Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.)

Corinna Dawid; Thomas Hofmann

doi:10.1021/jf3040868

Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.)

Corinna Dawid, Thomas Hofmann^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

42 Scopus citations

Abstract

Sensory-directed fractionation of extracts prepared from raw and cooked asparagus (Asparagus officinalis L.), respectively, followed by LC-TOF-MS, LC-MS/MS, and 1D/2D-NMR experiments revealed the chemical structures of nine bitter tasting mono- and bidesmotic saponins as well as the previously not reported 1,2-dithiolan-4-carboxylic acid 6-d-α/β-glucopyranose ester exhibiting an interesting buttery mouth-coating effect. Sensory studies showed that the orosensation imparted by this sulfur compound was reminiscent to that of melting butter and revealed an orosensory recognition threshold of 276.8 μmol/L.

Original language	English
Pages (from-to)	11877-11888
Number of pages	12
Journal	Journal of Agricultural and Food Chemistry
Volume	60
Issue number	48
DOIs	https://doi.org/10.1021/jf3040868
State	Published - 5 Dec 2012
Externally published	Yes

Keywords

asparagus
asparagusic acid
bitter
mouth-coating
steroidal saponin
taste
taste dilution analysis

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abstract = "Sensory-directed fractionation of extracts prepared from raw and cooked asparagus (Asparagus officinalis L.), respectively, followed by LC-TOF-MS, LC-MS/MS, and 1D/2D-NMR experiments revealed the chemical structures of nine bitter tasting mono- and bidesmotic saponins as well as the previously not reported 1,2-dithiolan-4-carboxylic acid 6-d-α/β-glucopyranose ester exhibiting an interesting buttery mouth-coating effect. Sensory studies showed that the orosensation imparted by this sulfur compound was reminiscent to that of melting butter and revealed an orosensory recognition threshold of 276.8 μmol/L.",

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author = "Corinna Dawid and Thomas Hofmann",

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T1 - Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.)

AU - Dawid, Corinna

AU - Hofmann, Thomas

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AB - Sensory-directed fractionation of extracts prepared from raw and cooked asparagus (Asparagus officinalis L.), respectively, followed by LC-TOF-MS, LC-MS/MS, and 1D/2D-NMR experiments revealed the chemical structures of nine bitter tasting mono- and bidesmotic saponins as well as the previously not reported 1,2-dithiolan-4-carboxylic acid 6-d-α/β-glucopyranose ester exhibiting an interesting buttery mouth-coating effect. Sensory studies showed that the orosensation imparted by this sulfur compound was reminiscent to that of melting butter and revealed an orosensory recognition threshold of 276.8 μmol/L.

KW - asparagus

KW - asparagusic acid

KW - bitter

KW - mouth-coating

KW - steroidal saponin

KW - taste

KW - taste dilution analysis

UR - https://www.scopus.com/pages/publications/84870693186

U2 - 10.1021/jf3040868

DO - 10.1021/jf3040868

M3 - Article

C2 - 23136992

AN - SCOPUS:84870693186

SN - 0021-8561

VL - 60

SP - 11877

EP - 11888

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 48

ER -

Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.)

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Keywords

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