Abstract
The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significantly suppress the bitterness of quinine hydrochloride and denatonium benzoate. Furthermore, the bitterness-masking mechanism of PRS extracts was evaluated using dynamic light scattering. These results showed that the extracted suspension consisted of particles that were several hundreds of nanometers in size. Analysis of the PRS extracts by nuclear magnetic resonance spectroscopy indicated that denatonium benzoate was entrapped in the PRS extracts. Thus, PRS may be useful as a bitterness-masking agent in orally administered pharmaceuticals.
Highlights
The five basic tastes comprise sweet, salty, sour, bitter, and umami
powdered roasted soybeans (PRS) significantly suppresses the bitterness of quinine hydrochloride (QH) and denatonium benzoate (DB)
This result indicates that the bitterness taste receptor does not participate in the QH or DB suppression mechanism of PRS
Summary
The five basic tastes comprise sweet, salty, sour, bitter, and umami. In particular, sour and bitter tastes are generally unfavorable and avoided by humans because toxic substances often taste bitter [1,2]. Even though humans are averse to bitter-tasting substances, pharmaceutical compounds with physiological benefits often taste bitter. The bitterness-masking mechanisms of these compounds have not been elucidated For food processing, these compounds must be harmless; identifying safe bitterness-masking agents originating from foods is desirable. We used a sensory evaluation test to investigate the bitterness-masking effect of PRS [24]. In this study a bitter taste sensor (Intelligent Sensor Technology, Inc., Kanagawa, Japan), a powerful tool for quantifying bitterness-masking [25,26,27,28,29,30,31], was used to confirm the bitterness-masking effect of PRS previously found in sensory tests. The bitterness-masking mechanism was evaluated by extracting the masking components from PRS and assessing them using dynamic light scattering (DLS) and nuclear magnetic resonance (NMR) analyses
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