Sequential application of solvent extraction and RP-HPLC in combination with taste dilution analyses (TDA) and comparative TDA, followed by LC-MS and 1D/2D-NMR experiments led to the discovery of ten C17-C21 oxylipins with 1,2,4-trihydroxy-, 1-acetoxy-2,4-dihydroxy-, and 1-acetoxy-2-hydroxy-4-oxo motif, respectively, besides 1-O-stearoyl glycerol and 1-O-linoleoyl glycerol as bitter tasting compounds in thermally processed avocado (Persea americana MILL.). On the basis of quantitative data, dose-over-threshold (DoT)-factors, and taste re-engineering experiments, these phytochemicals, amongst which 1-acetoxy-2-hydroxy-4-oxo-octadeca-12-ene was found with the highest taste impact, were confirmed to be the key contributors to the bitter off-taste generated from taste-less precursors upon thermal processing of avocado. For the first time, those C17-C21 oxylipins exhibiting a 1-acetoxy-2,4-dihydroxy- and a 1-acetoxy-2-hydroxy-4-oxo motif, respectively, were discovered to induce a mouthfulness (kokumi) enhancing activity in sub-threshold concentrations.

Bitter tasting and kokumi enhancing molecules generated upon thermal processing of avocado (Persea americana MILL.)

244th National Meeting (2012)

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