Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
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 bitterne...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/141118 |
| Acceso en línea: | http://hdl.handle.net/11336/141118 |
| Access Level: | acceso abierto |
| Palabra clave: | HPLC QUINOA R-INDEX SAPONINS BITTERNESS THRESHOLDS TIME-INTENSITY https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 |
| Sumario: | 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. |
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