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  • Title: Identification of bitter modulating maillard-catechin reaction products.
    Author: Zhang L, Xia Y, Peterson DG.
    Journal: J Agric Food Chem; 2014 Aug 20; 62(33):8470-7. PubMed ID: 25077686.
    Abstract:
    The influence of thermally induced reaction products of a known dietary bitter compound, catechin, on bitterness perception was investigated. Catechin was reacted in low-moisture simple Maillard models (200 °C for 15 min) consisting of glycine and a reducing sugar (D-glucose, D-xylose, or D-galactose). Based on liquid chromatrography-mass spectrometry (LC-MS) isotopic labeling techniques, eight reaction products were identified and subsequently structurally elucidated by tandem LC-MS/MS and two-dimensional NMR analysis; six were report to be flavan-3-ol-spiro-C-glycosides reaction products. One of the spiro products was reported to significantly suppress the perceived bitterness intensity of a caffeine solution. Additionally, this specific spiro product was further identified in cocoa and reported to increase in concentration during bean roasting.
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