Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1394-1404

  Schwarz, Bernd ^a   Hofmann, Thomas ^a  

^a UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

Astringency; Red currant; Taste; Taste dilution analysis

Indexed keywords

RIBES HUDSONIANUM; RIBES RUBRUM;

ASTRINGENT AGENT; FLAVONOID; INDOLE DERIVATIVE; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG;

ADULT; ARTICLE; BEVERAGE; BLACK CURRANT; CHEMISTRY; FEMALE; FRUIT; HUMAN; MALE; TASTE;

ADULT; ASTRINGENTS; BEVERAGES; FEMALE; FLAVONOIDS; FRUIT; HUMANS; INDOLES; MALE; PHENOLS; RIBES; TASTE;

EID: 34249862142     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0629078     Document Type: Article

References (18)

1. Määttä, K.; Kamal-Eldin, A,; Törrönen, A. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection: Ribes species. J. Agric. Food Chem. 2003, 51, 6736-6744.
2. Siewek, F. Isolation and identification of a flavonol glycoside useful in detecting fruit juice adulteration. Lebensm. Gericht. Chem. 1985, 39, 9-10.
3. De Pascual-Teresa, S.; Santos-Buelga, C.; Rivas-Gonzalo, J. C. Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages. J. Agric. Food Chem. 2000, 48, 5331-5317.
4. Oydvin, J. Inheritance of four cyanidin-3-glycosides in red currant. Hortic. Res. 1974, 14, 1-7.
5. Siewek, F.; Galensa, R.; Herrmann, K. Isolation and identification of a branched quercetin triglycoside from Ribes rubrum (Saxi-fragaceae). J. Agric. Food Chem. 1984, 32, 1291-1293.
6. Frank, O.; Ottinger, H.; Hofmann, T. Characterization of an intense bitter-tasting lH,4H-quinolizinium-7-olate by application of the taste dilution analysis, a novel bioassay for the screening and identification of taste-active compounds in foods. J. Agric. Food Chem. 2001, 49, 231-238.
7. Ottinger, H.; Bareth, A.; Hofmann, T. Characterization of natural "cooling" compounds formed from glucose and L-proline in dark malt by application of taste dilution analysis. J. Agric. Food Chem. 2001, 49, 1336-1344.
8. Czepa, A.; Hofmann, T. Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree. J. Agric. Food Chem. 2003, 51, 3865-3873.
9. Ottinger, H.; Hofmann, T. Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments. J. Agric. Food Chem. 2003, 51, 6791-6796.
10. Scharbert, S.; Holzmann, N.; Hofmann, T. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. J. Agric. Food Chem. 2004, 52, 3498-3508.
11. Stark. T.; Hofmann, T. Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao). J. Agric. Food Chem. 2005, 53, 5419-5428.
12. Birch, G. G.; Lindley, M. G. Structural functions of taste in the sugar series. Effects of aglycons on the sensory properties of simple glycoside structures. J. Food Sci. 1974, 38, 665-667.
13. Johnsson, P.; Peerlkamp, N.; Kamal-Eldin, A.; Andersson, R. E.; Andersson, R.; Lundgren, L. N.; Aman, P. Polymeric fractions containing phenol glucosides in flaxseed. Food Chem. 2002, 76, 207-212.
14. Wu, J.; Zhang, S.; Huang, J.; Xiao, Q.; Li, Q.; Long, L.; Huang, L. New aliphatic alcohol and (Z)-4-coumaric acid glycosides from Acanthus ilicifolius. Chem. Pharm. Bull. 2003, 51, 1201 -1203.
15. De Cleyn, R.; Verzele, M. Constituents of peppers. VII. Spectroscopic structure elucidation of piperine and its isomers. Bull. Soc. Chim. Beiges 1975, 84, 435-438.
16. Starke, H.; Herrmann, K. Phenolic components in fruits (in German). Z. Lebensm. Unters.-Forsch. 1976, 161, 131 - 135.
17. Yoshikawa, K.; Eiko, K.; Mimura, N.; Kondo, Y.; Arihara, S.; Hovetrichosides, C.-G. Five new glycosides of two auronols, two neolignans, and a phenylpropanoid from the bark of Hovenia trichocarea. J. Nat. Prod. 1998, 61, 786-790.
18. Yasukawa, K.; Takido, M. Studies of the constituents of genus Lysimachia. Flavonoid glycosides from Lysimachiae herba and Lysimachia christinae var. typica. Planta Med. 1993, 59, 578.