Bitter is generally undesirable,although it is an important part of flavor.Bitter substances exhibit diverse health-promoting activities,which is in line with the famous Chinese saying‘a good medicine tastes bitter’...Bitter is generally undesirable,although it is an important part of flavor.Bitter substances exhibit diverse health-promoting activities,which is in line with the famous Chinese saying‘a good medicine tastes bitter’.Naringin(NAG)and neohesperidin(NHP),two important flavanones that give bitterness to citrus fruits,show various pharmacological activities.Interestingly,their hydrogenation products,i.e.naringin dihydrochalcone(NDC)and neohesperidin dihydrochalcone(NHDC),undergo a dramatic taste shift from bitter to intensely sweet,which can be 300 and 1000 times sweeter than sucrose,respectively.Such sweeteners not only provide a sweet taste without the burden of increased calorie intake and glycemia,but also may exert multiple bioactivities.This review summarizes common dietary bitter and sweet compounds with sensory scores.Taste conversions induced by structural changes from bitter NAG and NHP to sweet NDC and NHDC are particularly discussed.In addition,the taste-sensing mechanisms,pharmacological characteristics,dietary distribution,synthesis,and food industry applications of these bitter–sweet interchangeable compounds are outlined.In conclusion,the bitter NAG and NHP are promising therapeutic candidates for management of diverse etiologically complex diseases while their corresponding dihydrochalcones NDC and NHDC are promising sweeteners,which might be a blessing for those who need to control sugar intake.展开更多
The study produces white wines with the table grape(Guankou grape,Vitis vinifera×Vitis labrusca)using different pre-fermentation techniques to reduce bitterness and enhance aroma.Pre-fermentation techniques inclu...The study produces white wines with the table grape(Guankou grape,Vitis vinifera×Vitis labrusca)using different pre-fermentation techniques to reduce bitterness and enhance aroma.Pre-fermentation techniques included pressing levels,low-temperature maceration,ultralow temperature freezing,hyperoxidation,and their different combinations.The compounds were analyzed by ultraperformance liquid chromatography(UPLC)and solid-phase microextraction(SPME)coupled with gas chromatography-mass spectrometric(GC-MS)analysis.The results shown that different pre-fermentation techniques influence the extraction of phenolic and aroma compounds,further forming different sensory qualities.The more damaging process increases the bitter phenols and unpleasant aroma compounds.Flavonoids,tartaric acid esters,and gallic acid esters caused bitterness,and 2,5-bis(1,1-dimethylethyl)-phenol mainly generated aromas of stone fruits.Finally,the results of the comprehensive evaluation of the sensory analysis suggested that after destemming and maceration(4±1℃,for 24 h),the most aromatic wines are fermented with pressed juice(pressure from 0.5 to 1.0 bar),and the most harmonious wines are fermented with free juice.The study provides a strong basis for winemaking with table grapes.展开更多
基金supported by the SanNongJiuFang Project of Zhejiang Province(No.2022SNJF083)the National Agricultural Science and Technology Modernization Project between Zhejiang University and Changshan County(No.588970-Y12202)+1 种基金the Key Research and Development Program of Zhejiang Province(No.2021C02001)the Serving Local Economic Development Project of Shandong(Linyi)Institute of Modern Agriculture,Zhejiang University,China.
文摘Bitter is generally undesirable,although it is an important part of flavor.Bitter substances exhibit diverse health-promoting activities,which is in line with the famous Chinese saying‘a good medicine tastes bitter’.Naringin(NAG)and neohesperidin(NHP),two important flavanones that give bitterness to citrus fruits,show various pharmacological activities.Interestingly,their hydrogenation products,i.e.naringin dihydrochalcone(NDC)and neohesperidin dihydrochalcone(NHDC),undergo a dramatic taste shift from bitter to intensely sweet,which can be 300 and 1000 times sweeter than sucrose,respectively.Such sweeteners not only provide a sweet taste without the burden of increased calorie intake and glycemia,but also may exert multiple bioactivities.This review summarizes common dietary bitter and sweet compounds with sensory scores.Taste conversions induced by structural changes from bitter NAG and NHP to sweet NDC and NHDC are particularly discussed.In addition,the taste-sensing mechanisms,pharmacological characteristics,dietary distribution,synthesis,and food industry applications of these bitter–sweet interchangeable compounds are outlined.In conclusion,the bitter NAG and NHP are promising therapeutic candidates for management of diverse etiologically complex diseases while their corresponding dihydrochalcones NDC and NHDC are promising sweeteners,which might be a blessing for those who need to control sugar intake.
基金supported by The National Key Research and Development Project(No.2019YFD1002500-04)The Key Industry Innovation Chain(Group)-Agriculture of Shaanxi Province,China(No.2020ZDLNY05-05).
文摘The study produces white wines with the table grape(Guankou grape,Vitis vinifera×Vitis labrusca)using different pre-fermentation techniques to reduce bitterness and enhance aroma.Pre-fermentation techniques included pressing levels,low-temperature maceration,ultralow temperature freezing,hyperoxidation,and their different combinations.The compounds were analyzed by ultraperformance liquid chromatography(UPLC)and solid-phase microextraction(SPME)coupled with gas chromatography-mass spectrometric(GC-MS)analysis.The results shown that different pre-fermentation techniques influence the extraction of phenolic and aroma compounds,further forming different sensory qualities.The more damaging process increases the bitter phenols and unpleasant aroma compounds.Flavonoids,tartaric acid esters,and gallic acid esters caused bitterness,and 2,5-bis(1,1-dimethylethyl)-phenol mainly generated aromas of stone fruits.Finally,the results of the comprehensive evaluation of the sensory analysis suggested that after destemming and maceration(4±1℃,for 24 h),the most aromatic wines are fermented with pressed juice(pressure from 0.5 to 1.0 bar),and the most harmonious wines are fermented with free juice.The study provides a strong basis for winemaking with table grapes.
