Characterization of Flavor Modulating Effects in Complex Mixtures via High Temperature Liquid Chromatography

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 1; pp. 458 - 464
• Main Authors: Reichelt, Katharina V, Peter, Regina, Paetz, Susanne, Roloff, Michael, Ley, Jakob P, Krammer, Gerhard E, Engel, Karl-Heinz
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 13.01.2010
• Subjects: Biological and medical sciences; bitterness; Chromatography, Liquid - methods; Confectionery products and chocolate industries, honey; Cyclopia Plant - chemistry; Eriodictyon - chemistry; flavor; flavor compounds; flavor modulating effects; Flavoring Agents - analysis; Flavors and Aromas/Chemosensory Perception; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; hesperetin; high temperature liquid chromatography; homoeriodictyol; liquid chromatography; new methods; plant extracts; Plant Extracts - analysis; rapid methods; sensory properties; sterubin; Temperature; sterubin; homoeriodictyol; high temperature liquid chromatography (HTLC); taste modulation; sweet enhancing; bitter masking; LC Taste; hesperetin; Liquid chromatography; Gustative system; High temperature; Flavor; Mixture; Flavanone derivatives; Characterization; Gustation; Masking; Taste; Sweets; Confectionery product
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf9027552

The identification of flavor modulating compounds, for example, bitter masking or sweet enhancing compounds, in complex mixtures such as botanical extracts or food preparations is difficult and time- and work-intensive. To accelerate this process, an improved screening method was developed on the basis of the separation of complex matrixes by the so-called LC Taste setup and subsequent comparative sensory analysis. The eluent containing only water and ethanol was diluted with a basic tastant solution (500 mg L−1caffeine and 5% sucrose, respectively) and evaluated by a trained panel by duo comparison tests. This novel method was applied to the known flavor and taste modulating substances homoeriodictyol (1), sterubin (2), hesperetin (3), and lactisol (9) as well as to simple mixtures of homoeriodictyol (1), sterubin (2), and hesperetin (3). To evaluate the potential of the method for more complex matrixes, the protocol was applied to plant extracts from Yerba Santa (Eriodictyon californicum) and honeybush tea (Cyclopia intermedia). The flavor modulating activities reported for homoeriodictyol (1), sterubin (2), and hesperetin (3) could be confirmed in these complex mixtures.