Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts

Autores
Bonfiglio, Gisella Vanesa; Wierna Sánchez Iturbe, Rita Victoria; Bonini, Norberto Alejandro; Armada de Romano, Margarita; Goldner, Maria Cristina
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The thresholds and behavior of bitterness perception over time were studied for quinoa saponins. The detection threshold was calculated in two ways using R-index values: linear equation (as previously used) and regression analysis (proposed hereby). Panelists were grouped depending on their bitterness sensitivity, and differences were found among dynamic panelist perceptions. At the threshold level, the sensation dynamic was lower than the caffeine threshold. By HPLC analysis, we identified three main types of saponins (A, B, and C), which positively correlated with the stimulus concentration. The saponin fractions were more related to the time-intensity parameters than the total saponins. Pearson's correlations showed that maximum intensity, total duration, area under the curve, and rising slope were best correlated with A, B, and C saponins. Interestingly, bitterness was perceived before chemical differentiation. It is important to study the saponin bitterness thresholds and perception, as they directly influence consumer choices and must be addressed before being used in quinoa products in the food industry.
Fil: Bonfiglio, Gisella Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Wierna Sánchez Iturbe, Rita Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Bonini, Norberto Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Materia
HPLC
QUINOA
R-INDEX
SAPONINS BITTERNESS THRESHOLDS
TIME-INTENSITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/141118
Acceder
id CONICETDig_0f9d8b053a6795138c00cda32a3e86df
oai_identifier_str oai:ri.conicet.gov.ar:11336/141118
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extractsBonfiglio, Gisella VanesaWierna Sánchez Iturbe, Rita VictoriaBonini, Norberto AlejandroArmada de Romano, MargaritaGoldner, Maria CristinaHPLCQUINOAR-INDEXSAPONINS BITTERNESS THRESHOLDSTIME-INTENSITYhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The thresholds and behavior of bitterness perception over time were studied for quinoa saponins. The detection threshold was calculated in two ways using R-index values: linear equation (as previously used) and regression analysis (proposed hereby). Panelists were grouped depending on their bitterness sensitivity, and differences were found among dynamic panelist perceptions. At the threshold level, the sensation dynamic was lower than the caffeine threshold. By HPLC analysis, we identified three main types of saponins (A, B, and C), which positively correlated with the stimulus concentration. The saponin fractions were more related to the time-intensity parameters than the total saponins. Pearson's correlations showed that maximum intensity, total duration, area under the curve, and rising slope were best correlated with A, B, and C saponins. Interestingly, bitterness was perceived before chemical differentiation. It is important to study the saponin bitterness thresholds and perception, as they directly influence consumer choices and must be addressed before being used in quinoa products in the food industry.Fil: Bonfiglio, Gisella Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Wierna Sánchez Iturbe, Rita Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Bonini, Norberto Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaAcademic Press Ltd - Elsevier Science Ltd2020-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/141118Bonfiglio, Gisella Vanesa; Wierna Sánchez Iturbe, Rita Victoria; Bonini, Norberto Alejandro; Armada de Romano, Margarita; Goldner, Maria Cristina; Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 95; 9-2020; 1-9; 1030320733-5210CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0733521020302198info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2020.103032info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:08:24Zoai:ri.conicet.gov.ar:11336/141118instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:08:24.435CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
title Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
spellingShingle Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
Bonfiglio, Gisella Vanesa
HPLC
QUINOA
R-INDEX
SAPONINS BITTERNESS THRESHOLDS
TIME-INTENSITY
title_short Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
title_full Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
title_fullStr Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
title_full_unstemmed Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
title_sort Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
dc.creator.none.fl_str_mv Bonfiglio, Gisella Vanesa
Wierna Sánchez Iturbe, Rita Victoria
Bonini, Norberto Alejandro
Armada de Romano, Margarita
Goldner, Maria Cristina
author Bonfiglio, Gisella Vanesa
author_facet Bonfiglio, Gisella Vanesa
Wierna Sánchez Iturbe, Rita Victoria
Bonini, Norberto Alejandro
Armada de Romano, Margarita
Goldner, Maria Cristina
author_role author
author2 Wierna Sánchez Iturbe, Rita Victoria
Bonini, Norberto Alejandro
Armada de Romano, Margarita
Goldner, Maria Cristina
author2_role author
author
author
author
dc.subject.none.fl_str_mv HPLC
QUINOA
R-INDEX
SAPONINS BITTERNESS THRESHOLDS
TIME-INTENSITY
topic HPLC
QUINOA
R-INDEX
SAPONINS BITTERNESS THRESHOLDS
TIME-INTENSITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The thresholds and behavior of bitterness perception over time were studied for quinoa saponins. The detection threshold was calculated in two ways using R-index values: linear equation (as previously used) and regression analysis (proposed hereby). Panelists were grouped depending on their bitterness sensitivity, and differences were found among dynamic panelist perceptions. At the threshold level, the sensation dynamic was lower than the caffeine threshold. By HPLC analysis, we identified three main types of saponins (A, B, and C), which positively correlated with the stimulus concentration. The saponin fractions were more related to the time-intensity parameters than the total saponins. Pearson's correlations showed that maximum intensity, total duration, area under the curve, and rising slope were best correlated with A, B, and C saponins. Interestingly, bitterness was perceived before chemical differentiation. It is important to study the saponin bitterness thresholds and perception, as they directly influence consumer choices and must be addressed before being used in quinoa products in the food industry.
Fil: Bonfiglio, Gisella Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Wierna Sánchez Iturbe, Rita Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Bonini, Norberto Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
description The thresholds and behavior of bitterness perception over time were studied for quinoa saponins. The detection threshold was calculated in two ways using R-index values: linear equation (as previously used) and regression analysis (proposed hereby). Panelists were grouped depending on their bitterness sensitivity, and differences were found among dynamic panelist perceptions. At the threshold level, the sensation dynamic was lower than the caffeine threshold. By HPLC analysis, we identified three main types of saponins (A, B, and C), which positively correlated with the stimulus concentration. The saponin fractions were more related to the time-intensity parameters than the total saponins. Pearson's correlations showed that maximum intensity, total duration, area under the curve, and rising slope were best correlated with A, B, and C saponins. Interestingly, bitterness was perceived before chemical differentiation. It is important to study the saponin bitterness thresholds and perception, as they directly influence consumer choices and must be addressed before being used in quinoa products in the food industry.
publishDate 2020
dc.date.none.fl_str_mv 2020-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/141118
Bonfiglio, Gisella Vanesa; Wierna Sánchez Iturbe, Rita Victoria; Bonini, Norberto Alejandro; Armada de Romano, Margarita; Goldner, Maria Cristina; Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 95; 9-2020; 1-9; 103032
0733-5210
CONICET Digital
CONICET
url http://hdl.handle.net/11336/141118
identifier_str_mv Bonfiglio, Gisella Vanesa; Wierna Sánchez Iturbe, Rita Victoria; Bonini, Norberto Alejandro; Armada de Romano, Margarita; Goldner, Maria Cristina; Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 95; 9-2020; 1-9; 103032
0733-5210
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0733521020302198
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2020.103032
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.221938

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