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Reinvestigation of the Bitter Compounds in Carrots (Daucus carota L.) by Using a Molecular Sensory Science Approach
- Schmiech, Ludger, Uemura, Daisuke, Hofmann, Thomas
- Journal of agricultural and food chemistry 2008 v.56 no.21 pp. 10252-10260
- carrots, bitterness, off flavors, flavor compounds, bitter-tasting compounds, food composition
- 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 μmol/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,8α,11-trihydroxygermacra-1(10)E,4E-diene (12), as well as 8-O-angeloyl-tovarol (13) and α-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.