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Kaempferol 3-O-(2‴-O-Sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein Isolates
- Hald, Christoph, Dawid, Corinna, Tressel, Ralf, Hofmann, Thomas
- Journal of agricultural and food chemistry 2018 v.67 no.1 pp. 372-378
- biorefining, bitterness, canola, fractionation, kaempferol, liquid chromatography, nuclear magnetic resonance spectroscopy, protein isolates, rapeseed protein, tandem mass spectrometry, taste
- By means of activity-guided fractionation using taste dilution analysis, liquid chromatography–tandem mass spectrometry (LC–MS/MS), liquid chromatography–time-of-flight mass spectrometry, one-/two-dimensional nuclear magnetic resonance spectroscopy, LC–MS/MS quantitation, dose-over-threshold considerations, and sensory spiking experiments, kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), exhibiting a bitter taste above the low threshold concentration of 3.4 μmol/L, was found for the first time as the key molecule contributing to the unpleasant bitter taste of rapeseed (canola) protein isolates. This finding opens new avenues for a biorefinery approach targeting an off-taste removal.