Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 12 Issue 1
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- Pages.115-121
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- 1996
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Sensory Evaluation of the Bitter Compounds from Ixeris dentata Nakai
관능검사를 통한 씀바귀의 쓴맛 연구
Abstract
Ixeris dentata Nakai (Compositae) is a perennial herb and the young shoots when prepared properly are edible as a bitter appetizing vegetable in the early spring. The whole plant has been used as a folk medicine in treating diabetes in Korea. As a part of our studies on bitter substances, we have investigated the bitterness of the plant through a taste-guided fractionation method. Bitter substances were extracted by the solvent fractionation and the bitterness was evaluated by 10 trained panelists consisted with graduate students of Dept. of Foods and Nutrition. It has been revealed that the bitter compounds were distributed throughout the extracting fractions and the higher intensity of the bitterness was seen in the n-BuOH fractions. The bitter compounds were subfractionated by the silica gel column chromatography and the bitterness was evaluated by the trained panelists. The subfractions which were indicated as the bitter compounds will be further studied to isolate the compounds. The H