Structural analogues of homoeriodictyol as flavor modifiers. Part III: short chain gingerdione derivatives
| Autor: | Jakob Ley, Heinz-Jürgen Bertram, Maria Blings, Susanne Paetz, Petra Hoffmann-Lücke, Gerhard Krammer |
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| Rok vydání: | 2008 |
| Předmět: |
chemistry.chemical_classification
Taste Homoeriodictyol Aqueous solution Quinine Chemistry Stereochemistry Guaiacol Carbohydrates Peptide General Chemistry Sweetness Flavones Flavoring Agents chemistry.chemical_compound Structure-Activity Relationship Glucosides Caffeine Moiety Organic chemistry General Agricultural and Biological Sciences Flavor Benzyl Alcohols |
| Zdroj: | Journal of agricultural and food chemistry. 56(15) |
| ISSN: | 1520-5118 |
| Popis: | In order to find new flavor modifiers, various short chain gingerdione derivatives were synthesized as structural analogues of the known bitter masker homoeriodictyol and evaluated by a sensory panel for masking and sweetness enhancing activities. 1-(4-Hydroxy-3-methoxyphenyl)hexa-3,5-dione ([2]-gingerdione) and the homologue 1-(4-hydroxy-3-methoxyphenyl)hepta-3,5-dione ([3]-gingerdione) at concentration ranges 50-500 mg kg (-1) showed the most promising masking activity of 20-30% against bitterness of a 500 mg kg (-1) aqueous caffeine solution. Additionally, both compounds were able to reduce the bitterness of a 5 mg kg (-1) quinine solution by about 20%; however, the bitter tastes of salicine, the model peptide H-Leu-Trp-OH, and KCl solutions were not reduced. Whereas for bitter masking activity a vanillyl moiety seems to be important, some of the tested isovanillyl isomers showed an interesting sweet enhancing effect without exhibiting a significant intrinsic sweetness. The isomer 1-(3-hydroxy-4-methoxyphenyl)hexa-3,5-dione ([2]-isogingerdione) at 100 mg kg (-1) caused a significant and synergistic increase of 27% of sweet taste of a 5% sucrose solution. |
| Databáze: | OpenAIRE |
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