Paravisini, Laurianne; Soldavini, Ashley; Peterson, Julie; Simons, Christopher T.; Peterson, Devin G. published the artcile< Impact of bitter tastant sub-qualities on retronasal coffee aroma perception>, Product Details of C11H18N2O2, the main research area is coffee bitter tastant quality retronasal aroma profile.
The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations Differences in perceptual bitter sub-qualities among the compounds were reported by Multidimensional Scaling (MDS) and Multiple Factor Anal. (MFA) analyses. Seven exemplar compounds were further selected to investigate the impact of taste sub-qualities on cross-modal flavor interactions. In general, the different bitter compounds, when paired with a coffee aroma isolate, significantly modified the perception of the retronasal coffee aroma profile. Interestingly, the three bitter compounds endogenous to coffee had the most similar impact on the coffee aroma profile. Further sensory anal. of these sample sets indicated no significant effect of the bitter compounds on the orthonasal perception. Gas Chromatog./Mass Spectrometry (GC/MS) anal. of the volatile composition of the samples headspace also indicated negligible impact of the bitter compounds on aroma release. Altogether evidence of cross-modal interactions occurring at a higher cognitive level were demonstrated in a complex food sample, supporting the importance of multi-modal sensory integration on flavor perception.
PLoS One published new progress about Bitterness. 2873-36-1 belongs to class pyrazines, and the molecular formula is C11H18N2O2, Product Details of C11H18N2O2.