Abstract The thresholds and behavior of bitterness perception over time were studied for quinoa saponins. The detection threshold was calculated in two ways using R-index values: linear equation (as previously used) and regression analysis (proposed hereby). Panelists were grouped depending on their bitterness sensitivity, and differences were found among dynamic panelist perceptions. At the threshold level, the sensation dynamic was lower than the caffeine threshold. By HPLC analysis, we identified three main types of saponins (A, B, and C), which positively correlated with the stimulus concentration. The saponin fractions were more related to the time-intensity parameters than the total saponins. Pearson's correlations showed that maximum intensity, total duration, area under the curve, and rising slope were best correlated with A, B, and C saponins. Interestingly, bitterness was perceived before chemical differentiation. It is important to study the saponin bitterness thresholds and perception, as they directly influence consumer choices and must be addressed before being used in quinoa products in the food industry.

中文翻译：

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藜（Chenopodium quinoa wild.）皂苷提取物的苦味感知研究

摘要 研究了藜麦皂苷随时间变化的苦味感知阈值和行为。使用 R 指数值以两种方式计算检测阈值：线性方程（如先前使用的）和回归分析（在此提出）。小组成员根据他们的苦味敏感性进行分组，并且在动态小组成员感知中发现了差异。在阈值水平，感觉动态低于咖啡因阈值。通过 HPLC 分析，我们确定了三种主要类型的皂苷（A、B 和 C），它们与刺激浓度呈正相关。与总皂苷相比，皂苷组分与时间-强度参数更相关。Pearson 相关性表明，最大强度、总持续时间、曲线下面积和上升斜率与 A、B、和C皂苷。有趣的是，苦味在化学分化之前被感知。研究皂苷苦味阈值和感知很重要，因为它们直接影响消费者的选择，必须在用于食品工业的藜麦产品之前解决。