Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator.

Sensory-directed fractionation of traditional balsamic vinegar of Modena (TBV) led to the identification of the sweet-bitter tasting hexose acetates 6-O-acetyl-α/β-d-glucopyranose and 1-O-acetyl-β-d-fructopyranose as well as the previously unknown sweetness modulator 5-acetoxymethyl-2-furaldehyde. Taste re-engineering experiments and sensory time-intensity studies confirmed 5-acetoxymethyl-2-furaldehyde to contribute to the typical long-lasting sweet taste quality of TBV. Moreover, the response of the sweet taste receptor to this furaldehyde was verified by means of a functional hTAS1R2/hTAS1R3 receptor assay.