This project focused on the identification of small molecules that contribute to the somatosensory sensations of prune (<i>Prunus Domestica</i>). Prune extracts were profiled using sensory guided multi-dimensional liquid chromatography fractionation techniques. Multiple phenolic compounds of secondary plant metabolites with ‘slippery’ and ‘thick’ attributes were identified using accurate Mass Spectrometry and Nuclear Magnetic Resonance. Sensory recombination experiments with a trained panel reported that an acidified aqueous solution consisting of these compounds at the levels quantified in prunes were significantly more ‘slippery’ and ‘thicker’ than the corresponding acidified aqueous solution (α= 0.05). This observation confirmed the contribution of non-volatile, small molecules to the overall mouthfeel perception. These results support the development of small molecule ingredient technologies to tailor the ‘mouthfeel’ flavor attributes of foodstuffs.

Identification of somatosensory compounds in prunes

2019 Fall National Meeting

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