Bitter taste-active compounds in Omija tea infusions were investigated using a series of analytical fractionations such as ultrafiltration, gel filtration chromatography (GFC), and RP-HPLC and sensory evaluations. To screen the key compounds imparting bitter taste, a taste dilution analysis (TDA) was performed by determining the taste dilution (TD) factors for each fraction obtained as explained. On the base of ultrafiltration, the low molecular weight ( <1 kDa) fraction of Omija tea was found to have stronger bitterness than the high molecular weight one. The low molecular weight fraction (fraction?) was then subjected to GFC to obtain 8 fractions (fraction?-1~8) before TDA was performed on each fraction. Due to their high TD factors, fraction?-2, ?-3, ?-4, and ?-6 were considered to contain the main contributors to the bitter taste of Omija tea. Therefore, these fractions were further separated by RP-HPLC. The sequential application of RP-HPLC and TDA allowed the comparatively strong bitter-taste compounds with high bitter-taste activity to be determined. The structural identification of those compounds will be made by LC-MS/MS and NMR.

Investigation on bitter taste-active compounds in <i>Omija</i> (<i>Schisandra chinensis</i> Baillon) tea

244th National Meeting (2012)

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Investigation on bitter taste-active compounds in Omija (Schisandra chinensis Baillon) tea