Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers

J Agric Food Chem. 2020 Oct 14;68(41):11524-11534. doi: 10.1021/acs.jafc.0c04853. Epub 2020 Sep 30.


Applying the sensomics approach, a combination of activity-guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), ultrahigh-performance liquid chromatography time-of-flight mass spectrometry (UHPLC-TOF-MS), and one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy (1D/2D NMR) allowed the elucidation of key off-taste compounds in potato dietary fiber isolates. Previously already having been described as off-taste compounds in potato tubers, saponins α-chaconine and α-solanine were shown to be also major contributors to overall off-taste in potato fiber isolates. Moreover, fatty acids as well as fatty acid oxidation products, namely, E-9,10,13-trihydroxy-octadec-11-enoic acid as well as newly identified compounds hexadecyl(E/Z)-ferulate and octadecyl(E/Z)-ferulate, were shown to be key inducers to off-taste in the isolates, exhibiting taste recognition thresholds between 18 and 981 μmol/L. This paper demonstrates the isolation, structure determination, quantitation as well as sensory attributes of these key off-taste compounds.

Keywords: activity-guided fractionation; astringent; bitter; dietary fibers; potato; sensomics; taste dilution analysis.

MeSH terms

  • Astringents / chemistry*
  • Chromatography, High Pressure Liquid
  • Dietary Fiber / analysis
  • Flavoring Agents / chemistry*
  • Humans
  • Plant Preparations / chemistry*
  • Plant Tubers / chemistry*
  • Solanum tuberosum / chemistry*
  • Tandem Mass Spectrometry
  • Taste


  • Astringents
  • Dietary Fiber
  • Flavoring Agents
  • Plant Preparations