Taste-active compounds in a traditional Italian food:: 'Lampascioni'
Taste-active compounds in a traditional Italian food:: 'Lampascioni'
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DOI：
10.1002/cbdv.200890095
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发表时间：
2008-01-01
影响因子：
2.9
通讯作者：
Bassoli, Angela
中科院分区：
文献类型：
--
作者：
Borgonovo, Gigliola;Caimi, Sara;Bassoli, Angela
自然界是味道活性化合物的丰富来源，特别是植物来源，其中许多具有不寻常的味道。其中许多是在传统食品中发现的，其中自发植物被用作成分。在Muscari comosum的球茎中鉴定出一些味道活性化合物，Muscari comosum是一种属于百合科的自发植物，在地中海地区非常常见，并用于传统美食（在南意大利称为“lampascioni”）。用一系列不同极性的溶剂提取鳞茎。对不同的级分进行了初步的感官评价，并对最有趣的级分进行了进一步的纯化和结构分析，其中最有趣的级分具有强烈的苦味和一些化学性质。从乙醚提取物中分离出几种3-苄基-4-色满酮和一种二苯乙烯衍生物。纯化合物的味道活性进行了检查，通过感官评价，并证明是负责这种食品的特征味道。这些化合物中的一些已经从头合成以确认其结构。
Nature is a rich source of taste-active compounds, in particular of plant origin, many of which have unusual tastes. Many of these are found in traditional food, where spontaneous plants are used as ingredients. Some taste-active compounds were identified in the bulbs of Muscari comosum, a spontaneous plant belonging to the family of the Liliaceae, very common in the Mediterranean area, and used in traditional gastronomy (called 'lampascioni' in South Italy). The bulbs were extracted with a series of solvents of different polarity. The different fractions were submitted to a preliminary sensory evaluation, and the most interesting ones, characterized by a strong bitter taste and some chemestetic properties, were submitted to further purification and structural analysis. From the ethereal extract, several 3-benzyl-4-chromanones and one stilbene derivative were isolated. Pure compounds were examined for their taste activity by means of sensory evaluation, and proved to be responsible for the characteristic taste of this food. Some of these compounds have been synthesized de novo to confirm their structure.