Bitterness : perception, chemistry and food processing

248 Pages·2017·2.968 MB·English

by  Aliani, Michel, Eskin, Neason Akivah Michael

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Bitterness
Perception, Chemistry
and Food Processing
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Bitterness
Perception, Chemistry
and Food Processing
First Edition
Edited by
MichelAliani&MichaelN.A.Eskin
Manitoba,Canada
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LibraryofCongressCataloging-in-PublicationData
Names:Aliani,Michel,editor.|Eskin,N.A.M.(NeasonAkivahMichael),
editor.
Title:Bitterness:perception,chemistryandfoodprocessing/editedby
MichelAliani,Manitoba,Canada;MichaelN.A.Eskin,Manitoba,Canada.
Othertitles:Bitterness(JohnWiley&Sons)
Description:Firstedition.|Hoboken:JohnWiley&Sons,Inc.,2017.|
Series:Instituteoffoodtechnologistsseries|Includesbibliographical
referencesandindex.
Identifiers:LCCN2016049478(print)|LCCN2016049871(ebook)|ISBN
9781118590294(hardback)|ISBN9781118590317(pdf)|ISBN9781118590232
(epub)
Subjects:LCSH:Bitterness(Taste)|BISAC:TECHNOLOGY&ENGINEERING/Food
Science.
Classification:LCCTX546.B582017(print)|LCCTX546(ebook)|DDC
664/.07–dc23
LCrecordavailableathttps://lccn.loc.gov/2016049478
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Typesetin10/13ptTimesLTStdbySPiGlobal,Chennai,India
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Contents
ListofContributors xiii
Preface xv
SECTIONI THEBIOLOGYOFBITTERNESSPERCEPTION 1
1 BiochemistryofHumanBitterTasteReceptors 3
JasbirUpadhyaya,NishaSingh,RajBhullar,andPrashenChelikani
1.1 Introduction 3
1.2 Bittertastereceptors:T2Rs 3
1.3 T2Rsignaltransduction 5
1.4 BittertasteperceptionandT2Rpolymorphisms 6
1.5 LigandbindingandactivationmechanismsofT2Rs 8
1.6 Nutrigenomicsoftaste 10
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1.7 Bittertasteblockers 12
1.8 ExpressionofT2Rsinextraoraltissues 12
1.9 Conclusion 13
Acknowledgement 14
References 14
2 PhysiologicalAspectsofBitterness 21
MaikBehrensandWolfgangMeyerhof
2.1 Introduction 21
2.2 Anatomy 21
2.3 Tastesignaltransduction 23
2.4 Gustatorybittertastereceptorgeneexpression 24
2.5 Extragustatorybittertastereceptors 28
2.6 Outlook 31
Acknowledgements 31
References 31
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viii Contents
3 BitternessPerceptioninHumans:AnEvolutionaryPerspective 37
HuiYangandPengShi
3.1 Bittertastereceptors-AgroupofGprotein-coupled
receptor(GPCR)members 38
3.2 Tas2Rgenefamily-Ahighlydiversefamilyinvertebrates 38
3.3 TheevolutionofTas2Rgenefamilyinvertebrates 42
3.4 DiverseselectiveforcesdrovetheevolutionofTas2Rgenesin
primates 43
3.5 Geneticalbasisoftasteblindness – humanPTCperception
asanexample 45
3.6 PTCtasteblindnessinhumansandchimpanzees-sharedphenotype
resultedfromunsharedgenotypes 46
3.7 Closingremarks 47
Acknowledgement 47
References 47
SECTIONII THECHEMISTRYOFBITTERNESS 51
4 FruitsandVegetables 53
ErnstHoehnandDanielBaumgartner
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4.1 Introduction 53
4.2 Fruits 58
4.2.1 Flavonoids,flavonolsandlimonoidaglyconesin
grapefruit,orangeandlemons 58
4.2.2 Cyanogenicglycosideinapricot,almondsandother
species 60
4.3 Vegetables 62
4.3.1 Brusselssprouts,cabbage,cauliflower,turnips/Swedesand
collardsandkale:glucosinolates/isothiocyanatesand
phenolics 62
4.3.2 Carrots:6-Methoxymellein,polyacetylenesandphenolic
acids 65
4.3.3 Potatoes,tomatoesandothersolanumspecies:
glycoalkaloids 68
4.4 Futureprogress 70
References 70
5 BitternessinBeverages 83
AyyappanA.AacharyandMichaelN.A.Eskin
5.1 Introduction 83
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Contents ix
5.2 Bitternessintea 83
5.3 Bitternessincoffee 85
