NDLI: Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron.

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Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Chrysanthou, Andreas Pouliou, Evangelia Kyriakoudi, Anastasia Tsimidou, Maria Z.
Description	Country affiliation: Greece Author Affiliation: Chrysanthou A ( Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle Univ. of Thessaloniki, 54124, Thessaloniki, Greece.); Pouliou E ( Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle Univ. of Thessaloniki, 54124, Thessaloniki, Greece.); Kyriakoudi A ( Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle Univ. of Thessaloniki, 54124, Thessaloniki, Greece.); Tsimidou MZ ( Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle Univ. of Thessaloniki, 54124, Thessaloniki, Greece.)
Abstract	This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also appreciated for bioactivity. A systematic approach on the bitterness of picrocrocin, the major responsible compound, was conducted. A panel was trained specifically for the determination of taste detection and recognition thresholds of picrocrocin, which were found to be 5.34 and 7.26 mg/L, respectively, using the Ascending Forced Choice of Limits methodology. The threshold values were examined in water in absence and presence of other saffron constituents and ethanol and were found to decrease when served hot (61 ± 4 °C). Bitterness was enhanced in 40% (v/v) aqueous ethanol. In both aqueous and ethanol extracts, the presence of saffron volatiles improved bitterness perception. The usefulness of the study was tested in the case of commercial saffron based infusions.
File Format	HTM / HTML
ISSN	00221147
Issue Number	1
Volume Number	81
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2016-01-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Crocus Chemistry Cyclohexenes Glucosides Plant Extracts Taste Perception Taste Threshold Terpenes Adult Female Flowers Humans Male Middle Aged Recognition (psychology) Spices Taste Young Adult Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron.