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Kaempferol 3-O-(2'''-O-sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein Isolates.

By means of activity-guided fractionation using taste dilution analysis (TDA), LC-MS/MS, LC-TOF-MS and 1D/2D-NMR spectroscopy, LC-MS/MS quantitation, dose-over-threshold considerations, and sensory spiking experiments, kaempferol 3-O-(2'''-O-sinapoyl-β-sophoroside), exhibiting a bitter taste above the low threshold concentration of 3.4 µmol/L, was found for the first time as the key molecule contributing to the undesired bitter taste of rapeseed (canola) protein isolates. This finding opens new avenues for a biorefinery approach targeting an off-taste removal.

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