Characterization of bitter compounds in native and hybrid American hazelnuts. (30th November 2021)

• Record Type: Journal Article
• Authors: Wang, Xue; Tello, Edisson; Peterson, Devin G.
• Is Part Of: Food chemistry. Volume 363(2021)
• Publication Date: 2021-11-30
• Subjects: Bitterness -- Threshold values -- Corylus Americana -- Nut drying methods; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130311
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Compounds that contribute to bitterness of C. americana hazelnuts were identified. Three compounds were reported to contribute to bitterness across 88 hybrids. Bitter compounds were secondary metabolites, diarylheptanoids and an alkaloid. The levels of two bitter compounds were impacted by post-harvest drying treatments. Abstract: The main objective of this study was to identify compounds that contribute to the bitter taste attributes of American hazelnuts ( C. americana ) and derived hybrids. Sensory-guided Prep-LC fractionation analysis selected four compounds as bitter that were further identified by MS and NMR as carpinontriol B, 2-(3-hydroxy-2-oxoindolin-3-yl)acetic acid 3- O -6′-galactopyranosyl-2″-(2″oxoindolin-3″yl) acetate, giffonin-2- O -[(α-d -glucopyranosyl)-6′- O -(3-hydroxy-3-methylglutaric acid) and Afzelin, termed compounds 1–4, respectively. The concentrations of compounds 1, 2, 3, and 4 were determined across 88 American hybrid hazelnut genotypes and reported to be present at levels above their bitter threshold values in 94, 75, 25, and 0% of the samples, respectively. Moreover, the concentrations of compounds 1 and 3 were significantly higher for nuts dehusked prior to drying during post-harvest handling, which is expected to result in a higher perceived bitter intensity.