |
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