Jiali Huang, Yu-Jing Lu, Chenglong Guo
Feb 19, 2021
Citations
0
Influential Citations
8
Citations
Journal
Journal of the science of food and agriculture
Abstract
BACKGROUND The pericarp of citrus in rutaceae is rich in flavonoids that may possess diverse biological activities. Some citrus flavonoids have been used as natural bitterness inhibitors; however, many citrus flavonoid analogues possessing merit taste amelioration functions have not been reported for utilizations in food industry. RESULTS The effects of 12 citrus flavonoids on the inhibition of bitter taste of naringin, quinine hydrochloride and stevioside were evaluated by both sensory panel and electronic tongue analysis. Among these flavonoid compounds evaluated, both neohesperidin dihydrochalcone (NHDC) and neodiosmin were identified to show excellent bitterness inhibition effect on all three bitterness vehicles tested. The results of electronic tongue evaluation also showed that the addition of neodiosmin, NHDC or hesperidin dihydrochalcone-7-o-glucoside (HDC-7-G) is able to reduce significantly the bitterness response value of quinine hydrochloride, which is consistent with the sensory panel evaluation. Structure-activity relationship analysis found that the 7-linked neohesperidosyloxy group in the A-ring of citrus flavonoids skeleton has the best bitterness inhibition effect. In addition, a ternary mixture of NHDC, neodiosmin and naringin, and neodiosmin/β-cyclodextrin was formulated and demonstrated for the first time in the flavor improvement of citrus fruit wine to enhance the sweetness and reduce bitter taste of the wine. CONCLUSION Twelve citrus flavonoids were found able to inhibit the bitter taste of naringin, quinine hydrochloride and stevioside. With respect to the structure-activity relationship analysis, it was found that the 7-linked neohesperidosyloxy group in the A-ring of citrus flavonoids skeleton possess the best bitterness inhibition effect. This article is protected by copyright. All rights reserved.