Identification of Somatosensory Compounds Contributing to Slipperiness and Thickness Perceptions in Canned Prunes (Prunus domestica).,Journal of Agricultural and Food Chemistry

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Identification of Somatosensory Compounds Contributing to Slipperiness and Thickness Perceptions in Canned Prunes (Prunus domestica).
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-03-21 , DOI: 10.1021/acs.jafc.0c00544
Sagar Deshpande ₁ , Devin G Peterson ₁

Affiliation

The role of small molecules on the somatosensory properties of prunes (Prunus domestica) was investigated. Sensory descriptive analysis defined two main somatosensations, “thickness” and “slippery”. On the basis of these two attributes, sensory-guided multidimensional fractionation techniques allowed for the isolation of four main compounds, which were identified by mass spectrometry and comparison to authentic standards. Three compounds were identified as monosubstituted isomers of chlorogenic acid, namely, 1-O-caffeoylquinic acid (1-CQA), 3-O-caffeoylquinic acid (3-CQA), and 4-O-caffeoylquinic acid (4-CQA), in addition to a fourth, vanillic acid glucoside (VG). Sensory recombination model analysis of each compound at endogenous concentrations of the prunes indicated that all compounds significantly contributed to slippery sensations, whereas 3-CQA, 4-CQA, and VG contributed to thickness sensations (α = 0.05).

中文翻译：

鉴定有助于罐装西梅（Prunus domestica）滑度和厚度感的体感化合物。

研究了小分子在西梅（Prunus domestica）体感特性中的作用。感官描述性分析定义了两种主要的躯体感觉，即“厚度”和“湿滑”。基于这两个属性，感官指导的多维分馏技术可分离出四种主要化合物，这些化合物已通过质谱法鉴定并与真实标准品进行了比较。三种化合物被鉴定为绿原酸的单取代异构体，即1- O-咖啡酰奎尼酸（1-CQA），3- O-咖啡酰奎尼酸（3-CQA）和4- O-咖啡酰奎尼酸（4-CQA），以及第四种香草酸葡糖苷（VG）。在李子的内源浓度下对每种化合物的感官重组模型分析表明，所有化合物均显着促进滑爽感，而3-CQA，4-CQA和VG则引起厚度感（α= 0.05）。

更新日期：2020-03-21

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