Discovery of bitter masking compounds from Allspice (Pimenta dioica) using sensory guided isolation

Jin-Pyo An; Xin Liu; Yu Wang

doi:10.1016/j.fochx.2024.101426

Discovery of bitter masking compounds from Allspice (Pimenta dioica) using sensory guided isolation

Food Chem X. 2024 Apr 28:22:101426. doi: 10.1016/j.fochx.2024.101426. eCollection 2024 Jun 30.

Authors

Jin-Pyo An¹, Xin Liu¹, Yu Wang¹

Affiliation

¹ Department of Food Science and Human Nutrition, Citrus Research & Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA.

Abstract

Bitter substances in functional foods and beverages can act as nutraceuticals, offering potential health benefits. However, their unpleasant sensory impact reduces the consumption of these foods. Consequently, the discovery of bitter masking compounds is crucial for enhancing the intake of bioactive compounds in functional foods and beverages. Bitter taste is mediated by TAS2Rs, a sub-family of G-protein-coupled receptors. TAS2R14 is especially pivotal in the perception of bitterness, as it is one of the most broadly tuned bitter receptors. In this study, allspice was extracted and purified to yield five single compounds based on sensory guided fractionation. The structures of each compound were determined based on nuclear magnetic resonance (NMR) and high-resolution mass spectrometry (HR-MS). In a sensory evaluation, compound 1 exhibited bitter masking activity against quinine. Molecular docking analysis revealed that compound 1 could act as an antagonist of the TAS2R14 bitter receptor.

Keywords: (2R)-3-(4-hydroxy-3-methoxy-phenyl) propane-1,2-diol (PubChem CID: 101154580); (4R)-R-terpineol 8-O-β-D-(6-O-galloyl) glucopyranoside (PubChem CID: 10695593); Bitter taste receptor; Bitterness; Food flavor; Pimentol (PubChem CID: 9917512), (4S)-R-terpineol 8-O-β-D-(6-O-galloyl) glucopyranoside (PubChem CID: 10552230); Sphalleroside A (PubChem CID: 101702475); TAS2R; Taste modulator.