AI Article Synopsis
- Liangpingyou pomelo has a unique numbing aftertaste that researchers sought to understand, ruling out Sichuan pepper compounds as the cause.
- Through testing pomelo peel juice, three coumarins—meranzin hydrate, isomeranzin, and marmin—were identified as responsible for the numbing sensation.
- Sensory analysis confirmed specific concentration thresholds for numbness and other tastes, and molecular docking indicated that these coumarins interact with certain taste receptors (TRPV1, TPRA1, KCNK3).
Article Abstract
Liangpingyou, a well-known Chinese pomelo (Citrus grandis L.) variety, elicits a unique and uncharacterized numbing aftertaste. To understand the molecular bases and characteristics of the pomelo-induced numbing sensation, we first determined that hydroxyl sanshools, the major Sichuan pepper chemosensates, were not responsible via silylation-GC-MS analysis. Pomelo peel juice was then subjected to solid-phase extraction to form 4 fractions, and key sensory-active substances were screened via taste dilution analysis. Three simple coumarins, meranzin hydrate, isomeranzin, and marmin, were identified to induce numbing, which has not been previously reported. Sensory studies via extensively modified half-tongue tests and verification steps revealed recognition thresholds within 0.49-1.78, 0.32-1.56, and 0.43-1.46 μmol/L for numbness, pungency, and astringency, respectively. The temporal dominance trends showed the following taste notes: Meranzin hydrate-numbing dominated, isomeranzin-numbing and pungent, and marmin-astringent and numbing. Molecular docking analysis suggested that coumarins target the receptors TRPV1, TPRA1, and KCNK3.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141502 | DOI Listing |
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