Avocado (<i>Persea americana</i>) fruit contains lipid derivatives named acetogenins (found in pulp and seed), which have been reported to produce bitter flavor and interact with flavor. Project objectives were to identify and quantify individual acetogenins within a food-grade avocado seed acetogenin enriched extract (FG-AEE); determine its human sensory detection threshold and characterize effects on detection concentrations of saltiness and bitterness, and on their recognition thresholds.  Total acetogenins concentrations in FG-AEE were 73% w/w, and AcO-avocadene and Persenone A were the main components. Best estimated detection threshold (BET) concentration for the FG-AEE was 29.63ppm, as determined by ASTM-E679–2011 method. Combined evaluation of FG-AEE (at threshold) with caffeine and NaCl didn’t affect bitterness and saltiness detection thresholds significantly (LSD, p&lt;0.05), nor bitterness recognition concentration. Interestingly, significant decreases of 11.43% (LSD, p&lt;0.05) were observed in the group BET recognition threshold for saltiness. Results therefore indicated that avocado acetogenin molecules enhanced saltiness perception.<br/>

Avocado non-volatile flavor components (acetogenins) and their interaction with saltiness and bitterness perception

2019 Spring National Meeting

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