Characterization of Bitter Off-Taste Stimuli in Sunflower Press Cake Using the Sensomics Approach.

Area of Science:

• Food Chemistry
• Sensory Science
• Analytical Chemistry

Background:

• Sunflower press cake is a potential sustainable protein source.
• Its bitter off-taste limits food applications.
• Understanding bitterness contributors is crucial for product development.

Purpose of the Study:

• Identify key bitter compounds in sunflower press cake.
• Investigate the sensory impact of these compounds.
• Provide insights for improving sunflower press cake palatability.

Main Methods:

• Sensomics approach: activity-guided fractionation and taste dilution analysis.
• Advanced analytical techniques: LC-MS/MS, LC-TOF-MS, NMR spectroscopy.
• Quantification of compound contribution using dose-over-threshold factors.

Main Results:

• Identified multiple hydroxy fatty acids, unsaturated fatty acids, and a novel glycoside as bitter contributors.
• Specific compounds like 9,12,13-trihydroxyoctadec-10-enoic acid were pinpointed.
• Established a link between identified compounds and the overall bitterness profile.

Conclusions:

• The study elucidates the chemical basis of bitterness in sunflower press cake.
• Findings offer strategies to mitigate bitterness and enhance consumer acceptance.
• Supports the utilization of sunflower press cake as a sustainable protein alternative.