Bitter taste molecular
SAMPLE BITTER
2.7 Conclusions
A new ESI-LC-MS-MS methodology for the simultaneous quantification of main xanthines and polyphenols as bitter taste molecular markers in bakery commodities was developed. The LOQ showed by this method are 1,6 mg kg- 1 in the case of caffeine
Chapter 2
_________________________________________________________________and 15,3 mg kg-1 in the case of theobromine. The LOQ related to the polyphenols are 0.2 mg kg- 1 in the case of (+)-catechin and 2,4 mg kg- 1 in the case of (-) - epicatechin. There is a very good correlation between the sensorial data obtained using PAA and the HPLC method. Results show that sensorial analysis in the food can be done using the data collected on particular classes of biscuits.
ESI-MS is able to detect differences at the molecular level with a great precision but it is not able to predict differences due to the matrix physical composition. Therefore it is a good starting point for a taste analysis based on the molecular origin of the taste itself, but alone it is not sufficient for a complete description of a particular taste attribute directly related to morphology and texture of the analyzed biscuit .
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