Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra)
作者:Christian Schmid、Anne Brockhoff、Yaron Ben Shoshan-Galeczki、Maximilian Kranz、Timo D. Stark、Rukiye Erkaya、Wolfgang Meyerhof、Masha Y. Niv、Corinna Dawid、Thomas Hofmann
DOI:10.1016/j.foodchem.2021.130420
日期:2021.12
sensomics approach was conducted, followed by purification of the compounds with highest sensory impact, and by synthesis as well as full characterization via HRESIMS, ESIMS/MS and 1D/2D-NMR experiments. This led to the discovery and structure determination of 28 sweet, bitter and licorice tasting key phytochemicals, including two unknown compounds. A combination of sensorial, cell-based and computational
甘草皂苷,主要成分甘草L. 根因其令人愉悦的甜味和持久的甘草味而受到消费者的高度赞赏。本研究的目的是了解导致甘草根的苦、甜和甘草感觉的分子特征,以及单个化合物是否引起不止一种这些感觉。因此,进行了传感组学方法,然后纯化具有最高感官影响的化合物,并通过 HRESIMS、ESIMS/MS 和 1D/2D-NMR 实验进行合成和全面表征。这导致了 28 种甜味、苦味和甘草味的关键植物化学物质的发现和结构测定,包括两种未知化合物。感官、基于细胞和计算分析的组合揭示了不同的结构特征,