Reinvestigation of the Bitter Compounds in Carrots(Daucus carota L.)by Using a Molecular Sensory Science Approach

摘要

in order to reinvestigate the key molecules inducing bitter off-taste of carrots(Daucus carota L),a sensory-guided fractionation approach was applied to bitter carrot extracts.Besides the previously reported bitter compounds,6-methoxymellein(1),falcarindiol(2),falcarinol(3),and falcarindiol-3-acetate(4),the following compounds were identified for the first time as bitter compounds in carrots with low bitter recognition thresholds between 8 and 47 mu mol/L:vaginatin(5),isovaginatin(6),2-epilaserine oxide(7),laserine oxide(8),laserine(14),2-epilaserine(15),6,8-O-ditigloyl-(9),6-O-angeloyl-,8-O-tigloyl-(10),6-O-tigloyl-,8-O-angeloyl-(11),and 6-,8-O-diangeloyl-6ss,8 alpha,11-trihydroxygermacra-1(10)E,4E-diene(12),as well as 8-O-angeloyl-tovarol(13)and alpha-angeloyloxy-latifolone(16).Among these bitter molecules,compounds 9,10,13,and 16 were not previously identified in carrots and compounds 6,11,and 12 were yet not reported in the literature.