SAPID: A Strategy to Analyze Plant Extracts Taste In Depth. Application to the complex taste of Swertia chirayita (Roxb.) H.Karst
Adriano Rutz, Pascale Deneulin, Ivano Tonutti, Benoît Bach, Jean-Luc Wolfender
TL;DR
Researchers developed a new method to analyze the complex taste of plant extracts, focusing on the bitterness of Swertia chirayita.
Contribution
The study introduces an untargeted approach combining chemical analysis and sensory evaluation to deconvolute plant extract taste profiles.
Findings
Bitterness in Swertia chirayita is attributed to iridoids and other compounds.
Chemically informed tasting revealed subtle tastes contributing to extract complexity.
The method provides insights into sub-threshold taste impacts and modulation.
Abstract
Analyzing bitterness is challenging because of the diverse range of bitter compounds, the variability in sensory perception, and its complex interaction with other tastes. To address this, we developed an untargeted approach to deconvolute the taste and molecular composition of complex plant extracts. We applied our methodology to an ethanolic extract of Swertia chirayita (Roxb.) H.Karst., a plant recognized for its distinctive bitterness. Chemical characterization was performed through nuclear magnetic resonance spectroscopy experiments together with untargeted liquid chromatography-high resolution tandem mass spectrometry analysis coupled to a charged aerosol detector. After clustering the fractions based on chemical similarity, we performed free sensory analysis and classical descriptive analysis on each cluster. Our results confirmed the attribution of bitterness to iridoids and…
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Taxonomy
TopicsBiochemical Analysis and Sensing Techniques · Advanced Chemical Sensor Technologies · Metabolomics and Mass Spectrometry Studies