Characterization of bitter compounds in native and hybrid American hazelnuts

The main objective of this study was to identify compounds that contribute the bitter taste attributes American hazelnuts (C. americana) and derived hybrids. Sensory-guided Prep-LC fractionation analysis selected four as were further identified by MS NMR carpinontriol B, 2-(3-hydroxy-2-oxoindolin-3-yl)acetic acid 3-O-6′-galactopyranosyl-2″-(2″oxoindolin-3″yl) acetate, giffonin-2-O-[(α-d-glucopyranosyl)-6′-O-(3-hydroxy-3-methylglutaric acid) Afzelin, termed 1–4, respectively. concentrations 1, 2, 3, 4 determined across 88 hybrid hazelnut genotypes reported be present at levels above their threshold values in 94, 75, 25, 0% samples, Moreover, 1 3 significantly higher for nuts dehusked prior drying during post-harvest handling, which is expected result a perceived intensity.