Evaluation of Bitter Masking Flavanones from Herba Santa (Eriodictyon californicum (H. & A.) Torr., Hydrophyllaceae)

Products made from Herba Santa (Eriodictyon californicum (H. & A.) Torr.) have been used as bitter remedies for some pharmaceutical applications for many years, but they are actually too aromatic to be useful for many food or pharmaceutical applications. In sensory studies flavanones homoeriodic...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-07, Vol.53 (15), p.6061-6066
Main Authors: Ley, Jakob P, Krammer, Gerhard, Reinders, Gerald, Gatfield, Ian L, Bertram, Heinz-Jürgen
Format: Article
Language:English
Subjects:
Biological and medical sciences
bitter masking properties
bitter-tasting compounds
bitterness
Boraginaceae
eriodictyol
Eriodictyon - chemistry
Eriodictyon californicum
flavanones
Flavanones - administration & dosage
Flavanones - analysis
Flavanones - pharmacology
Flavones - administration & dosage
Flavones - analysis
Flavones - pharmacology
Food industries
Fundamental and applied biological sciences. Psychology
homoeriodictyol
Hydrophyllaceae
Pharmaceutical Preparations
sensory properties
Taste - drug effects
taste modifiers
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Summary:Products made from Herba Santa (Eriodictyon californicum (H. & A.) Torr.) have been used as bitter remedies for some pharmaceutical applications for many years, but they are actually too aromatic to be useful for many food or pharmaceutical applications. In sensory studies flavanones homoeriodictyol (1), its sodium salt (1-Na), sterubin (2), and eriodictyol (4) could significantly decrease the bitter taste of caffeine without exhibiting intrinsic strong flavors or taste characteristics. Further investigations on 1-Na elicited a broad masking activity between 10 and 40% toward different chemical classes of bitter molecules (e.g. salicin, amarogentin, paracetamol, quinine) but not toward bitter linoleic acid emulsions. For caffeine and amarogentin, dose−response studies were performed; the masking activity toward bitter taste for both compounds reached a plateau at higher concentrations of 1-Na. Due to these facts, homoeriodictyol sodium salt (1-Na) seems to be a very interesting new taste modifier for food applications and pharmaceuticals. Keywords: Bitter masking; flavanones; taste modifiers; homoeriodictyol; eriodictyol; Herba Santa
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0505170