Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7600997 | Food Chemistry | 2014 | 33 Pages |
Abstract
Amino acids, as the main contributors to taste, are usually found in relatively high levels in bitter foods. In this work, we focused on seeking a rapid, sensitive and simple method to determine FAA for large batches of micro-samples and to explore the relationship between FAA and bitterness. Overall condition optimisation indicated that the new UDME technique offered higher derivatisation yields and extraction efficiencies than traditional methods. Only 35Â min was needed in the whole operation process. Very low LLOQ (Lower limit of quantification: 0.21-5.43Â nmol/L) for FAA in twelve bitter foods was obtained, with which BTT (bitter taste thresholds) and CABT (content of FAA at BTT level) were newly determined. The ratio of CABT to BTT increased with decreasing of BTT. This work provided powerful potential for the high-throughput trace analysis of micro-sample and also a methodology to study the relationship between the chemical constituents and the taste.
Keywords
LOQACNASPDCMBMCBBDPHEALATrpCysLEUFagopyrum esculentumChFORNBTTEASCDMFRCBAllium macrostemon BungeMomordica charantiaFagopyrum tataricumFAATHRLLOQFLDAMBANNN,N-dimethylformamideArginineAspartic acidalanineFree amino acidsArgAcetonitrileAmino acidsglutamic acidornithineisoleucineIleSERthreonineTryptophanfluorescence detectionTyrTyrosineLOD یا Limit of detectionlower limit of quantificationHISDichloromethaneResponse surface methodologyRSMvalSerineSolArtificial Neural NetworkBox–Behnken designPhenylalanineLeucineLysineLYSMethioninelimit of quantificationlimit of detectionMETPROhistidineValineProlineAllium chinenseLettucehigh performance liquid chromatographyHPLCChloroformGABAGluGlyGlycine
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Guang Chen, Jun Li, Zhiwei Sun, Shijuan Zhang, Guoliang Li, Cuihua Song, Yourui Suo, Jinmao You,