Bitter−masking property of pea eggplant (Solanum torvum Sw.) fruit extract
Keywords:flavor, pea eggplant (Solanum torvum Sw.), bitterness reduction, masking agent, tastant
Bitterness is an unpleasant attribute which influences consumer food choice. There is an attempt to eliminate the bitterness of food by several techniques.
Pea eggplant (Solanum torvum Sw.) fruit has been consumed to reduce the bitter taste of some herbs but there is limited scientific research on this masking characteristic. Therefore, the effect of pea eggplant fruit extract on bitterness reduction of caffeine 654was determined in this study. The results indicated that the bitterness intensity of caffeine solution was significantly decreased (P≤0.05) immediately after tasting the water extract of pea eggplant fruit and the bitterness reduction efficiency in 5 mM and 10 mM of caffeine solutions were 56.1% and 36.3%, respectively. However, the complex formation of caffeine and any components in the extract was not observed by HPLC analysis. The application of pea eggplant fruit extract was further evaluated in various bitter foods including black tea, pomelo juice, and boiled bitter melon. The bitterness aftertaste of 2% (w/v) KCl aqueous solution was also assessed. The sensory results revealed that the extract could reduce bitterness intensities of all samples (P≤0.05) and the efficacy of bitterness reduction ranged from 25.8% to 32.3%.
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