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Relationship between the sensory properties of lupin seed with alkaloid and tannin content
Author(s) -
Dupont M S,
Muzquiz M,
Estrella I,
Fenwick G R,
Price K R
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740650114
Subject(s) - astringent , tannin , bitter taste , taste , alkaloid , food science , catechin , condensed tannin , chemistry , botany , proanthocyanidin , biology , polyphenol , horticulture , biochemistry , antioxidant
Seven sensory characteristics (bitter, green, beany, metallic, astringent, floury and woody) were identified for a slurry of eight samples of milled lupin seed in water. This quantitative assay was applied to the seed of five species of lupin, which included three sweet and five bitter varieties. The levels of both total and individual alkaloids and of total tannin and catechin were determined by the chemical analysis of the seed and related to the sensory characteristics. A positive correlation was observed both between the bitter, metallic and woody tastes and between these tastes and total alkaloid content. Individual alkaloids, catechin and total tannin levels were not related to any of the sensory characters. Floury taste was inversely correlated to bitter, metallic and woody tastes, whilst astringent, green and beany tastes appeared to be independent of the other sensory characters.