Comment on the "Does saponin in quinoa really embody the source of its bitterness?"
Food Chem
; 450: 139319, 2024 Aug 30.
Article
in En
| MEDLINE
| ID: mdl-38640538
ABSTRACT
Saponins are considered the main source of the bitter taste of quinoa, however, it has not been confirmed by Song et al. (2024). These authors suggested that saponin extracts contribute to the umami taste, however, the stronger source of the bitter taste may be the flavonoids contained in the extracts. It is an interesting finding in view of the flavonoids role in the field of food sciences. The UPLC-MS results showed that besides saponins, also polyphenols were present in the analyzed samples. However, the presented results of UPLC-MS analysis should be substantially improved, mainly with respect to the reported accurate masses and retention times, as described in details in this comment.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Saponins
/
Taste
/
Chenopodium quinoa
Limits:
Humans
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Country of publication:
United kingdom