5.4 Bitternessincocoa/hotchocolate 88
5.5 Bitternessinbeer 89
5.6 Bitternessinwine 92
5.7 Bitternessincider 94
References 96
6 StructuralCharacteristicsofFoodProtein-Derived
BitterPeptides 105
RotimiE.Aluko
6.1 Introduction 105
6.2 Bitterpeptidespreparationandtasteevaluation 109
6.3 Roleofaminoacidcompositionandpositionarrangementin
determiningpeptidebitternessintensity 110
6.3.1 Relationshipbetweenpeptidehydrophobicityand
bitternessintensity 110
6.3.2 InfluenceofpeptidechainlengthandN-orC-terminal
aminoacidresidue 111
6.3.3 Aminoacidtypeandpositiononpeptidechain 113
6.3.4 Influenceofaminoacidisomericconfiguration 119
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6.4.1 Peptidecomplexation 119
6.4.2 Hydrophobiccolumnadsorption 122
6.4.3 Enzymetreatment 123
6.5 Conclusions 125
Acknowledgement 125
References 125
SECTIONIII ANALYTICALTECHNIQUESFORSEPARATING
ANDCHARACTERIZINGBITTERCOMPOUNDS 131
7 SensoryEvaluationTechniquesforDetectingandQuantifying
BitternessinFoodandBeverages 133
DonnaRyland,ErinGoldberg,andMichelAliani
7.1 Screeningmethods 133
7.2 Testmethods 134
7.3 Techniquestomaximizebitternessperception 139
7.4 Useofstandards 140
7.5 Conclusion 141
References 155
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x Contents
8 AnalysisofBitternessCompoundsbyMassSpectrometry 161
GeraldineDowling
8.1 Introduction 161
8.2 OverviewofLC-MS 165
8.2.1 Electrosprayionisation 165
8.2.2 Solvents 166
8.2.3 Additives 166
8.2.4 pH 167
8.2.5 Adductformation 168
8.2.6 Ion-Pairingandionexchange 168
8.3 DataacquisitioninLC-MS 169
8.3.1 Targetedcompoundscreening 169
8.3.2 Non-targetedcompound(retrospective)screening 169
8.3.3 Ionannotation 171
8.3.4 Mass-basedidentification 171
8.3.5 Spectralinterpretation 172
8.3.6 Spectralmatching 172
8.3.7 Compoundidentification 173
8.4 LC-MSapplicationofbitternesscompounds 174
8.4.1 Bittercompoundquantitationbytriplequadrupole
andselectedionmonitoring 174
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8.4.2 QuantitationofbittercompoundsbyLC-IT-MS
andLC-HRMS 177
8.5 Challengesandfutureperspectives 180
8.6 Optimisationofmassspectraparameters 181
8.7 RecordingofMSn profile 181
8.8 ChallengesinthecollectionofHRMSdata 185
8.9 Conclusions 187
References 188
9 EvaluationofBitternessbytheElectronicTongue:Correlation
betweenSensoryTestsandInstrumentalMethods 195
MichelAliani,Ala’aEideh,FatemehRamezaniKapourchali,
RehabAlharbi,andRonakFahmi
9.1 Introduction 195
9.2 Theelectronictongue 195
9.2.1 Sensorarrays 196
9.2.2 Dataprocessing 197
9.3 Theelectronictongueandfoodproduction 197
9.4 Electronictongueandbitterness 199
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Contents xi
9.5 Evaluatingbitternessinfoodproductsusingelectronictongues 200
9.6 Conclusion 204
References 204
SECTIONIV METHODSFORREMOVINGBITTERNESSIN
FUNCTIONALFOODSANDNUTRACEUTICALS 209
10 MethodsforRemovingBitternessinFunctionalFoodsand
Nutraceuticals 211
ErinGoldberg,JenniferGrant,MichelAliani,and
MichaelN.A.Eskin
10.1 Introduction 211
10.2 Reducingandremovingbittercomponents 212
10.2.1 Physicalmethods 212
10.2.1.1 Temperaturetreatment 212
10.2.1.2 Ionexchangeandadsorbentresins 224
10.2.1.3 Extractionwithsub-criticalwater 224
10.2.2 Chemicalmethods 224
10.2.2.1 Fermentation 224
10.2.2.2 Agingandpolymerizationofphenols 225
10.2.2.3 Alkalization 225
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10.2.3 Maskingtechniques 226
10.2.3.1 Flavorings 226
10.2.3.2 Aminoacids 228
10.2.3.3 Aromaadditions 228
10.2.3.4 Gluconateandacetate 230
10.2.3.5 Lipids:phospholipidsandfattyacids 230
10.2.3.6 Zinc,lactate,andacetate 230
10.2.4 Bitterblockers 231
10.3 Conclusion 233
References 234
Index 239
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