PMID- 33608884
OWN - NLM
STAT- MEDLINE
DCOM- 20210811
LR  - 20210811
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 101
IP  - 12
DP  - 2021 Sep
TI  - The study of citrus-derived flavonoids as effective bitter taste inhibitors.
PG  - 5163-5171
LID - 10.1002/jsfa.11162 [doi]
AB  - BACKGROUND: The pericarp of citrus in rutaceae is rich in flavonoids that may 
      possess diverse biological activities. Some citrus flavonoids have been used as 
      natural bitterness inhibitors; however, many citrus flavonoid analogues that 
      possess merit taste amelioration functions have not been reported with respect to 
      utilization in food industry. RESULTS: The effects of 12 citrus flavonoids on the 
      inhibition of the bitter taste of naringin, quinine hydrochloride and stevioside 
      were evaluated both by a sensory panel and electronic tongue analysis. Among the 
      flavonoid compounds evaluated, both neohesperidin dihydrochalcone (NHDC) and 
      neodiosmin were identified to show an excellent bitterness inhibition effect on 
      all three bitterness vehicles tested. The results of the electronic tongue 
      evaluation also showed that the addition of neodiosmin, NHDC or hesperidin 
      dihydrochalcone-7-o-glucoside (HDC-7-G) was able to reduce significantly the 
      bitterness response value of quinine hydrochloride, which is consistent with the 
      sensory panel evaluation. Structure-activity relationship analysis found that the 
      7-linked neohesperidosyloxy group in the A-ring of the citrus flavonoid skeleton 
      has the best bitterness inhibition effect. In addition, a ternary mixture of 
      NHDC, neodiosmin and naringin, and neodiosmin/beta-cyclodextrin was formulated and 
      it demonstrated, for the first time in the flavor improvement of citrus fruit 
      wine, an enhancement of sweetness and a reduction of bitter taste. CONCLUSION: 
      Twelve citrus flavonoids were found to inhibit the bitter taste of naringin, 
      quinine hydrochloride and stevioside. With respect to the structure-activity 
      relationship analysis, it was found that the 7-linked neohesperidosyloxy group in 
      the A-ring of the citrus flavonoid skeleton possessed the best bitterness 
      inhibition effect. (c) 2021 Society of Chemical Industry.
CI  - (c) 2021 Society of Chemical Industry.
FAU - Huang, Jiali
AU  - Huang J
AD  - School of Chemical Engineering and Light Industry, School of Biomedical and 
      Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China.
FAU - Lu, Yu-Jing
AU  - Lu YJ
AD  - School of Chemical Engineering and Light Industry, School of Biomedical and 
      Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China.
AD  - Goldenpomelo Biotechnology Co. Ltd, Meizhou, China.
AD  - Zhongke Institute (Meizhou) of High-Value Utilization of Green Plants, Meizhou, 
      China.
FAU - Guo, Chenglong
AU  - Guo C
AD  - School of Chemical Engineering and Light Industry, School of Biomedical and 
      Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China.
FAU - Zuo, Shanshan
AU  - Zuo S
AD  - School of Chemical Engineering and Light Industry, School of Biomedical and 
      Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China.
FAU - Zhou, Jin-Lin
AU  - Zhou JL
AD  - Goldenpomelo Biotechnology Co. Ltd, Meizhou, China.
AD  - Zhongke Institute (Meizhou) of High-Value Utilization of Green Plants, Meizhou, 
      China.
FAU - Wong, Wing-Leung
AU  - Wong WL
AUID- ORCID: 0000-0001-7191-7578
AD  - School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China.
AD  - International Healthcare Innovation Institute (Jiangmen), Jiangmen, China.
FAU - Huang, Baohua
AU  - Huang B
AD  - School of Chemical Engineering and Light Industry, School of Biomedical and 
      Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China.
LA  - eng
GR  - 81473082/National Natural Science Foundation of China/
GR  - 2016A020209009/The Science and Technology Planning Project of Guangdong Province, 
      China/
PT  - Journal Article
DEP - 20210318
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 0 (Flavonoids)
RN  - 0 (Flavoring Agents)
RN  - 0 (Plant Extracts)
SB  - IM
MH  - Citrus/*chemistry
MH  - Electronic Nose
MH  - Flavonoids/*chemistry/isolation & purification
MH  - Flavoring Agents/*chemistry/isolation & purification
MH  - Humans
MH  - Plant Extracts/*chemistry/isolation & purification
MH  - Taste
MH  - Wine/analysis
OTO - NOTNLM
OT  - bitterness inhibitor
OT  - citrus-derived flavonoids
OT  - electronic tongue
OT  - natural additive
OT  - sensory evaluation
EDAT- 2021/02/21 06:00
MHDA- 2021/08/12 06:00
CRDT- 2021/02/20 05:38
PHST- 2020/12/26 00:00 [revised]
PHST- 2020/10/03 00:00 [received]
PHST- 2021/02/19 00:00 [accepted]
PHST- 2021/02/21 06:00 [pubmed]
PHST- 2021/08/12 06:00 [medline]
PHST- 2021/02/20 05:38 [entrez]
AID - 10.1002/jsfa.11162 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2021 Sep;101(12):5163-5171. doi: 10.1002/jsfa.11162. Epub 2021 
      Mar 18.