PDF(Pubmed)
Abstract：
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.
摘要：
尽管脉冲有许多优点，它们的特点是异味限制了它们的消费。Off-notes,苦涩会导致对脉搏的负面感知。几个假设假设认为非挥发性化合物，包括皂苷,酚类化合物，和生物碱，负责脉搏的苦涩和涩。这篇综述旨在提供概述，重点介绍豆类中鉴定出的非挥发性化合物及其苦味和/或收敛特性，以表明它们可能参与豆类异味。感官分析主要用于描述分子的苦味和收敛性。然而,体外细胞试验表明，许多酚类化合物激活苦味受体，表明他们可能参与脉搏苦痛。更好地了解异味中涉及的非挥发性化合物应能够创建有效的策略，以限制其对整体感知的影响并提高消费者的可接受性。
