Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts |
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| Affiliation: | 1. Horticulture Department, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 M. Sadoveanu, 700440, Iasi, Romania;2. Quinoa Quality ApS, CVR 40610588, Teglværksvej 10, DK-4420, Denmark;3. Research Institute for Agriculture and Environment, 14 M. Sadoveanu, 700789, Iasi, Romania;4. Chemistry & Biochemistry Department, “King Michael I of Romania” Banat''s University of Agricultural Sciences and Veterinary Medicine from Timisoara, Calea Aradului 119, 300645, Timis, Romania;5. Integrated Center of Environmental Science Studies in the North Eastern Region (CERNESIM), “Alexandru Ioan Cuza” University of Iasi, 11 Carol I, 700506, Iasi, Romania;1. Centrode Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;2. Departmentof Food Technology, Faculty of Food Industries, National Agricultural University La Molina, Lima, Peru;1. Departamento de Bioquímica y Biología Molecular A, Unidad Docente de Biología, Facultad de Veterinaria, Regional Campus of International Excellence “Campus Mare Nostrum”, Universidad de Murcia, Murcia, Spain;2. Cereal Research Program, National Agricultural University La Molina, Lima, Peru |
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| Abstract: | 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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| Keywords: | Quinoa Saponins bitterness thresholds R-Index Time-intensity HPLC |
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