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Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra) | Biochemistry, Food Science and Nutrition

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Head of Institute: Prof. Ido Braslavsky

Administrative manager: Rakefet Kalev

Office Address:
Institute of Biochemistry, Food Science and Nutrition,
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem, 
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Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra)

Citation:

Schmid, C. ; Brockhoff, A. ; Ben Shoshan-Galeczki, Y. ; Kranz, M. ; Stark, T. D. ; Erkaya, R. ; Meyerhof, W. ; Niv, M. Y. ; Dawid, C. ; Hofmann, T. . Comprehensive Structure-Activity-Relationship Studies Of Sensory Active Compounds In Licorice (Glycyrrhiza Glabra). FOOD CHEMISTRY 2021, 364.
Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra)

Date Published:

DEC 1

Abstract:

Licorice saponins, the main constituents of Glycyrrhiza glabra L. roots, are highly appreciated by the consumer for their pleasant sweet and long lasting licorice taste. The objective of the present study was to understand the molecular features that contribute to bitter, sweet and licorice sensation of licorice roots, and whether individual compounds elicit more than one of these sensations. Therefore, a sensomics approach was conducted, followed by purification of the compounds with highest sensory impact, and by synthesis as well as full characterization via HRESIMS, ESIMS/MS and 1D/2D-NMR experiments. This led to the discovery and structure determination of 28 sweet, bitter and licorice tasting key phytochemicals, including two unknown compounds. A combination of sensorial, cell-based and computational analysis revealed distinct structural features, such as spatial arrangement of functional groups in the triterpenoid E-ring, driving to different taste sensations and sweet receptor hTAS1R2/ R3 stimulation.

 

Last updated on 06/09/2022